Cranberry-Jalapeño Cream Cheese Dip

Name: Cranberry-Jalapeño Cream Cheese Dip
Total time: 2 min
Ingredients: 1 (10-oz.) package frozen cranberries, thawed (about 2 1/2 cups); 1 cup sweetened dried cranberries; 1/2 cup chopped fresh flat-leaf parsley, plus more for garnish; 1/4 cup granulated sugar; 1 tablespoon grated orange zest plus 2 Tbsp. fresh juice (from 1 orange); 1/2 teaspoon kosher salt; 1 large jalapeño chile, seeded and chopped (3 Tbsp.), divided; 2 (8-oz.) containers whipped cream cheese spread

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Total: 2 hours, 10 minutes

Servings: 2

Author : Southern Living

Ingredients

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1 (10-oz.) package frozen cranberries, thawed (about 2 1/2 cups)1 cup sweetened dried cranberries1/2 cup chopped fresh flat-leaf parsley, plus more for garnish1/4 cup granulated sugar1 tablespoon grated orange zest plus 2 Tbsp. fresh juice (from 1 orange)1/2 teaspoon kosher salt1 large jalapeño chile, seeded and chopped (3 Tbsp.), divided2 (8-oz.) containers whipped cream cheese spread

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Instructions

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Step 1

Process thawed cranberries, dried cranberries, parsley, sugar, orange zest, orange juice, salt, and 1 1/2 tablespoons of the chopped jalapeño in a food processor until finely chopped and well-combined, about 1 minute. Transfer to a large bowl; cover and chill at least 2 hours or up to 1 week.

Step 2

When ready to serve, spread cream cheese on a platter, and top with cranberry-jalapeño salsa. Garnish with remaining 1 1/2 tablespoons chopped jalapeño and additional chopped parsley.