Cranberry Jalapeno Cream Cheese Dip
Cranberry Jalapeno Cream Cheese Dip is a beautiful holiday appetizer. Sweet and tart cranberries are mixed with jalapeno, sugar, cilantro and lemon juice and left to chill overnight to let the flavors develop.
Serve over softened cream cheese with crackers for a festive, ruby red party appetizer.
Over the years I’ve heard nothing but stellar reviews of the famous Cranberry Jalapeno Dip. It is a Christmas favorite for many folks, both due to its wonderful flavors and its beautiful presentation of deep red and green colors. My hopes were high! The results completely met my expectations of this being a delicious appetizer.
How to make Cranberry Jalapeno Dip
- Firstly: Pulse the cranberries in a food processor
- Add green onions, cilantro, jalapeno, sugar, lemon juice, sugar and salt
- Pulse it briefly again
- Transfer to a container and let sit overnight
- Secondly: The next day, drain off excess juices
- Thirdly: Spread softened cream cheese on serving platter
- Finally: Spoon the cranberry mixture over the top evenly and serve with crackers
Tips for Cranberry Jalapeno Cream Cheese Dip
First: The cranberry mixture needs time to develop the flavors. You will need at least four hours if you are rushing it. Overnight is even better.
Second: I highly recommend draining off the excess liquid before serving. Use a fine mesh colander and gently press the liquids out then spread over the softened cream cheese. This will ensure your dip isn’t swimming in cranberry juice!
Cranberry & Jalapeno Cream Cheese Dip
Equipment
- Food Processor
Ingredients
- 12 ounce bag fresh cranberries (About 5 cups)
- 4 green onions chopped
- ¼ cup chopped fresh cilantro
- 1 jalapeno pepper seeded and finely diced
- 1 cup sugar
- 2 tablespoons fresh lemon or lime juice
- ¼ teaspoon salt
- 16 ounces cream cheese, softened
- Crackers for serving
Instructions
- Rinse and drain the cranberries. Pat dry. In a food processor, pulse the cranberries a few times until roughly chopped. Add the chopped green onions, cilantro, jalapeno, sugar, lemon or lime juice and salt. Pulse a few times to combine. Transfer to a covered container and chill overnight. If in a rush, then chill for at least 4 hours to allow the flavors to develop.
- When ready to assemble, remove cranberry mixture from the fridge. Using a fine mesh colander, drain the juices from the mixture, pressing down gently on the mixture with a soft spatula to remove liquid. Set aside.
- Using a 9-inch pie plate or large serving dish with a lip (just to be safe if any liquids release), spread the cream cheese evenly over the bottom. Top with cranberry mixture. If desired, garnish with extra cilantro on the side for the pretty green color. Serve with crackers.
Notes
Nutrition
Recipe slightly adapted from Mel’s Kitchen Cafe.
Pog Christmas recipe :))))
Christmas recipes best recipes!