Cranberry Jalapeno Dip
Sweet and spicy, this cranberry jalapeno dip is always a huge hit. Made with a cream cheese base and topped with a sweet, cranberry salsa.
Servings: 6
Ingredients
- 1 12 oz bag whole fresh cranberries
- 1 jalapeno pepper, seeded and finely chopped
- 3 green onions, chopped
- 1/8 cup chopped cilantro
- 1/2 teaspoon chili powder optional for added flavor
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 16 oz cream cheese, softened
Instructions
- Chop cranberries in a food processor or blender, making sure not to chop too much that they liquify. You can also chop the cranberries with a knife.
- Place chopped cranberries in a large bowl. Stir in sugar, chili powder, jalapenos, green onion, cilantro, and lemon juice. Cover and place in the refrigerator for at least 2 hours up to overnight.
- When ready to make, whip cream cheese with an electric mixer. Spread the cream cheese in a 9-inch pie plate or serving dish. Top with the cranberry mixture.
- Serve or cover and store in the refrigerator until ready to serve.
Video
Notes
- Heat level. If you would like more heat, feel free to add another chopped jalapeno. If you prefer no heat, you can omit the jalapeno pepper and replace with a small green bell pepper.
- Soften the cream cheese. Make sure to let the cream cheese soften at room temperature. This helps to get a creamy consistency.
- Make ahead of time. I recommend making the cranberry topping the night before serving if possible. It really helps to let the flavors come together.
- Avoid getting soggy. To avoid the cream cheese getting too soggy, use a slotted spoon to scoop up the cranberry mixture when placing it on the cream cheese.
Nutrition
Calories: 327kcal | Carbohydrates: 21g | Protein: 5g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 83mg | Sodium: 247mg | Potassium: 121mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1172IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 1mg