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Cranberry Jalapeno Cream Cheese Dip

Cranberry jalapeno cream cheese dip layers a creamy base with a chilled, sweet-tart cranberry topping and a little jalapeno heat. Drain the topping well before spooning it over the softened cream cheese for a neat, colorful appetizer.
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Prep Time 15 minutes
chilling 2 hours
Total Time 2 hours 15 minutes
Servings: 16 servings
Course: Appetizer
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry topping
  • 1 bag (12 oz) cranberries fresh
  • 0.5 cup sugar granulated
  • 1 jalapeño medium, seeded and finely chopped
  • 2 green onions thinly sliced
  • 0.25 cup cilantro fresh, chopped
  • 1 tbsp lime juice fresh
  • 0.25 tsp kosher salt
For the cream cheese base
  • 2 block (8 oz) cream cheese softened

Equipment

  • 1 food processor
  • 1 fine-mesh strainer
  • 1 shallow serving platter

Method
 

Prepare the cranberry topping
  1. Pulse the cranberries and sugar in a food processor until coarsely chopped, stopping before they become a puree.
  2. Transfer the cranberry mixture to a bowl.
  3. Stir in the jalapeño, green onions, cilantro, lime juice, and salt.
  4. Cover and refrigerate for at least 2 hours.
  5. Drain the topping in a fine-mesh strainer, stirring once or twice, until excess liquid has drained.
Assemble the dip
  1. Spread the softened cream cheese in an even layer on a shallow serving platter.
  2. Spoon the cranberry topping over the cream cheese.

Notes

For the best texture, drain the cranberry topping thoroughly before spooning it over the cream cheese. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended. Dairy-free cream cheese can be used as a dairy-free swap.