Cranberry Jalapeño Cream Cheese Dip
The Cranberry Jalapeño Cream Cheese Dip combines fresh cranberries, jalapeño, scallions, and cilantro into a chunky, slightly spicy fruit salsa layered over creamy whipped cream cheese. This mixture balances tart, sweet, and mild heat flavors with smooth texture from the cheese. The dip is made by roughly pulsing the ingredients to maintain some texture rather than pureeing, resulting in a vibrant topping that contrasts with the soft cream cheese base. It’s a flavorful spread for crackers or chips, offering sweet, tangy, and savory notes.
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
Nutrition Facts
Serving: 16 Serving
Amount Per Serving
Calories 105
% 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.