Jalapeño Cranberry Dip
Whipped cream cheese topped with fresh cranberries, jalapeño, green onion, cilantro, sugar, and lime juice, pulsed together and chilled for at least 2 hours. Sweet, tart, and a little spicy. About 15 minutes of hands-on work. Serves 12.
Servings: 12 servings
Calories: 161kcal
Ingredients
Jalapeño Cranberry Mixture:
- 12 ounces fresh cranberries
- 1-2 jalapeños sliced in half and de-seeded
- 2 whole green onions
- ¼ cup cilantro about a handful when pulled from the bunch
- 6 tablespoons sugar
- 1 tablespoon lime juice
Creamy Base:
- 1 ½ packages (12 ounces) cream cheese softened
- ⅓ cup heavy cream
For Serving:
- Crackers (I used Ritz)
- Tortilla chips or pita chips
- Sliced veggies
Instructions
- Prepare Jalapeño Cranberry Mixture: To a blender or food processor, add the cranberries, jalapeños, green onions, cilantro, sugar, and lime juice. Pulse, or blend on the lowest setting, until everything is finely chopped but still a little chunky (be careful not to over-blend).
- Chill in Refrigerator: Transfer to an airtight container and refrigerate for at least 2 hours for the flavors to meld together. Refrigerate overnight for best flavor.
- Prepare Creamy Base: To a separate bowl, add the softened cream cheese and heavy cream. Using an electric mixer, mix until creamy.
- Spread Creamy Base in Serving Dish: Using a rubber spatula, spread cream cheese into an even layer on the bottom of a serving dish.
- Drain Jalapeño Cranberry Mixture: Remove jalapeño cranberry mixture from refrigerator and transfer to a colander. Drain any excess liquid (it’s OK if it still has some moisture).
- Add Jalapeño Cranberry Layer: Spoon jalapeño cranberry mixture into an even layer atop cream cheese base.
- Serve: Serve immediately with crackers, tortilla or pita chips, and/or sliced veggies. Or cover and refrigerate to serve later.
Video
Notes
Making Ahead of Time: Prepare the jalapeño cranberry mixture and the creamy base mixture. Store separately in airtight containers and refrigerate for up to 2 days. When you're ready to serve, allow the creamy base mixture to sit at room temperature until softened. Spread the base in a serving dish, drain the cranberry jalapeño mixture, spoon it over the top, and serve.
Storage: Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
Nutrition
Serving: 0.25cup | Calories: 161kcal | Carbohydrates: 11.9g | Protein: 2.1g | Fat: 12.2g | Saturated Fat: 7.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.1g | Cholesterol: 36mg | Sodium: 92mg | Potassium: 82mg | Fiber: 1.2g | Sugar: 8.8g | Vitamin A: 185IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 0.2mg