Pepper Jelly Cheese Dip

Ingredients:

2 8 ounce packages of cream cheese, softened
4 ounce piece of Sharp Cheddar Cheese
4 ounce piece of Pepper Jack Cheese
3/4 cup of Pepper Jelly (adjust to your preferences)
1/4 teaspoon of dry mustard
1/2 teaspoon of garlic powder
1/4 teaspoon cayenne pepper (adjust to your preferences)
1/4 teaspoon of celery salt
1/2 tablespoon of dried minced onion
1/2 teaspoon of dried parsley
2 tablespoons of thinly sliced fresh chives

Directions:

For this recipe I recommend using freshly shredded cheese. I use a brick of the cheese and grate it on the thicker side. The thicker shreds are best for this dip.
Soften the cream cheese and whip on high speed with a hand mixer or stand mixer.
Add all the seasonings and herbs except the chives.
Add the shredded cheese a little at a time until this is all well blended.
Whip for 1 minutes on high.
Spread the mixture on a dish, cover and refrigerate overnight. I used about a 6 inch plate with little bit higher sides.
When ready to serve, spread the pepper jelly all over the top. Then sprinkle the chives. Server with butter round crackers. *You can use more or less pepper jelly.