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Cranberry Jalapeño Cream Cheese Dip

Cranberry jalapeño cream cheese dip pairs a cool, creamy base with a finely chopped, sweet-tart cranberry topping and a little heat. Chill the topping for at least 2 hours so the flavors meld, then spoon it over softened cream cheese.
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Prep Time 10 minutes
chilling 2 hours
Total Time 2 hours 10 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 136
Ingredients Equipment Method Notes

Ingredients
  

Cranberry topping
  • 1 bag (12 oz) cranberries fresh
  • 1 jalapeño seeded and roughly chopped
  • 0.5 cup sugar granulated
  • 2 green onions roughly chopped
  • 0.25 cup cilantro fresh leaves, loosely packed
  • 2 tbsp lime juice
  • 0.25 tsp salt kosher
Dip
  • 1 block (8 oz) cream cheese softened

Equipment

  • 1 food processor

Method
 

Make the cranberry topping
  1. Add the cranberries, jalapeño, sugar, green onions, cilantro, lime juice, and salt to a food processor and pulse until finely chopped but not puréed.
  2. Transfer the mixture to a covered container and refrigerate for at least 2 hours, stirring once so the sugar dissolves and the flavors meld.
Assemble the dip
  1. Spread the softened cream cheese in an even layer on a serving plate.
  2. Spoon the cranberry mixture over the cream cheese with a slotted spoon, leaving excess liquid behind, and serve.

Notes

For the cleanest presentation, drain the topping well with a slotted spoon before spooning it over the cream cheese. Refrigerate covered for up to 3 days; freezing is not recommended. For a dairy-free version, use dairy-free cream cheese.