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Jalapeno Cranberry Cream Cheese Dip Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 51 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 10 servings
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This Jalapeno Cranberry Cream Cheese Dip is a vibrant and zesty holiday appetizer that combines fresh cranberries, spicy jalapeños, and creamy whipped cream cheese. The dip offers a perfect balance of sweet, tart, spicy, and creamy flavors, making it ideal for festive gatherings or casual snacking. Served with crackers or toasted baguette slices, this no-cook, easy-to-prepare dip brings a colorful and flavorful twist to any party spread.

Ingredients

Scale

Cranberry Mixture

  • 12 ounces fresh cranberries (1 bag)
  • 2 green onions (both green and white parts)
  • 2 jalapeños (seeds and membranes removed)
  • 1/4 cup fresh mint leaves (packed)
  • 1 large lime (juiced, about 3-4 tablespoons)
  • 3/4 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cardamom (optional; can replace with cinnamon)

Cream Cheese Base

  • 16 ounces cream cheese (softened, 2 blocks)

For Serving

  • Crackers, pita chips, pretzels, or toasted baguette slices

Instructions

  1. Soften Cream Cheese: Set out 2 blocks of cream cheese to soften at room temperature so it becomes easy to whip.
  2. Prepare Cranberry Mixture: Add fresh cranberries to a food processor. Roughly chop green onions, including white and green parts, and add to the processor.
  3. Prep Jalapeños: Slice jalapeños lengthwise, remove seeds and membranes to reduce heat, roughly chop, and add to the food processor.
  4. Add Fresh Herbs: Roughly chop fresh mint leaves, packing to 1/4 cup, then add to the cranberries. Cilantro can be used as a flavorful alternative.
  5. Add Lime Juice: Juice a large lime and pour the juice into the food processor.
  6. Season: Add granulated sugar, kosher salt, cinnamon, and optional cardamom to the mixture for balanced sweetness and spice.
  7. Pulse Mixture: Pulse using 1-2 second bursts until ingredients are finely chopped but still chunky like a salsa. Scrape sides occasionally, avoiding pureeing.
  8. Optional Marinating: Cover and refrigerate the cranberry mixture for 4 hours up to 2 days to marry flavors if desired.
  9. Whip Cream Cheese: Beat softened cream cheese in a large bowl or stand mixer with a whisk attachment until smooth and creamy, scraping down sides as needed.
  10. Strain Juice: Strain the cranberry mixture over a bowl to collect excess juice. Add 2 tablespoons of this juice to the cream cheese and beat until incorporated and creamy.
  11. Assemble the Dip: Spread whipped cream cheese on a plate or shallow bowl, create a well in the center, mix strained juice back into cranberries, and spoon over the cream cheese.
  12. Serve: Present the dip with crackers, pita chips, pretzels, or toasted baguette slices. Toast baguette slices at 450°F for 5-7 minutes, flipping halfway for crispness.
  13. Storage: Store leftover dip in a covered container in the fridge. If too juicy, strain before storing or serving again.

Notes

  • The cardamom is optional and subtle; if you prefer, increase cinnamon instead.
  • Cilantro can be substituted for mint for a different herbal note.
  • Marinating the cranberry mixture enhances flavor but is not mandatory.
  • Toast baguette slices for best texture when serving.
  • If the dip is very juicy, strain the cranberry mixture before storing or serving.

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Find it online: https://easybakekitchen.com/jalapeno-cranberry-cream-cheese-dip-recipe/