Ingredients
Dip Base
- 1 (12-ounce) package fresh or frozen cranberries
- 2 each jalapenos, seeded and cut into 4-5 pieces
- 5-6 sprigs cilantro (or parsley)
- 2 green onions (or chives)
- 1 cup granulated sugar
- 1 tablespoon lime juice
- 1/2 teaspoon salt
Cream Cheese Layer
- 2 (8-ounce blocks) cream cheese, room temperature
Instructions
- Prepare the cranberry jalapeno mixture: Place the cranberries, jalapeno pieces, cilantro, and green onion into a food processor. Pulse for a few seconds, then scrape down the sides and pulse again to ensure even chopping.
- Add seasoning: Add the sugar, lime juice, and salt to the food processor. Pulse for 2 to 3 more seconds until blended but still chunky. Refrigerate the mixture for 10 to 20 minutes to chill and allow flavors to meld. You may choose to drain some liquid or use a slotted spoon when serving to avoid excess moisture.
- Prepare the cream cheese: Using a hand mixer, beat the cream cheese for a few minutes until it becomes light, fluffy, and smooth.
- Assemble the dip: Spread the fluffy cream cheese evenly on a serving plate or shallow dish. Spoon the cranberry jalapeno mixture over the top, spreading it evenly or allowing it to remain slightly textured for visual appeal.
- Serve: Present the dip with crackers, chips, or your preferred dippers. Enjoy this fresh, tangy, and spicy appetizer immediately or keep chilled until serving.
Notes
- For less heat, reduce the amount of jalapenos or remove all seeds.
- Try using parsley if cilantro is not preferred; it will slightly change the flavor profile.
- For a smoother dip, pulse the cranberry mixture longer but avoid pureeing completely.
- Refrigerate leftover dip in an airtight container for up to 3 days.
- This dip pairs well with sturdy crackers, pita chips, or sliced vegetables for dipping.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
