Jalapeno Cranberry Cream Cheese Dip
User Reviews
5
15 reviews
Excellent
Jalapeno Cranberry Cream Cheese Dip
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This dip blends tart cranberries with fresh green onion, mild jalapeños, and mint leaves, combined with lime juice, sugar, and warming spices like cinnamon and cardamom. The fruit and herb mixture is folded into softened cream cheese to create a creamy, slightly sweet spread with a hint of heat, served best with crackers or baguette slices.
Description
The Jalapeno Cranberry Cream Cheese Dip combines fresh cranberries processed with chopped green onions, seeded jalapeños, and mint leaves to produce a herbaceous and slightly spicy base. Lime juice adds brightness while granulated sugar balances tartness. Aromatic spices including cinnamon and optional cardamom contribute gentle warmth and complexity.
The mixture is blended multiple times to break down the cashews and integrate flavors smoothly before being cooked gently to thicken. Once cooled, the fruit mixture is folded into softened cream cheese to create a creamy dip with texture contrasts, where the sweet, tart, and slightly spicy elements come together.
This dip is ideal as an appetizer served with crackers or baguette. It trends toward the sweeter side, but can be made more savory by substituting cilantro for mint and cumin for the cinnamon and cardamom. The sugar amount can also be adjusted to taste.
Whipping the cream cheese with the cranberry mixture produces a smoother, easier-to-spread consistency, but the dip can also be assembled simply without blending for a chunkier texture.
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Ingredients
- 12 ounces cranberries 1 bag, fresh
- 2 green onions both green and white parts
- 2 jalapeños seeds and membranes removed
- 1/4 cup mint leaf packed (see note for options, fresh
- 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 for serving, or baguettes
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
- This dip leans sweet, with mint, cinnamon, and cardamom enhancing freshness and warmth.
- For a savory variation, replace mint with cilantro and spices with cumin, and consider reducing sugar.
- Whipping cream cheese with the cranberry mixture yields a smoother texture but can be skipped for a rustic version.
Nutrition Information
Show Details
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%)
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
15 reviews
Excellent
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