Cranberry Jalapeno Dip
Bright, fresh cranberries are finely minced and blended with zesty jalapeños and fragrant herbs, creating a vibrant, flavor-packed topping that sits on a rich, creamy cream cheese base.
Ingredients
- 1 bag fresh cranberries 12oz, rinsed and dried
- 1 jalapeño seeded and chopped
- 1/2 cup fresh cilantro
- 1/2 cup sugar
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 2 packages cream cheese 16oz, softened
- 1/4 cup sour cream
Instructions
- Start by adding the cranberries, jalapeno, cilantro, sugar, lime and salt to a large food processor. Gently pulse a few times until the mixture is finely minced.
- Pour the minced cranberry mixture into a bowl or container, cover it, and store it in the fridge for no less than an hour to let the flavors marinate.
- In a separate mixing bowl, add the softened cream cheese and sour cream. Mix the two together until thoroughly combined. Spread this mixture on the bottom of a serving tray or bowl, then cover it and let it chill in the fridge for 30 minutes.
- Once it’s done chilling, remove the cranberry mixture from the fridge. Use a fine mesh sieve to drain the excess liquid from the mixture. Remove the cream cheese from the fridge. Assemble the dip by spooning the cranberry mixture evenly over the cream cheese.
- You can sprinkle extra diced cilantro over the top of the dip as a garnish. Serve with crackers, sliced bread, fruits or veggies and enjoy!
Notes
Storage - Store the leftover dip by wrapping the serving tray tightly with plastic wrap. You can keep it in the fridge for about 3 days. I don’t recommend freezing this dip.
Nutrition
Calories: 281kcal | Carbohydrates: 21g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 61mg | Sodium: 254mg | Potassium: 130mg | Fiber: 2g | Sugar: 17g | Vitamin A: 916IU | Vitamin C: 9mg | Calcium: 67mg | Iron: 0.2mg
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