Description
Cranberry Jalapeño Cream Cheese Dip is a flavorful appetizer that combines the tartness of fresh cranberries with the heat of jalapeño, all served on a creamy base of softened cream cheese.
Ingredients
Scale
- 340 grams fresh cranberries
- 100 grams granulated sugar, adjust to taste
- Juice of 1/2 lemon
- 3 scallions, chopped (green and white parts)
- 1 jalapeño, seeded and membranes removed, chopped
- 15 grams fresh cilantro leaves
- 0.5 to 0.75 teaspoons ground cumin, to taste
- Pinch of salt
- 454 grams cream cheese, softened
- Wheat crackers, for serving
Instructions
- Add cranberries to a food processor and pulse until coarsely chopped. Add sugar, lemon juice, jalapeño, scallions, cilantro, cumin, and salt. Blend, scraping down the sides as needed, until finely chopped.
- Use a slotted spoon, sieve, or cheesecloth to strain excess juices from the cranberry mixture. Reserve the liquid for potential use in beverages.
- Place softened cream cheese on a serving platter. Use a spatula to spread evenly into a layer approximately 0.5 centimetres thick.
- Spoon the drained cranberry-jalapeño mixture evenly over the cream cheese layer. Garnish with a whole cranberry and additional cilantro leaves if desired.
- Offer immediately with wheat crackers.
Notes
- Adjust the amount of sugar based on the tartness of the cranberries.
- For a milder dip, use less jalapeño.
- This dip can be prepared in advance; just assemble just before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 7g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg