Description

This Cranberry Jalapeño Cream Cheese Dip is a vibrant and flavorful appetizer featuring smooth, whipped cream cheese topped with a zesty, sweet, and spicy cranberry and jalapeño mixture. Perfect for holiday gatherings or any party, this dip combines fresh cranberries, spicy jalapeños, and bright cilantro with a hint of citrus, creating a refreshing balance of flavors that pairs well with crackers, chips, or fresh vegetables.

Ingredients

Units Scale

Cream Cheese Base

16 ounces cream cheese (at room temperature)

Cranberry Jalapeño Topping

12 ounces fresh cranberries (or frozen, thawed cranberries)
2 jalapeño peppers (diced)
2/3 cup granulated sugar
2 tablespoons fresh cilantro (finely chopped)
1 tablespoon lemon juice (fresh squeezed, or lime juice or a mixture of both)
1/8 teaspoon salt

Garnish

1 green onion (sliced thin)

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Instructions

Whip the Cream Cheese: Beat the cream cheese in an electric mixer fitted with a paddle attachment on medium-high speed for about 2 minutes, or until it becomes smooth and creamy. This helps create a light and fluffy base for the dip.
Prepare the Serving Dish: Spread the whipped cream cheese evenly into the bottom of a medium-sized serving dish, creating a solid foundation for the topping.
Make the Cranberry Mixture: Add the cranberries to a food processor and pulse just until they are roughly chopped to maintain some texture. Transfer the chopped cranberries to a medium bowl, then add the diced jalapeños, granulated sugar, finely chopped cilantro, lemon juice, and salt. Stir everything well to combine the flavors thoroughly.
Assemble the Dip: Spoon the cranberry and jalapeño mixture evenly over the spread cream cheese layer in the serving dish, spreading gently to cover the surface.
Garnish and Serve: Sprinkle the thinly sliced green onion over the top for a fresh, mild onion flavor and visual appeal. Serve the dip immediately with your choice of crackers, chips, or raw vegetables.

Notes

Ensure the cream cheese is softened to room temperature before whipping to achieve a smooth, fluffy texture.
For a tangier twist, substitute half the cream cheese with goat cheese.
To reduce the spiciness, remove the seeds and membranes from the jalapeño peppers before dicing.
Store any leftover dip covered tightly in the refrigerator and consume within 3 days for optimal freshness.