Description
This Holiday Cranberry Jalapeño Cream Cheese Dip is a vibrant and festive appetizer that combines tart fresh cranberries with the spicy kick of jalapeño, fresh herbs, and a touch of sweetness. Perfect for holiday gatherings, it balances creamy, sweet, tangy, and spicy flavors in a colorful, easy-to-prepare dish.
Ingredients
Scale
Fresh Ingredients
- 12 ounces fresh cranberries (rinsed and drained)
- 4 green onions or scallions (minced)
- ¼ cup cilantro (chopped)
- 1 jalapeño pepper (seeds and ribs removed, minced)
- 2 tablespoons fresh lemon juice
Pantry Items
- 1 cup granulated sugar
- ½ teaspoon cumin
- ⅛ teaspoon kosher salt
- 16 ounces cream cheese (softened)
Instructions
- Pulse the cranberries and herbs: Place the fresh cranberries into a food processor and pulse until they are coarsely chopped. Add the minced green onions, chopped cilantro, and minced jalapeño pepper. Pulse a few more times until everything is just combined.
- Add seasonings and blend: Add the granulated sugar, ground cumin, fresh lemon juice, and kosher salt to the food processor. Pulse again until the mixture is thoroughly combined and evenly mixed.
- Refrigerate the cranberry mixture: Transfer the cranberry mixture to a bowl and cover it tightly with plastic wrap. Refrigerate for at least four hours, allowing the flavors to meld and intensify.
- Assemble the dip to serve: Spread the softened cream cheese evenly onto a pie plate or serving dish. Then, spread the chilled cranberry jalapeño mixture evenly on top of the cream cheese layer. Serve immediately.
Notes
- For a milder dip, reduce the amount of jalapeño or remove all seeds and ribs.
- You can prepare the cranberry mixture up to 24 hours in advance for convenience.
- If you don’t have a food processor, finely chop all ingredients by hand.
- Serve with assorted crackers, sliced baguette, or raw vegetables for dipping.
