A vibrant and tangy Cranberry Jalapeno Cream Cheese Dip combining fresh cranberries, spicy jalapeno, and creamy whipped cream cheese, perfect for holiday gatherings or any party snack.
Total Time:4 hours 15 minutes
Yield:8 servings
Ingredients
Main Ingredients
12 ounce bag fresh cranberries
1 jalapeno
2 to 3 tablespoons cilantro
3 green onions
1 cup sugar
1/4 teaspoon salt
1 tablespoon lemon juice (optional)
16 ounces cream cheese (2 x 8-ounce packages, softened and whipped)
Instructions
Chop Ingredients: Use a hand chopper or food processor to finely chop the fresh cranberries, jalapeno, cilantro, and green onions. If using a food processor, pulse only to avoid pureeing the cranberries. Alternatively, hand chop into small pieces.
Mix and Refrigerate: Transfer the chopped mixture to a bowl, add sugar, salt, and optional lemon juice. Cover with plastic wrap and refrigerate for at least 4 hours or overnight for flavors to meld.
Strain Mixture: When ready to serve, strain the cranberry mixture in a colander with small holes to remove most of the juice, which helps achieve the perfect texture for the dip topping.
Whip Cream Cheese: Place the cream cheese in a mixing bowl and whip for 2 to 3 minutes until light and fluffy.
Assemble Dip: Spread the whipped cream cheese evenly on the bottom of a pie plate, serving platter, or plate.
Add Cranberry Topping: Pour the strained cranberry jalapeno salsa atop the cream cheese layer.
Serve: Serve the dip with crackers, pita chips, or tortilla chips as a delicious appetizer or party snack.
Notes
Adjust the amount of jalapeno according to desired spice level.
Straining the cranberry mixture removes excess liquid and prevents the dip from becoming watery.
For a smoother texture, hand chop instead of over-processing the cranberries.
Can be prepared a day ahead to allow flavors to develop.
Substitute cilantro with parsley if preferred or to accommodate taste preferences.
