Jalapeno Cranberry Cream Cheese Dip
User Reviews
5.0
15 reviews
Excellent
Jalapeno Cranberry Cream Cheese Dip
Report
Cranberry Jalapeño Dip is one of my all-time favorite holiday appetizers! People go CRA-ZY for this stuff! Fresh cranberries are chopped up with jalapeños, green onions, and mint (or cilantro) to be salsa-like, then it's served over whipped cream cheese with crackers. It tastes so FRESH, and is perfectly festive for the holidays because it's red, green, and a lil sparkly! Perfect for Thanksgiving, Christmas, or New Years Eve.
Share:
Ingredients
- 12 ounces fresh cranberries 1 bag
- 2 green onions both green and white parts
- 2 jalapeños seeds and membranes removed
- 1/4 cup fresh mint leaves packed (see note for options)
- 1 large lime juiced (about 3-4 tablespoons)
- 3/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cinnamon*
- 1/4 teaspoon cardamom* optional; can replace with cinnamon
- 16 ounces cream cheese softened (2 blocks)
- crackers or baguettes for serving
Instructions
- Set out 2 blocks of cream cheese to soften on the counter.
- Make the cranberry mixture: Add 12 ounces cranberries to a food processor. Roughly chop 2 green onions, both the white and the green parts, all the way to each end, and add it to the food processor.
- Slice 2 jalapeños in half lengthwise. Use a small knife to carefully remove the white membranes and all the seeds. Roughly chop the jalapeño halves, and add to the cranberries.
- Roughly chop a handful of mint leaves and pack them into a 1/4 measuring cup. Keep chopping until you have a packed 1/4 cup. Add to the food processor. (see note for alternative herb ideas, this dip is also GREAT with cilantro.)
- Chop the lime in half and squeeze all of the juice into the food processor.
- Add 3/4 cup sugar, 1/4 teaspoon kosher salt, 1/4 teaspoon cinnamon, and 1/4 teaspoon cardamom. (It is quite subtle, but if you really don't like cardamom, skip it and increase your cinnamon to 1/2 teaspoon).
- Use the pulse button on your food processor to chop the cranberries and other ingredients. Pulse in 1-2 second intervals. Scrape down the sides occasionally. You do not want to pulverize or puree this mixture; we are going for a chunky salsa texture. Stop when you have homogenous small pieces. (This is why I take the time to roughly chop most of the veggies before adding them to the food processor: I don't want any big chunks.)
- Optional: At this point, you can cover and refrigerate the cranberry mixture for 4 hours or up to 2 days. This helps marry the flavors. (I tried both marinating and eating a batch right away, and didn't think it was such a big difference that I'm calling this a mandatory step. If you have time, do it, if not, don't sweat it. It is handy to have it made ahead of time though, especially for a holiday party!)
- Whip the cream cheese: Add 2 blocks of softened cream cheese to a large bowl or stand mixer.** Beat with the whisk attachment (if you have one) until it is smooth and creamy, scraping down the sides.
- Set a strainer over a bowl. Add the cranberry mixture to the strainer. There should be plenty of juice that lands in the bowl below. Add 2 tablespoons juice to the bowl with the cream cheese. Beat the juice into the cream cheese, scraping the sides, until is it smooth, soft, and creamy.
- Spoon the cream cheese onto a plate or shallow bowl and spread it around, making a well in the middle. (Serving this in a pie plate is handy, especially if you are traveling.) Add all the strained juice back into the cranberries and stir. Spoon the cranberries over the cream cheese.
- Serve with crackers, pita chips, pretzels, or toasted baguette slices. I love butter crackers like Ritz or Club crackers. If you like pita chips, try Stacy's Cinnamon Pita Chips, it's a great sweet addition. Pretzel crisps (those large, flattened pretzels) are great for dipping. If you do baguettes, toast the slices in a single layer on a baking sheet at 450 degrees F for 5-7 minutes, flipping each toast once halfway, until crisp.
- Storage: Store leftovers in a covered tupperware in the fridge. If it is very juicy, you might consider straining it before storing, or strain before serving again.
Notes
- *As written, this recipe trends in the "sweet" direction. The mint, cinnamon, and cardamom contribute to this. I love how fresh it tastes. Traditionally, this recipe calls for cilantro instead of mint, which I also LOVE. It gives the dip more of a savory twist. If you want to take the dip in that direction, make these changes:
- **You can skip these whipping steps if you are in a hurry! Simply open your block of softened cream cheese, set it on a plate, and dump the cranberry mixture over the top. I prefer a smoother, creamier texture, (and it's easier to dip into) which is why I beat it first, but it's not totally necessary if you are in a hurry.
- 1/4 cup cilantro (to replace mint)
- 1/2 teaspoon cumin (to replace 1/4 teaspoon each cinnamon and cardamom)
- Consider reducing the sugar to 1/2 cup, but taste it and see what you like.
Nutrition Information
Show Details
Calories
237kcal
(12%)
Carbohydrates
23g
(8%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
46mg
(15%)
Potassium
115mg
(3%)
Fiber
2g
(8%)
Sugar
18g
(36%)
Vitamin A
735IU
(15%)
Vitamin C
11mg
(12%)
Calcium
55mg
(6%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 46mg | 15% |
| Potassium | 115mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 735IU | 15% |
| Vitamin C | 11mg | 12% |
| Calcium | 55mg | 6% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
Other Recipes
You'll Also Love
