Jalapeno Cranberry Cream Cheese Dip
- Cook Time: 15 minutes (plus chilling time)
- Total Time: 15 minutes
- Diet: Vegetarian, Gluten-Free
Ingredients
Scale
- 12 oz fresh cranberries (one bag)
- 2 large jalapenos, seeded and minced
- 1/4 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1 cup granulated sugar
- 2 tablespoons lemon juice
- 1/8 teaspoon salt
- 16 oz cream cheese (two 8-oz blocks), softened to room temperature
- Assorted crackers or crostini for serving
Instructions
- Place the fresh cranberries in a food processor. Pulse them until they are finely chopped but not pureed. You want small, distinct pieces to maintain a nice texture for the salsa.
- Transfer the chopped cranberries to a medium mixing bowl. Add the minced jalapenos, chopped green onions, cilantro, sugar, lemon juice, and salt. Stir everything together until the sugar is well incorporated.
- Cover the cranberry mixture and place it in the refrigerator for at least 2 hours, or ideally overnight. This allows the sugar to draw the juices out of the cranberries and softens the heat of the jalapenos.
- Spread the softened cream cheese in an even layer onto a serving platter or into a shallow glass pie dish. Use the back of a spoon to create a smooth surface.
- Before serving, use a slotted spoon to scoop the cranberry salsa over the top of the cream cheese. This prevents excess liquid from making the dip too runny. Serve immediately with your favorite crackers.