Cranberry Jalapeno Cream Cheese Dip
This easy cranberry jalapeno cream cheese dip recipe blends whipped cream cheese, fresh cranberries and jalapeno peppers for the perfect holiday appetizer!
Equipment
- Blender or Food Processor
- Electric Mixer
- large bowl
Ingredients
- 6 oz fresh cranberries
- 1 small jalapeno pepper seeded, with membranes removed
- 1 green onion (scallion) white and part of green top, trimmed
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lime juice
- ½ teaspoon sea salt
- 8 oz cream cheese softened at room temperature
Instructions
- Rinse cranberries, discard any mushy ones, and pat dry
- Add cranberries to a blender or food processor, and pulse into smaller pieces
- Add jalapeno, onion, sugar, lime juice and salt, and pulse until finely chopped, scraping the sides with a spoon, as needed
- Add cream cheese to a large bowl, and whip with electric mixer until smooth and creamy
- Spoon relish mixture into cream cheese, and mix until well blended
- Cover, and refrigerate for 2 hours or until ready to serve. Flavor is better the longer it sits. Taste to see if more sugar is needed before serving
Notes
Can be made a day or 2 ahead of time. Relish can be made a few days ahead of time and mixed a few hours before serving. You can add more sugar for a sweeter dip. Fresh berries work best, but you can use frozen, although the dip may be a little runny. For a thinner dip, add a little half and half or milk to thin it out. You can also add a little sour cream for more tang.
Nutrition
Serving: 1dipCalories: 98kcalCarbohydrates: 6gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 23mgSodium: 188mgPotassium: 52mgFiber: 1gSugar: 4gVitamin A: 343IUVitamin C: 5mgCalcium: 25mgIron: 0.1mg
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