For the dip: 16 oz cream cheese (room temp) 1/2 cup Jalapeno Jelly (I used Trader Joes Sweat and Spicy) 2 cups pulled pork, chopped 1/2 cup green onions, sliced (I used 1/2 a slot) 2 tsp Jalapeno seasoning.

Directions:

Whip the cream cheese and the jelly in a stand mixer with the paddle attachment on medium for about 2 minutes. Then, with spatula, fold in the remaining ingredients. Continue folding until all ingredients are mixed. Serve with crackers or tortilla chips.