A delightful and flavorful dip combining tangy cranberries and spicy jalapeños over a creamy base, perfect for holiday gatherings.
Author:Alex Lee
Prep Time:20 minutes
Cook Time:0 minutes
Total Time:2 hours 20 minutes
Yield:Serves 8-10 1x
Category:Appetizer
Method:No-cook
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 bag fresh cranberries, rinsed and drained
2 – 3 fresh jalapeños, seeded and finely diced (adjust for spice preference)
1/4 cup green onions, finely chopped
1/4 cup fresh cilantro, chopped (optional)
3/4 cup granulated sugar
1 tablespoon lime juice
1/4 teaspoon salt
2 blocks cream cheese, softened
Crackers, pita chips, crostini, or tortilla chips (for serving)
Instructions
Prepare the Cranberry Salsa: In a food processor or blender, pulse the fresh cranberries until finely chopped—but not pureed. Transfer the cranberries to a mixing bowl. Add the diced jalapeños, green onions, chopped cilantro, sugar, lime juice, and salt. Stir until everything is well combined.
Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld together.
Prepare the Cream Cheese: Place the softened cream cheese blocks on a serving platter. Use a spatula to spread them into an even layer, or leave them whole for a more rustic presentation.
Assemble the Dip: Before serving, stir the cranberry salsa to mix any released juices. Spoon the cranberry-jalapeño mixture evenly over the cream cheese layer.
Serve immediately with crackers, crostini, or pita chips for dipping. Enjoy!
Notes
Adjust the number of jalapeños based on your spice preference.
Letting the salsa sit overnight enhances the flavors.
This dip can be served cold or at room temperature.