Cranberry Jalapeno Cream Cheese Dip
User Reviews
5
Cranberry Jalapeno Cream Cheese Dip
Description
This dip starts by finely chopping fresh cranberries, jalapeno, cilantro, and green onions, either by hand or using a pulsed food processor for controlled texture. Mixing in sugar, salt, and optional lemon juice releases juices as the mixture chills for several hours, enhancing flavor meld. Straining the salsa removes excess liquid, preventing sogginess when placed atop the whipped cream cheese base.
The final dip presents a balance of tart, sweet, and pungent flavor with a refreshing crisp texture from bits of fresh ingredients. The cream cheese layer adds creamy smoothness and richness to counterbalance the salsa’s brightness and peppery notes. Serving with sturdy crackers or chips complements the dip’s texture and allows easy scooping.
To prepare, refrigerate the salsa mixture at least four hours or overnight to develop flavors. Use fresh cranberries only for firmness and ideal texture; frozen are not suitable. Whip cream cheese until fluffy before layering. Recommended dippers include butter crackers, pita chips, or seed crackers. The dip holds well refrigerated for serving over extended periods.
Ingredients
- 12 ounce bag cranberries fresh
- 1 jalapeño
- 2 to 3 Tablespoons cilantro
- 3 green onions
- 1 cup sugar
- 1/4 teaspoon salt
- 1 Tablespoon lemon juice (optional)
- (2) ounce pkgs. cream cheese (softened and whipped)
Instructions
- Use a hand chopper or food processor to chop the fresh cranberries, jalapeno, cilantro, and green onions. If using a food processor, I suggest only using the pulse option to ensure the cranberries don't become pureed. You can also hand chop the ingredients into small pieces.
- Add mixture to a bowl. Pour in sugar, salt, and optional lemon juice. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- When ready to use, STRAIN the cranberry mixture in a colander with small openings. This is an important step to remove most of the juices before topping the cream cheese.
- Place the cream cheese in a mixing bowl and whip for 2-3 minutes or until light and fluffy. Spread cream cheese on the bottom of a pie plate, a serving platter, or a plate.
- Pour cranberry salsa atop the cream cheese. Serve with crackers, pita chips, or tortilla chips.
Notes
- Use fresh cranberries only; frozen cranberries do not have the desirable texture for this dip.
- Refrigerate the cranberry salsa for at least 4 hours to allow sugar to draw out juices and flavors to blend.
- Strain the salsa well before spreading on cream cheese to prevent liquid from making the dip runny.
- Use a hand chopper or pulse option on a food processor to maintain chunky texture and avoid pureeing the cranberries.
- Serve with sturdy crackers or chips such as butter crackers, wheat entertainment crackers, nut and seed crackers, pita chips, or tortilla chips; cinnamon sugar pita chips are a flavorful option.
- Choose crackers that can handle the dip’s moisture and provide textural contrast for optimal enjoyment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 79 kcal
% Daily Value*
| Calories | 79kcal | 4% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 50mg | 2% |
| Potassium | 36mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 66IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
