Cranberry Jalapeno Cream Cheese Dip
This unique dip combines the bright, tart flavor of cranberries with the kick of spicy jalapeno. The result is a delightfully balanced spread that will have your taste buds dancing. Serve it up at your next gathering and watch it disappear!
Servings 16
Calories 50kcal
Ingredients
- 1 (12-ounce) package fresh or frozen cranberries
- 2 each jalapenos seeded and cut into 4-5 pieces
- 5-6 sprigs cilantro (or parsley)
- 2 green onions (or chives)
- 1 cup granulated sugar
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 2 (8-ounce blocks) cream cheese room temp
Instructions
- Place the cranberries, jalapeno pieces, cilantro, and green onion into a food processor.
- Pulse for a few seconds, then scrape the sides and pulse again.
- Add the sugar, lime juice and salt and pulse for 2 to 3 more seconds.
- Refrigerate for 10 to 20 minutes. You can drain the mixture or just use a slotted spoon when using the cranberries.
- Beat the cream cheese for a few minutes with a hand mixer until nice and fluffy.
- Spread the cream cheese on a plate, spoon the cranberry dip over the cream cheese.
- Serve with crackers or chips.
Video
Notes
The tanginess of the cranberries and the spiciness of the jalapenos make this the best dip ever. Grab some extra cranberries while they are in season and freeze them so you can make this year round.
Many jalapenos are very mild so you may wish to add another 1-2 jalapenos.
Pulse the cranberries for a few seconds at a time. You want them roughly chopped and not pureed.
Let the cranberry mix sit for at least 10 to 20 minutes, then drain. Reserve the sauce and use it in your favorite alcoholic drink or even in a lemonade.
Whip the cream cheese well for easier dipping, or buy whipped cream cheese.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Many jalapenos are very mild so you may wish to add another 1-2 jalapenos.
Pulse the cranberries for a few seconds at a time. You want them roughly chopped and not pureed.
Let the cranberry mix sit for at least 10 to 20 minutes, then drain. Reserve the sauce and use it in your favorite alcoholic drink or even in a lemonade.
Whip the cream cheese well for easier dipping, or buy whipped cream cheese.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 50kcal | Carbohydrates: 13g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.01g | Cholesterol: 0.1mg | Sodium: 74mg | Potassium: 10mg | Fiber: 0.1g | Sugar: 13g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.04mg
