Cranberry Jalapeño Cream Cheese Dip
If you’ve been wanting to try this viral cranberry jalapeno cream cheese dip, don’t let the season pass you by without making a batch for your next gathering. This 15-minute appetizer is sweet, tangy, and a little spicy with plenty of decadent cream cheese to balance it all out.
Servings: 10 servings
Ingredients
- 12 ounce bag fresh cranberries
- 1/2 cup granulated sugar adjust if needed based on your preference
- 1/2 lemon, juice of
- 3 scallions, chopped green and white parts
- 1 jalapeno* (with seeds) membranes and stem removed
- 1/4 cup cilantro leaves
- 1/2 - 3/4 tsp cumin start with 1/2 tsp, taste and add more if needed
- pinch of salt
- (2) 8-ounce blocks cream cheese, softened
- wheat crackers for serving
Instructions
- In a food processor, add the cranberries and pulse until they are coarsely chopped. Add in the sugar, lemon juice jalapeno, green onion, cilantro, cumin, and salt. Blend together, scraping down the sides a few times, until the mixture is finely chopped.
- Place the two blocks of softened cream cheese on the serving plate and use a spatula to mash and spread the cream cheese into an even layer about 1/4 thick.
- Use a slotted spoon, sieve, or cheesecloth to drain most the excess juices (you can set this aside for cocktails). Spoon the cranberry mixture evenly over the cream cheese. For a festive look, add a whole cranberry in the center along with a few cilantro leaves.
Notes
If you prefer a spicier dip, you can substitute the jalapeno for one habanero pepper. I do recommend removing the seeds from the habanero, as it is significantly spicier with the seeds intact.