Preheat the oven to 350° F.

Heat up 10 ounce jar pepper jelly in a microwave-safe dish for 10-second increments until it is not so thick and can be spread over the cream cheese smoothly. Set aside.

In a pie dish (or similarly sized oven safe dish) add 8 ounce block cream cheese, softened to room temperature, ½ cup shredded cheddar cheese, ½ teaspoon garlic powder, ½ teaspoon paprika and ¼ teaspoon kosher salt. Mix until smooth and combined.

Then stir in ¼ cup green onions. Spread the cream cheese mixture so it is evenly spread out in the pie dish.

Wipe the edges of the pie dish so it is clean from the cream cheese.

Top the cream cheese mixture with the warmed pepper jelly so all of the cream cheese is covered.

Bake for about 7-8 minutes or until the dip is hot.