Creamy Cranberry Jalapeño Dip
User Reviews
5
Creamy Cranberry Jalapeño Dip
Description
The recipe begins by pulsing fresh cranberries, green onions, and jalapeño peppers in a food processor along with sugar, fresh cilantro, lime juice, and salt. The mixture is refrigerated for several hours to allow the flavors to meld and the sugar to dissolve. Separately, cream cheese is whipped until light, then combined with sour cream and heavy cream to achieve a smooth, creamy base.
Before serving, excess liquid from the cranberry relish is drained off, then the relish is folded or served alongside the cream cheese mixture. The final dip balances tartness from cranberries, heat from jalapeño, and creamy texture from dairy components, freshened by lime and cilantro.
This dip works well as an appetizer accompaniment with chips or crackers and can be prepared in advance. The flavor deepens after refrigeration.
Variations include adjusting jalapeño seeds to modulate heat and using full-fat or lighter dairy options, though lighter substitutions may slightly change the texture.
Ingredients
- 6 ounces Cranberry about 1 1/2 cups, fresh
- 2 green onions
- 1 small jalapeño
- ⅓ cup granulated sugar
- 2 to 4 to 4 cilantro fresh, small handful
- 1 tablespoon lime juice fresh
- salt pinch
- 16 ounces cream cheese softened
- ¼ cup sour cream
- 1 tablespoon heavy cream
- Cranberry additional, fresh, for garnish, optional
Instructions
- In a food processor or blender, pulse the fresh cranberries until coarsely chopped.
- Trim the root end of the green onions and coarsely chop the green and white parts. Add to the food processor or blender.
- Cut off the stem of the jalapeño and slice the pepper in half. Remove seeds if desired (keeping them in adds more heat). Coarsely chop and add to the food processor or blender.
- Add sugar, cilantro, lime juice and salt to the food processor blender and pulse until the ingredients are finely chopped. Scrape the relish into a covered container and refrigerate for 2 to 4 hours (or up to 24 hours) so the flavors develop and sugar dissolves.
- With a handheld or electric stand mixer, whip the cream cheese until very light and creamy, 1 to 2 minutes, scraping down the sides of the bowl as needed. Add the sour cream and heavy cream and mix for another 1 to 2 minutes until well-combined and exceptionally creamy.
- Drain the excess liquid from the refrigerated cranberry relish (important so the dip isn't runny!). Add 2/3 cup of the relish to the whipped cream cheese and mix on low speed until evenly combined.
- Transfer the cranberry dip to a serving bowl and top with additional cranberry relish and fresh cranberries, if desired. Serve with crackers or baguette slices.
Notes
- Prepare the dip in advance and store refrigerated up to several days for best flavor development.
- Store excess cranberry relish separately and drain liquid before serving it on or alongside the dip.
- The tablespoon of heavy cream noticeably improves creaminess but can be omitted if needed.
- Using light sour cream and lowfat cream cheese may result in a thinner dip texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16to 20 servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 85kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 104mg | 4% |
| Fiber | 0.4g | 2% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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