Cranberry Jalapeno Cream Cheese Dip
User Reviews
5
Cranberry Jalapeno Cream Cheese Dip
Description
This recipe starts by processing rinsed fresh cranberries together with chopped green onions, cilantro, and seeded jalapeños until the mixture reaches a chunky consistency. It’s then combined with sugar, lime juice, orange juice, and kosher salt to balance tartness with sweetness and citrus brightness. After resting in the refrigerator for at least 30 minutes or longer, the flavors meld, resulting in a lively relish.
The relish is folded into room temperature whipped cream cheese, producing a dip that is both creamy and textured with fruit and peppers. The heat level can be adjusted via jalapeño quantity and type. The dip is typically served chilled alongside crackers and vegetables as a festive and flavorful starter or party snack.
The recipe yields a generous amount, with options to make the relish and whipped cream cheese component separately ahead of time. Leftovers keep well refrigerated and may be frozen with proper packaging. Variations include substituting lemon juice for lime, omitting orange juice, or adding spices such as cumin for different flavor profiles.
Ingredients
- 8 - 12 ounces cranberries rinsed and mushy cranberries picked out, fresh
- 3 - 4 green onions rough chopped
- 2 - 3 tablespoons cilantro rough chopped
- 1 - 2 jalapeños seeded and rough chopped
- ¼ - ¾ cups sugar I used ½ cup, based on sweetness
- 2 tablespoons lime juice about one medium lime
- 2-3 tablespoons orange juice fresh squeezed is best
- ¼ teaspoon kosher salt
- 16 ounces cream cheese room temperature and whipped (2 - 8 ounce packages)
- ¼ cup jalapeno pepper optional, but adds amazing flavor! See notes for other brands, hot and sweet
- Cracker for serving
- vegetable for serving
Instructions
- Remove cream cheese from refrigerator and bring to room temperature an hour before making.
- Rinse and sort cranberries, pulling out soft or shrivled cranberries.
- Add cranberries to the bowl of a food processor, add chopped green onions (3-4), cilantro (2-3 tablespoons, chopped), jalapenos (1-2 rough chopped). Pulse until desired consistency. You don’t want it pulverized, scrape the sides and the bottom a couple of times.
- If you don’t have a food processor, you can mix in small batches in a good blender, or you may hand chop as well if desired. A food chopper will also do the job.
- Pour into a medium bowl and then add, sugar (¼-¾ cups), lime juice (2 tablespoons), orange juice (2-3 tablespoons) and salt (¼ teaspoon). Take a taste and ensure it’s sweet and hot enough for your taste, adjusting the ingredients as needed, but keep in mind it will taste better the longer it sits.
- Place in a bowl and set in the fridge for a minimum of 30 minutes, preferably 4-24 hours. This allows the flavors to marry!
- Strain the liquid from the cranberry jalapeno relish by placing a fine mesh strainer over a bowl and spooning the relish into the sieve.
Serving Option #1 | Costco Cranberry Jalapeno Dip
- Place the softened cream cheese in the bowl of a stand mixer or use a hand mixer and whip until light and fluffy, 2-3 minutes. Add a few teaspoons of the hot and sweet jalapeno juice if desired. Add the jalapeno cranberry salsa and mix until combined. Serve with your favorite dippers.
Serving Option #2 | Layered Cranberry Jalapeno Dip
- In the bowl of a stand mixer or with a hand mixer, whip the cream cheese until light and fluffy, 3-4 minutes. If desired, add a teaspoon or two of the candied jalapeno juice. Spread onto a large plate or platter. You want it to be about ½ inch thick.
- Spoon the salsa/relish evenly over the cream cheese mixture and provide crackers and vegetables for dipping and scooping. I like carrot chips, cucumber slices and celery sticks for those who are low-carb and gluten-free, a Ritz type butter cracker is a great compliment to the spicy sweet dip as well as a gluten-free cracker and pretzel thins.
Notes
- Make the relish and whip the cream cheese up to two days in advance for easier assembly.
- Bring cream cheese to room temperature before folding in the relish for better mixing.
- Store leftovers covered in an airtight container in the refrigerator for up to one week; freezing is possible for up to two months with proper thawing.
- Adjust heat by varying the amount and type of jalapeños, and consider adding cumin or swapping citrus juices to suit personal taste.
- This recipe produces a large quantity; it can be halved for smaller groups or the relish portion can be enjoyed separately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10-16 servings
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 120kcal | 6% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 29mg | 10% |
| Sodium | 142mg | 6% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 436IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 31mg | 3% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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