Nearing the time to leave Alaska for the lower Forty-eight, my kindred spirit, also named Larry, and his lovely mate Wasana invited my sister and I for a good bye dinner. Also invited were dear and long-time friends Jim and Gloria. Another friend of Larry, Bob, was also invited. It was a pleasure to meet Bob and make a new friend. His contribution to the evening’s dinner was his Red Pepper Jelly and Cream Cheese Dip. It was a hit with everyone and I am pleased to offer the recipe here for you.

I somehow missed it but apparently red pepper jelly was a trendy condiment and seasoning during the 1980 and into the 1990’s. Living in rural Alaska may have something to do with it. Bob says he has been making the dip for a long time, making some additions here and there, but doesn’t remember exactly where the recipe originated. I am pleased that he has introduced me to a savory condiment that I now keep in the pantry and am finding more uses for this sometimes hard-to-find product. We all thank him for providing a tasty dip to accompany an excellent dinner with friends.

• 1 8-ounce package cream cheese
• 5 or 6 ounces Red pepper jelly , about ½ jar
• 1 or 2 tablespoons soy sauce
• 1 or 2 tablespoons toasted sesame seeds, as desired

• 1/3 cup diced roasted, skinned and seeded red Bell pepper

  You can roast your own red Bell peppers or purchase prepared roasted, peeled and seeded peppers at your local grocery store.

1. Remove cream cheese from protective wrapper and place the brick into a closeable sandwich-type bag. Add the desired amount of soy sauce. Gently press the air out of the bag and seal making sure to coat the entire surface of the cream cheese. Marinate in the refrigerator for at least 1 hour or overnight.

   

2. Roast your red Bell pepper or use prepared roasted and seeded red peppers. Remove blackened skin and fine dice. Either way there will be a lot of moisture. We need to remove that moisture before adding to the cream cheese or the moisture will break down the cheese and jelly. Press between paper or kitchen towel s to dry the diced peppers. Mix the red peppers and the pepper jelly in a small bowl.

   

3. If you are using raw sesame seeds you will need to toast them. Heat a skillet over medium – medium high heat. Add the desired amount of sesame seeds and stir until the seeds brown. Remove from heat and cool.
4. Place the cheese brick into your serving dish. Cover with the prepared red peppers and red pepper jelly mixture. Garnish with the toasted sesame seeds. Serve with your preferred snack crackers.

   

   Recipes like this invite experimentation. I am thinking that if I would like a little more heat in the next batch I might substitute some jalapeño jelly for the red pepper jelly. The diced red Bell peppers and the green jalapeño peppers would make a colorful dish.