Cranberry Jalapeño Dip (Printer-Friendly Version)
# What You'll Need:
→ For the Cranberry Mixture
01 -
12 ounces fresh or frozen cranberries (about 1 1/2 cups)
02 -
2 jalapeño peppers, seeded and finely chopped
03 -
2 green onions, chopped
04 -
1/4 cup fresh cilantro leaves
05 -
1/4 cup granulated sugar
06 -
1 tablespoon fresh lime juice
07 -
1/2 teaspoon salt
→ For the Cream Cheese Layer
08 -
16 ounces cream cheese, softened
09 -
1/4 cup sour cream
10 -
1 tablespoon heavy cream
# Let's Cook!:
01 -
In a food processor, combine the cranberries, jalapeños, green onions, and cilantro. Pulse until finely chopped but not pureed. Transfer the mixture to a bowl and stir in the sugar, lime juice, and salt until well combined. Cover and refrigerate for at least 2 hours to allow the flavors to meld. After chilling, strain the mixture to remove excess liquid to prevent the dip from becoming watery.
02 -
In a large bowl, beat the softened cream cheese, sour cream, and heavy cream on medium speed until smooth and fluffy, about 3-4 minutes. Spread the cream cheese mixture evenly onto a serving dish or platter.
03 -
Spoon the strained cranberry-jalapeño mixture over the cream cheese layer, spreading it evenly. Cover and refrigerate until ready to serve.
# Cook's Notes:
01 -
Serving Suggestions: This dip pairs wonderfully with crackers, toasted baguette slices, or pita chips.
02 -
Adjusting Heat Levels: For a milder dip, reduce the amount of jalapeño or remove all seeds and membranes. For more heat, consider adding serrano peppers or leaving some jalapeño seeds.
03 -
Make-Ahead Tips: The cranberry mixture can be prepared up to two days in advance and stored in the refrigerator. Assemble the dip just before serving for optimal texture.