Cranberry Jalapeno Dip

Name: Cranberry Jalapeno Dip
Prep time: 10 min
Total time: 10 min
Ingredients: 12 ounces fresh cranberries; 2 jalapenos (minced); 4 green onions (sliced thin); ¼ cup cilantro (chopped small); ½ cup sugar ((add up to ¼ cup more sugar for additional sweetness)); ⅛ teaspoon kosher salt; 16 ounces cream cheese; 2-3 tablespoons fresh lime juice (about 1 large lime)

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 12

Author : Mary Younkin

cranberry jalapeno dip

Ingredients

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12 ounces fresh cranberries2 jalapenos (minced)4 green onions (sliced thin)¼ cup cilantro (chopped small)½ cup sugar ((add up to ¼ cup more sugar for additional sweetness))⅛ teaspoon kosher salt16 ounces cream cheese2-3 tablespoons fresh lime juice (about 1 large lime)

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Instructions

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Step 1

Pour the cranberries into a food processor or food chopper. Pulse once or twice to give them a rough chop. The goal is to rough chop the cranberries but not puree them.

Step 2

Mix together the chopped cranberries with the jalapenos, scallions, cilantro, sugar, lime juice, and salt. Once thoroughly mixed refrigerate for at least one hour. Overnight is preferred.

Step 3

When it is time to serve, remove the cranberry mixture from the refrigerator and pour it through a fine mesh strainer (I use this one.) Allow the liquid to drain from the cranberry mixture.

Step 4

While the mixture is being strained, whip the cream cheese to make it spreadable. Spread the cream cheese onto a large rimmed plate or shallow serving dish. Spoon the cranberries overtop the cream cheese. Serve with crackers or pretzel crisps.