Description
A vibrant and flavorful dip perfect for gatherings, featuring the sweet tang of cranberries, the kick of jalapeño, and fresh herbs.
Ingredients
- 12 ounces fresh cranberries
- 4 to 5 green onions, chopped
- 1/4 cup chopped cilantro
- 1 jalapeño pepper, seeded and finely chopped
- 1 cup sugar (adjustable)
- 1/2 teaspoon cumin powder
- 2 tablespoons lemon or lime juice
- 1/4 teaspoon salt
- Two 8-ounce packs cream cheese, softened
- Crackers for serving
Instructions
- Place cranberries in a food processor or blender and pulse until coarsely chopped.
- Add green onions, cilantro, jalapeño, sugar, cumin, lemon juice, and salt to the cranberries. Pulse until well combined and finely chopped.
- Transfer the cranberry-jalapeño mixture to a covered container and refrigerate for at least 4 hours, or up to overnight.
- When ready to serve, spread softened cream cheese evenly on a serving plate or a 9-inch pie dish.
- Spread the refrigerated cranberry-jalapeño mixture over the cream cheese layer.
- Cover and refrigerate for up to an hour before serving.
- Serve chilled with crackers.
Notes
- Adjust the amount of sugar to your preference.
- For a milder heat, remove all seeds and membranes from the jalapeño.
- Light or regular cream cheese can be used.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American