Description
A delightful combination of spicy and sweet flavors, these Cranberry Jalapeño Dip Tarts are perfect for any gathering.
Ingredients
Scale
- 12 mini phyllo or shortcrust tart shells
- 1 cup fresh or frozen cranberries, coarsely chopped
- 1 small jalapeño, seeded and finely diced
- 1/4 cup green onions, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/3 cup granulated sugar
- 1 tablespoon lime juice
- 1/8 teaspoon salt
- 8 ounces cream cheese, softened
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 tablespoon sliced jalapeño (optional, for garnish)
- Zest of 1 lime (optional, for garnish)
Instructions
- In a medium mixing bowl, combine cranberries, jalapeño, green onions, cilantro, granulated sugar, lime juice, and salt. Stir thoroughly to ensure even distribution. Allow the mixture to rest for 10 minutes to meld flavors.
- Place softened cream cheese into a separate bowl. Using a hand mixer or spatula, beat until smooth and creamy.
- Fold half of the cranberry mixture gently into the cream cheese until just combined. Reserve the remaining cranberry mixture for topping.
- Spoon or pipe the cranberry cream cheese filling into each tart shell, filling nearly to the rim.
- Top each tart with a spoonful of the reserved cranberry mixture.
- Finish with a sprinkle of chopped cilantro, optional sliced jalapeño, and lime zest.
- Serve immediately for crisp texture, or refrigerate up to 2 hours prior to serving.
Notes
- For extra heat, keep some seeds from the jalapeño.
- These tarts can also be made a day in advance, but are best served fresh to maintain the texture of the shells.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Mixing and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 150
- Sugar: 6g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg