Instructions:
- Ensure cream cheese is fully softened. Grate the cheddar and Monterey Jack cheeses. Toast the nuts lightly in a dry pan until fragrant (about 3-4 minutes); let cool completely.
- In the bowl of your mixer, combine the softened cream cheese, grated cheddar, Monterey Jack, Worcestershire sauce, garlic powder, onion powder, smoked paprika, and black pepper.
- Beat on medium speed until the mixture is completely smooth, fluffy, and uniform in colour. Scrape down the sides of the bowl halfway through to ensure no lumps remain.
- Transfer the cheese mixture into your desired serving dish or shape it into a rustic log/ball. Cover tightly with cling film and chill in the refrigerator for at least 1 hour.
- Just before serving, remove the chilled Pepper Jelly Cheese Dip. Spoon the pepper jelly evenly over the top. If desired, gently swirl the jelly into the top inch of the cheese mixture using a knife tip.
- Sprinkle the toasted, chopped nuts and the snipped chives over the top. Serve immediately with crackers or crudités.