Cranberry Jalapeño Cream Cheese Dip
User Reviews
5
Cranberry Jalapeño Cream Cheese Dip
Description
This dip starts by chopping jalapeño peppers, scallions, and cilantro in a food processor until roughly combined. Fresh cranberries, sugar, kosher salt, fresh lime juice, and optional ground cumin are then added and pulsed several times to create a coarse fruit salsa that retains texture rather than becoming a puree. Refrigeration allows the flavors to meld over several hours or overnight, deepening the taste complexity and softening the cranberries slightly.
Before serving, the cranberry mixture is drained to remove excess liquid to prevent the dip from becoming watery when layered on the cream cheese. The cream cheese, softened and optionally whipped to enhance fluffiness, is spread evenly on a serving plate, then topped with the strained cranberry salsa. Garnishes like sliced scallions or chopped cilantro add freshness and visual appeal.
The dip provides a sweet-tart and mildly spicy spread ideal for serving with an assortment of crackers or chips. It can be prepared a day or two in advance, improving in flavor the longer it rests in the refrigerator. Choosing to pulse the mixture just enough to keep cranberry pieces intact gives the dip a pleasing texture contrast with the smooth cheese beneath.
Ingredients
- ½ - 1 jalapeno pepper seeds and ribs removed
- 4 scallion roughly chopped
- ¼ cup cilantro fresh
- 1 bag cranberries fresh, 12 ounces
- ¾ cup sugar
- ¼ teaspoon kosher salt
- 1 ½ tablespoons lime juice fresh
- ⅛– ¼ teaspoon cumin optional, ground
- 2 blocks cream cheese reduced fat, Neufchatel cheese, softened, 8 ounces each
Instructions
- Place the jalapeño, scallions, and cilantro in the bowl of a food processor and pulse a few times until roughly chopped. Add the cranberries, sugar, salt, lime juice, and cumin. Pulse several times until cranberries are finely chopped but not completely pureed.
- Place the mixture to a bowl or Tupperware and cover. Refrigerate until ready to serve, at least several hours, ideally overnight. It can be made a day or two before and refrigerated- the longer it sits, the more the flavors will develop.
- Place the Neufchatel cheese in a large bowl. Using a hand mixer, whip the cheese until soft and fluffy. This step is optional but will make the cream cheese extra fluffy.
- When ready to serve, drain the cranberry mixture in a colander to remove the excess liquid.
- Spread the cream cheese in an even layer on a serving platter or in a 9-inch pie dish. Spoon the cranberry mixture on top. Garnish with sliced scallions or chopped cilantro. Serve with crackers of your choice.
Notes
- Prepare the cranberry mixture at least a few hours ahead for flavor development; refrigerate up to two days for better taste.
- Drain most liquid from the cranberry salsa before spreading it on cream cheese to avoid sogginess.
- Pulse the mixture just enough to keep some berry texture instead of pureeing completely for a better mouthfeel.
- Soften cream cheese to room temperature and whip before spreading to create a light, fluffy base.
- For stronger flavor, substitute cream cheese with boursin or goat cheese, or use a combination.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Serving | 2 tablespoons | |
| Calories | 105kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 15mg | 5% |
| Sodium | 139mg | 6% |
| Potassium | 102mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 223IU | 4% |
| Vitamin C | 6mg | 7% |
| Calcium | 46mg | 5% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
