Ingredients
Scale
- 2 cups cranberries (fresh or frozen)
- 2–3 jalapeños, finely diced (seeds removed for less heat)
- 8 oz cream cheese, softened
- ½ cup fresh cilantro, finely chopped
- ½ cup sugar
- 2 tablespoons lime juice
- Optional garnish: Extra chopped cilantro or pomegranate seeds
Instructions
Prep Ingredients
- Wash cranberries and remove stems.
- Finely dice jalapeños, adjusting quantity based on desired spice level.
- Chop cilantro.
Make the Cranberry-Jalapeño Mixture
- Combine cranberries, jalapeños, sugar, and lime juice in a food processor.
- Pulse until the texture resembles a relish—don’t over-process.
Whip the Cream Cheese
- In a separate bowl, whip the cream cheese until light and airy using a hand mixer.
- Mix in 1 tablespoon of the cranberry mixture for added flavor.
Assemble the Dip
- Spread the whipped cream cheese evenly on a serving platter.
- Top with the cranberry-jalapeño mixture, spreading to cover the surface.
- Garnish with additional cilantro or pomegranate seeds for a festive touch.
Chill and Serve
- Refrigerate for 1 hour to allow flavors to meld.
- Serve with crackers, chips, or veggie sticks.
Notes
- Custom Spice Level: Remove jalapeño seeds for milder heat or add an extra pepper for more kick.
- Make-Ahead: Prepare up to 3 days in advance and store in an airtight container.
- Storage: Keep refrigerated for up to 1 week or freeze for up to 3 months.
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Category: Lunch
Nutrition
- Calories: 120
- Sugar: 6g
- Fat: 2g (Carbs: 10g)
- Protein: 2g
Keywords: cranberry jalapeño dip, holiday appetizer, spicy cranberry dip, sweet and spicy dip, creamy party dip