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Cranberry Jalapeño Cream Cheese Dip

Cranberry jalapeno cream cheese dip pairs a finely chopped, tart cranberry topping with a smooth layer of softened cream cheese. Chill the topping for at least 2 hours so the flavors develop, then drain and spoon it over the cream cheese.
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Prep Time 15 minutes
chilling 2 hours
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 157
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry topping
  • 1 bag (12 oz) fresh cranberries
  • 0.5 cup granulated sugar
  • 1 jalapeño stemmed and seeded
  • 2 green onions trimmed
  • 0.25 cup fresh cilantro leaves
  • 1 tbsp fresh lime juice
  • 0.25 tsp kosher salt
For the dip
  • 1 block (8 oz) cream cheese softened

Equipment

  • 1 food processor

Method
 

Make the cranberry topping
  1. Pulse the fresh cranberries, granulated sugar, jalapeño, green onions, fresh cilantro leaves, fresh lime juice, and kosher salt in a food processor until finely chopped but still textured, scraping down the sides as needed.
  2. Transfer the mixture to a covered container and refrigerate for at least 2 hours, or up to 24 hours, to let the flavors develop.
Assemble the dip
  1. Drain off any liquid from the cranberry mixture.
  2. Spread the softened cream cheese on a serving plate.
  3. Spoon the cranberry topping over the cream cheese and serve.

Notes

For the best texture, drain the cranberry topping thoroughly before spooning it over the cream cheese. Refrigerate leftovers in a covered container for up to 2 days; freezing is not recommended. Dairy-free cream cheese can be used as a dietary swap.