Hi, Kassi! I haven’t found a store brand that’s quite the same, but you can usually doctor one up in a pinch. Some of them are a bit too sweet, in my opinion. As an example, in my recipe for 5-Minute Asian Sugar Snap Peas (which also uses the Sweet and Spicy pepper Relish), I suggest that you can alternately use seedless red raspberry jelly (preferably all-natural or pure-fruit) and a chili garlic paste (such as Dynasty brand), whisked together until smooth. I haven’t used that sub in this cream cheese dip, but it gives you an idea of how you could doctor a store-bought substitution until it’s as sweet or as spicy as you’d like. I hope that helps! And I hope you’ll love this dip as much as my family and friends do! ~Shelley

Oh good – glad you found it! I really do love that little plate. Precisely the right thing for serving a cream cheese dip like this! Enjoy! 😀 ~Shelley

Yeah, I love how quickly it comes together … especially when I have to make a second round of cream cheese dip mid-party, after the first one completely disappears lol! 😉 ~Shelley

Hi, Cindy! Do you mean a sweet pepper relish (or some other sort like a sweet pickle relish??)? I’ve never tried using a sweet pepper relish in this cream cheese dip, so I can’t vouch for exactly what it would be like, but it would be easy to give it a shot! Especially if you don’t care for a little heat, that might be a yummy alternative – let me know if you try it out! 😀 ~Shelley

You can assemble this Cream Cheese Dip 1-2 days before you serve it – and store it, covered, in the refrigerator. Enjoy! 🙂 ~Shelley