Description
Cranberry Jalapeno Cream Cheese Dip is a festive and flavorful appetizer combining the tartness of fresh cranberries with the spicy kick of jalapeno and the creamy texture of whipped cream cheese. Perfect for holiday parties and gatherings, this dip balances sweetness, spice, and creaminess, making it a crowd-pleaser served with crackers or chips.
Ingredients
Scale
Fresh Produce
- 12 ounce bag fresh cranberries
- 1 jalapeno pepper
- 2 to 3 tablespoons cilantro
- 3 green onions
Other Ingredients
- 1 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon lemon juice (optional)
- 2 (8-ounce) packages cream cheese, softened and whipped
Instructions
- Chop Ingredients: Use a hand chopper or food processor on the pulse setting to chop the fresh cranberries, jalapeno, cilantro, and green onions into small pieces without pureeing them. Alternatively, hand chop finely.
- Mix and Refrigerate: Transfer the chopped mixture into a bowl, add sugar, salt, and optional lemon juice, then cover with plastic wrap and refrigerate for at least 4 hours or overnight to allow flavors to meld.
- Strain Cranberry Mixture: When ready to serve, strain the cranberry mixture in a fine colander to remove excess juice, ensuring the dip has the right texture for topping cream cheese.
- Whip Cream Cheese: Place softened cream cheese in a mixing bowl and whip for 2-3 minutes until light and fluffy.
- Assemble the Dip: Spread the whipped cream cheese evenly on a pie plate or serving platter, then spoon the strained cranberry jalapeno salsa on top.
- Serve: Serve immediately with crackers, pita chips, or tortilla chips for dipping.
Notes
- Use the pulse setting on the food processor to avoid pureeing the cranberries, keeping a pleasant texture.
- Straining the cranberry mixture is essential to prevent a watery dip and maintain the perfect topping consistency.
- For a milder dip, remove seeds from the jalapeno before chopping.
- This dip can be made a day ahead; just keep the cranberry salsa refrigerated separately and assemble before serving.
- Try substituting cilantro with parsley if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 79 kcal
- Sugar: 18 g
- Sodium: 50 mg
- Fat: 1 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 1 mg
