Description
A vibrant and tangy Holiday Cranberry Jalapeño Cream Cheese Dip that combines fresh cranberries, spicy jalapeño, and aromatic herbs with creamy softened cream cheese. Perfect for festive gatherings as a flavorful snack or appetizer, this no-cook dip offers a balance of sweet, spicy, and savory notes that guests will love.
Ingredients
Scale
Fresh Ingredients
- 12 ounces fresh cranberries (rinsed and drained)
- 4 green onions or scallions (minced)
- ¼ cup cilantro (chopped)
- 1 jalapeño pepper (with seeds and ribs removed, minced)
- 2 tablespoons fresh lemon juice
Dry Ingredients
- 1 cup granulated sugar
- ½ teaspoon cumin
- ⅛ teaspoon kosher salt
Dairy
- 16 ounces cream cheese (softened)
Instructions
- Prepare cranberry mixture: Pulse the cranberries in a food processor until coarsely chopped. Add the minced green onions, chopped cilantro, and minced jalapeño pepper. Pulse a few more times to combine all the fresh ingredients evenly.
- Season the mixture: Add granulated sugar, ground cumin, fresh lemon juice, and kosher salt to the food processor. Pulse the ingredients until thoroughly mixed and the mixture is evenly combined.
- Chill to develop flavors: Transfer the cranberry mixture to a bowl and cover tightly with plastic wrap. Refrigerate for at least four hours to allow the flavors to meld and intensify.
- Assemble and serve: Spread the softened cream cheese evenly on a pie plate or serving dish. Evenly spread the chilled cranberry jalapeño mixture over the top of the cream cheese before serving.
Notes
- Removing seeds and ribs from the jalapeño reduces heat but keeps flavor; adjust according to your spice preference.
- The dip should be refrigerated for a minimum of four hours, but overnight is preferred for best flavor development.
- Serve with assorted crackers, tortilla chips, or crudités for a festive appetizer.
- To soften cream cheese quickly, leave it at room temperature for about 30 minutes before assembling.
- This dip is best consumed within 2-3 days of preparation for optimal freshness.
