Description
A festive, creamy, and flavorful appetizer perfect for holiday parties. This dip combines sweet cranberries, spicy jalapeños, and smooth cream cheese for an irresistible dish.
Ingredients
Scale
- 2 (8-ounce) packages cream cheese (softened)
- 1 medium scallion, chopped into 1-inch pieces
- 1 small jalapeño pepper, deseeded and halved
- 4 sprigs fresh cilantro, leaves picked (plus more for garnish)
- 1 medium lemon or lime, juiced (1 tablespoon)
- 2 cups fresh or frozen cranberries (thawed, if frozen)
- 1/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- Cinnamon pita chips (or preferred dippers)
Instructions
- Soften the Cream Cheese:
- Place the cream cheese in a bowl and let it sit at room temperature until softened.
- Prepare the Ingredients:
- Chop the scallion into 1-inch pieces.
- Halve and deseed the jalapeño pepper.
- Pick cilantro leaves and juice the lemon or lime.
- Make the Cranberry-Jalapeño Mixture:
- Add cranberries, scallion, jalapeño, sugar, salt, and lime juice to a food processor.
- Pulse about 10 times until finely chopped (not pureed).
- Whip the Cream Cheese:
- Beat the softened cream cheese with a stand mixer or hand mixer on medium speed for 2 minutes until light and fluffy.
- Assemble the Dip:
- Spread the whipped cream cheese evenly on a serving plate or pie dish.
- Use a slotted spoon to spread the cranberry mixture on top, leaving any excess liquid behind.
- Garnish and Serve:
- Garnish with extra cilantro leaves.
- Serve with cinnamon pita chips or your preferred dippers.
Notes
- Storage: Store in the refrigerator, covered, for up to 3 days.
- Make Ahead: Prepare the cranberry mixture up to 1 week in advance. Assemble the dip right before serving.
- Variations: Add orange zest, substitute goat cheese, or sprinkle with chopped toasted pecans for a new twist.
- Prep Time: 15 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 8g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g