Get the Recipe: Cranberry Jalapeno Dip
This creamy cranberry jalapeño dip is a little sweet, a little spicy, and a little tart. It is easy to make and only requires a few ingredients. This homemade cranberry jalapeño cream cheese dip is great for parties, holidays, and entertaining!
Ingredients
- 1 cup fresh cranberries
- 1 jalapeño, sliced
- 3 tbsp cilantro
- 1 tsp lime juice
- ⅓ cup granulated sugar
- 16 ounces cream cheese, softened, regular or dairy free
Instructions
- First, add cranberries, sliced jalapeños, and cilantro to a food processor. Pulse a few times to break up cranberries.
- Then, pour this mixture into a bowl. Add lime juice and sugar to mixing bowl.
- Toss until cranberries are coated in sugar.
- Use spoon to spread out softened cream cheese onto a serving plate or shallow bowl.
- Top cream cheese with cranberry mixture.
- Either serve right away or refrigerate for up to 24 hours before serving.
Notes
- Use fresh cranberries, not frozen.
- For a milder taste, remove seeds from jalapeño.
- If desired, whip cream cheese with a mixer before spreading on platter or bowl.
- This dip is great fresh or refrigerated. Refrigerate for up to 24 hours before serving. The longer it chills, the more juicy the cranberries will become. Feel free to wipe up any extra cranberry juice if desired.
- Both regular and dairy free cream cheese work! Allow cream cheese to sit at room temperature for an hour before making dip. This allows it to become creamy and spreadable.
Calories: 186kcal, Carbohydrates: 10g, Protein: 3g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 50mg, Sodium: 146mg, Potassium: 76mg, Fiber: 1g, Sugar: 9g, Vitamin A: 639IU, Vitamin C: 3mg, Calcium: 46mg, Iron: 1mg