Holiday Cranberry Jalapeño Dip
220kcal
Ingredients
For the dip
- 12 oz fresh, uncooked cranberries
- 1/4 cup green onion
- 1-2 pieces fresh jalapeño peppers Remove seeds for less heat.
- 2 Tbsp cilantro Optional
- 3/4 to 1 Cup sugar Adjust according to taste.
- 1 Tbsp lemon juice
- 1/8 tsp salt
- 16 oz cream cheese (whipped)
Method
Preparation
- Chop the cranberries using a food chopper.
- Chop the green onion, jalapeño peppers and cilantro.
- In a medium-sized bowl, combine chopped cranberries, green onion, cilantro, and jalapeños.
- Add sugar, lemon juice, and salt to the cranberry mixture and stir gently until blended.
- Cover with plastic wrap and place in the refrigerator overnight.
- The next day, stir all ingredients together and strain out excess liquid using a colander with small holes.
- Whip the softened cream cheese with a hand mixer until smooth (about 2 minutes) and spread it over the bottom of a pie plate or 9x9 dish.
- Pour the cranberry mixture atop the cream cheese and refrigerate until ready to serve.
Serving
- Serve cold. Scoop onto crackers, crostini, or fresh vegetables.
- Let guests spoon the dip onto their plates and offer extra crackers on the side.
Nutrition
Serving1gCalories220kcalCarbohydrates30gProtein4gFat10gSaturated Fat6gSodium180mgFiber2gSugar20g
Notes
To store, cover the dish with plastic wrap or place it in an airtight container. Keep in the fridge for up to 4 days. Drain the liquid if the mixture becomes watery before serving. For best flavor, chill the cranberry mix overnight before serving.