Ingredients
- Cranberry Sauce:
- 12 ounces fresh or frozen cranberries
- 3/4 cup pomegranate juice
- 2/3 cup granulated sugar
- 1/2 teaspoon salt
- Cream Cheese Base:
- 16 ounces cream cheese, softened
- 1/4 cup chopped scallions
- 3–4 tablespoons chopped pickled jalapeños
- 2 teaspoons lemon zest
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For Serving:
- Crackers, crostini, or vegetable sticks
- Optional garnish: extra chopped scallions
Instructions
- In a saucepan, combine cranberries, pomegranate juice, sugar, and salt. Bring to a boil, then reduce to simmer for 8–10 minutes until thickened. Set aside to cool slightly.
- In a bowl, mix cream cheese, scallions, jalapeños, lemon zest, garlic powder, salt, and pepper until smooth and creamy.
- Spoon cream cheese mixture into a serving dish and smooth the top.
- Pour cooled cranberry sauce over the cream cheese base.
- Garnish with additional scallions and serve with crackers or vegetables.
Notes
- Adjust jalapeños to preferred heat level.
- Try orange zest instead of lemon for a sweeter citrus note.
- Top with chopped pecans for added crunch.
- Serve warm by baking at 350°F for 10 minutes if desired.
- Assemble up to 2 days ahead or prep components separately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-Cook / Simmer
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 ounces
- Calories: 130
- Sugar: 9g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
