Spicy Cranberry Jalapeno Cream Cheese Holiday Dip (Print version)
A sweet-tart cranberry jalapeno relish spooned over cool cream cheese for an easy no-cook holiday dip.
# Ingredients:
For the cranberry topping
01 -
12 oz (340 g) fresh cranberries, rinsed and picked over
02 -
1 medium jalapeno, stemmed and seeded, roughly chopped
03 -
3 scallions, roughly chopped
04 -
1/4 cup chopped fresh cilantro or parsley
05 -
1 teaspoon finely grated lime zest
06 -
2 tablespoons fresh lime juice
07 -
2/3 cup (135 g) granulated sugar
08 -
1/4 teaspoon ground cumin
09 -
1/2 teaspoon kosher salt
10 -
1/4 teaspoon black pepper
For serving
11 -
2 (8 oz / 225 g) blocks cream cheese, softened
12 -
Extra sliced scallions or cilantro, for garnish
13 -
Sturdy crackers, pita chips, apple slices, or vegetables, for serving
# Instructions:
01 -
Add the cranberries to a food processor and pulse 8-10 times, just until finely chopped. Do not let them puree.
02 -
Add the jalapeno, scallions, cilantro, lime zest, lime juice, sugar, cumin, salt, and pepper. Pulse a few times until evenly chopped and combined.
03 -
Transfer the cranberry mixture to a covered bowl and refrigerate for at least 2 hours, or up to 2 days.
04 -
Let the cream cheese soften at room temperature for 20-30 minutes. Spread it in an even layer on a shallow serving plate or small platter.
05 -
Drain off excess liquid from the cranberry mixture or use a slotted spoon. Spoon it over the cream cheese, garnish with extra scallions or cilantro, and serve cold with sturdy dippers.
# Good to know:
01 -
Chill the cranberry topping for at least 2 hours for the best flavor.
02 -
The topping can be made up to 2 days ahead and added to the cream cheese right before serving.
03 -
Nutrition estimate does not include crackers or vegetables for dipping.