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cranberry jalapeno dip spread over cream cheese on a platter with crackers

Cranberry Jalapeño Dip

Fresh cranberries, jalapeño, green onion and cilantro chopped and chilled, then spooned over cream cheese. A sweet and spicy no-cook Christmas dip.
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Prep Time 15 minutes
Chilling 4 hours
Total Time 4 hours 15 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 12 oz fresh cranberries 340 g, 1 bag
  • 1-2 jalapeños seeded
  • 3 green onions sliced
  • 1/4 cup fresh cilantro
  • 1/2-3/4 cup sugar 100 to 150 g, to taste
  • 1 tbsp lime juice
  • 1 pinch salt
  • 16 oz cream cheese 450 g, softened
  • crackers to serve

Method
 

  1. Pulse the cranberries, jalapeño, green onions and cilantro in a food processor 10 to 15 times until finely chopped.
  2. Stir in the sugar, lime juice and salt. Taste and add more sugar if needed.
  3. Cover and chill at least 4 hours or overnight.
  4. Beat the cream cheese until smooth and spread on a serving plate about 1/2 inch thick.
  5. Drain the cranberry mixture well in a sieve, spoon over the cream cheese and serve with crackers.

Notes

  • Wear gloves when cutting jalapeños.
  • The cranberry topping keeps 2 days in the fridge. Add it to the cream cheese just before serving.
  • Do not leave out for more than 2 hours.