Cranberry Jalapeño Dip
Holidays = Cranberry’s!
This is a new recipe that I made for Thanksgiving and Christmas this year and was a huge hit!
This is a dip with a layer of cream cheese and a layer of sweet and spicy cranberry jalapeño salsa. It can be dipped with many vessels which makes it a great side for a party with lots of chips, veggies, and charcuterie boards!
Cranberry-Jalapeño Dip
Servings: 1 10in pie plate
Equipment
- food processor
- serving plate
Ingredients
- 1 block cream cheese can be low fat
- 1 bag cranberries washed
- ¼ cup green onions
- ¼ cup cilantro
- 2 jalapeños deseeded
- ¾ cup sugar
Instructions
- Using a food processor, pulse cranberries, jalapeños, onions, and cilantro until everything is blended and in tiny pieces (i like to blend until I don’t see anymore whole cranberries.)
- Place this mixture into a bowl and sprinkle the sugar on top. Stir. Cover with plastic wrap and let sit in the fridge for a minimum of 2 hours or overnight. This will release the excess liquid from the cranberries.
- Press your cream cheese block onto the bottom of your serving dish in a level layer. Remove your cranberry mixture from the fridge and drain the excess liquid. Then spoon this mixture onto the cream cheese and spread.
- Serve with your favorite crackers