Cranberry Jalapeno Dip
A vibrant and flavorful dip combining sweet cranberries and spicy jalapenos, perfect for parties and gatherings.
Ingredients
For the dip
- 1.5 cups fresh whole cranberries
- 1 medium jalapeño (stem, seeds, and membranes removed) Adjust spice level as preferred
- 2 stalks chopped green onions
- 0.5 cups granulated sugar Adjust sugar to taste
- 1 tablespoon fresh lime juice
- 0.25 teaspoons salt Adjust salt to taste
- 8 ounces softened cream cheese Use plant-based alternative for vegan version
- 0.25 cups sour cream Use plant-based alternative for vegan version
Instructions
Preparation
- In a blender or food processor, add the cranberries, jalapeño, green onions, sugar, lime juice, and salt. Pulse a few times, leaving the mixture chunky but not fully blended.
- Spoon the cranberry mixture into a fine mesh strainer and strain the liquid well, reserving some liquid for later.
- In a medium-sized bowl, add the softened cream cheese and sour cream. Mix using an electric hand mixer until smooth and creamy.
- Add the cranberry mixture to the cream cheese mixture and stir until combined. Add a splash of the reserved juice for color and extra liquid if you want a creamier dip.
- Cover and refrigerate the dip for at least 1 hour or until ready to serve.
Serving
- Serve the dip chilled with an assortment of crackers or sliced veggies.
- Consider adding toasted baguette slices or tortilla chips for extra crunch.
Storing
- Store any leftover dip in an airtight container in the refrigerator for up to 3 days.
- If the dip thickens while stored, stir in a little extra sour cream or reserved juice to return it to a smooth consistency.
Notes
Adjust spice level by adding more or fewer jalapeños. For added sweetness, mix in chopped pecans or walnuts. Make it a day ahead to improve flavor. For variations, try adding crumbled feta cheese or cilantro before serving.