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Make a festive Cranberry-Jalapeno Cream Cheese Dip with cranberry, jalapeño, green onions, cilantro, and cream cheese. Perfect for serving with crackers and easy to make ahead.

Ingredients

Scale
  • 12 ounces fresh cranberries
  • 4–5 green onions (chopped)
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeno pepper (seeded and finely diced)
  • 1 cup sugar (more or less to taste)
  • 1/2 teaspoon ground cumin
  • 2 tablespoons fresh lemon or lime juice
  • 1/4 teaspoon salt
  • 2 (8-ounces each) packages cream cheese, light or regular, softened
  • Crackers (for serving)

Instructions

  1. Pulse the cranberries in a food processor or blender until coarsely chopped. Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered container and refrigerate for 4 hours (or up to overnight) so the flavors have time to meld and develop.
  2. When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture.
  3. Refrigerate for up to an hour before serving. Serve with crackers.

Notes

Pulse chopping of cranberries, mixing with aromatics, chilling
Spread cream cheese as base, top with cranberry mixture
serving size: 1 Serving
Cranberry mixture can be prepared 4 hours to overnight in advance.
Refrigerate the cranberry mixture for 4 hours (or up to overnight) to meld flavors.

Nutrition

Find it online: https://margorecipes.com/cranberry-jalapeno-cream-cheese-dip/