"The sweet heat that you can not stop eating" is the best way to describe this creamy cranberry jalapeno dip. Double it for a crowd so you don't run out!
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Appetizer
Cuisine: American
Servings: 12
Calories: 180kcal
Ingredients
12ouncesfresh cranberries
2jalapenosminced
4green onionssliced thin
¼cupcilantrochopped small
½cupsugar(add up to ¼ cup more sugar for additional sweetness)
⅛teaspoonkosher salt
16ouncescream cheese
2-3tablespoonsfresh lime juiceabout 1 large lime
Instructions
Pour the cranberries into a food processor or food chopper. Pulse once or twice to give them a rough chop. The goal is to rough chop the cranberries but not puree them.
Mix together the chopped cranberries with the jalapenos, scallions, cilantro, sugar, lime juice, and salt. Once thoroughly mixed refrigerate for at least one hour. Overnight is preferred.
When it is time to serve, remove the cranberry mixture from the refrigerator and pour it through a fine mesh strainer (I use this one.) Allow the liquid to drain from the cranberry mixture.
While the mixture is being strained, whip the cream cheese to make it spreadable. Spread the cream cheese onto a large rimmed plate or shallow serving dish. Spoon the cranberries overtop the cream cheese. Serve with crackers or pretzel crisps.
Notes
I've made this both with ½ - ¾ cup of sugar. I found that I enjoyed it just a little bit more tart with ½ cup of sugar, but my family liked it better with ¾ cup. It's a very subtle difference though, so feel free to make it either way.