Cranberry Jalapeño Cream Cheese Dip Recipe

5 from 1 vote

Cranberry Jalapeño Cream Cheese Dip Recipe

This sweet and spicy cranberry jalapeño cream cheese dip is the ultimate holiday appetizer. Fresh cranberries, jalapeños, cilantro, and lime are mixed with a little sugar and spooned over whipped cream cheese for a festive, make-ahead snack everyone will love. Naturally gluten-free and vegetarian.

Prep Time15

Overnight Chill1

Total Time1 15

Course: Appetizer

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings:

Author: Bailey Rhatigan

Ingredients

12 oz fresh uncooked cranberries
2 fresh jalapeño peppers ribs and seeds removed (use green bell peppers if sensitive to heat)
2 Tbsp cilantro finely chopped
1/2 cup sugar
1 Tbsp fresh lime juice
1/4 tsp salt & pepper each
16 oz cream cheese softened
1/3 cup pomegranate seeds garnish
3 green onions garnish

Instructions

Use hand food chopper to chop cranberries.
finely chop green onion, jalapeño peppers and cilantro.
In a medium-sized bowl, combine the chopped cranberries, green onion, cilantro and jalapeños with the sugar, lime juice, salt and pepper. stir gently until blended.
Cover with plastic wrap and place in refrigerator overnight.
Remove cranberry mixture from the fridge and stir. Strain out all the liquid as much as you can.
Use a hand or stand mixer to whip up softened cream cheese until smooth (about 3-4 minutes) and spread cream cheese over bottom of a pie plate or similar sized baking dish.
Pour cranberry mixture on top of the cream cheese. Garnish with green onions and pomegranates. Serve with crackers or baguette (or refrigerate until ready to serve.)

Notes

Storage. Store leftovers in an airtight container in the fridge for up to 3 days. It’s best enjoyed fresh but still holds up well for next-day snacking.
Chop finely for best texture. Use a food chopper or processor to finely chop the cranberries, onions, jalapeños, and cilantro. The smaller the pieces, the better they’ll blend and stay on your cracker!
Let it rest overnight. Don’t skip the chill time. Refrigerating the cranberry mixture overnight helps the flavors meld and reduces the bite of the onions and peppers.
Strain well. After chilling, be sure to strain the cranberry mixture thoroughly. Too much liquid can make the dip runny or water down the cream cheese base.
Whip the cream cheese. Use a hand or stand mixer to whip the cream cheese until fluffy. It makes the texture super smooth and spreadable.
Serve chilled or at room temp. You can serve this dip straight from the fridge, but letting it sit out for 10–15 minutes before serving softens the cream cheese just enough for perfect scooping.

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