A Halloween dip for Lil' Smoky Halloween sausage fingers featuring cream cheese smothered in a warm pepper jelly sauce.
Add canola oil to a small saucepan over medium-high heat and allow to come to temperature. Add the jalapeños, and sauté 4-6 minutes, or until softened. Add the red pepper jelly, cumin, smoked paprika and salt, and stir until the jelly has melted down. Remove from the heat and set aside to cool.
Place the cream cheese in a serving dish and spoon jalapeño mixture over the top. Serve and enjoy.
Makes about 1 cup.
The Anthony Kitchen