Description
This Cranberry Jalapeño Dip brings a perfect balance of tangy cranberries, creamy cheese, fresh herbs, and a spicy kick. A festive and easy appetizer for holidays and parties.
Ingredients
Scale
2 (8-ounce) packages cream cheese
1 medium scallion
1 small jalapeño pepper
4 sprigs fresh cilantro (plus more for garnish)
1 medium lemon or lime (juiced)
2 cups fresh or frozen cranberries (about 8 ounces), thawed if frozen
¼ cup granulated sugar
¼ teaspoon kosher salt
Cinnamon pita chips, for serving
Instructions
- Place the 2 (8‑oz) packages of cream cheese in the bowl of a stand mixer (or in a large bowl if using an electric hand mixer). Let them sit at room temperature until softened.
- Meanwhile, prepare the flavor mix: in a food processor fitted with the blade, add the following as you complete each step:
- Cut the medium scallion crosswise into 1‑inch pieces and add.
- Trim and halve the small jalapeño lengthwise; remove the white ribs and seeds, then add to the processor.
- Pick the leaves from 4 sprigs of fresh cilantro until you have about 1 tablespoon, then add.
- Juice the medium lemon or lime until you have about 1 tablespoon of juice; add that as well.
- Add the 2 cups of cranberries, the ¼ cup granulated sugar, and the ¼ teaspoon kosher salt.
- Pulse the mixture about 10 times (each pulse ~1 second) until finely chopped, stopping to scrape down bowl sides as needed.
- In the mixer, beat the softened cream cheese on medium speed with the paddle attachment (or in the bowl with hand mixer) until light and creamy—about 2 minutes—scraping down the sides as needed.
- Transfer the whipped cream cheese to a serving plate or into a 9‑inch pie dish and spread it into an even layer about ¼‑inch thick.
- Using a slotted spoon (to avoid extra liquid), spoon the cranberry‑jalapeño mixture over the cream cheese layer, spreading it into an even layer. Reserve any accumulated juices (some folks use them for cocktails or spritzers).
- Garnish with additional chopped cilantro leaves if desired. Serve immediately with cinnamon pita chips (or your chosen dippers).
Notes
Make cranberry topping up to 1 week ahead.
Let dip sit 10 minutes at room temp before serving.
Use a slotted spoon to avoid excess liquid.
Optional: warm dip briefly in oven for a cozy twist.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
Nutrition
- Serving Size: ¼ cup
- Calories: 160 kcal
- Carbohydrates: 18 g
- Protein: 2 g