Cranberry Jalapeño Dip
Sweet, tangy and a little spicy fresh cranberry relish spooned over whipped cream cheese. A no-cook, make-ahead holiday appetizer!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 10 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 12 oz (340 g) fresh cranberries
- ½ cup (100 g) granulated sugar
- 1–2 jalapeños, seeded
- ¼ cup packed fresh cilantro
- 3 green onions, roughly chopped
- 1 tbsp lime juice
- Pinch of salt
- 2 (8 oz / 225 g) blocks cream cheese, softened
- Crackers, for serving
Instructions
- Pulse cranberries, sugar, jalapeño, cilantro, green onions, lime juice and salt in a food processor 10–15 times until finely chopped.
- Cover and refrigerate at least 4 hours or overnight.
- Beat the cream cheese until smooth and spread on a serving plate.
- Drain excess liquid from the cranberry mixture and spoon it over the cream cheese.
- Serve with crackers.
Notes
- Leave the jalapeño seeds in for more heat.
- Store the topping and cream cheese separately for up to 4 days.
Find it online: https://cookyaura.com/cranberry-jalapeno-dip/