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Cranberry-Jalapeño Dip

Prep Time30 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Keyword: cranberry, creamcheese, dip, fall, football, holiday cookies, jalapeno, salsa
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