Cranberry Jalapeño Cream Cheese Dip
- Cook Time: 4 hours 15 minutes
- Total Time: 4 hours 15 minutes
- Diet: Vegetarian, Gluten-Free
Ingredients
Scale
- 12 oz fresh cranberries (one bag)
- 1/2 cup green onions, finely chopped
- 1–2 fresh jalapeños, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lemon juice
- 1/8 teaspoon salt
- 3/4 cup granulated sugar
- 16 oz cream cheese (two 8-oz blocks), softened
Instructions
- Place the fresh cranberries in a food processor. Pulse them several times until they are coarsely chopped. Be careful not to over-process them; you want small bits, not a liquid puree.
- In a medium-sized mixing bowl, combine the chopped cranberries, minced jalapeños, green onions, cilantro, lemon juice, salt, and granulated sugar. Stir everything together until the sugar is well-distributed.
- Cover the cranberry mixture and place it in the refrigerator for at least 4 hours. This step is crucial because it allows the sugar to draw out the juices from the cranberries and softens the sharp bite of the raw onions and peppers.
- Spread the softened cream cheese in an even layer onto a serving platter or into a shallow pie dish. Use a spatula to create a smooth surface for the topping.
- Remove the cranberry mixture from the fridge and give it a quick stir. Pour the mixture, including the liquid juices, over the top of the cream cheese. Serve immediately with your favorite crackers.