Ingredients
- 12 oz fresh cranberries
- 1/2 cup granulated sugar
- 1 small bunch green onions, chopped
- 1–2 jalapeños, seeded and chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 8 oz cream cheese, softened
- Optional garnish: extra cilantro or lime zest
- Crackers, tortilla chips, or crostini for serving
Instructions
- Add cranberries, sugar, green onions, jalapeños, cilantro, lime juice, and salt to a food processor. Pulse until finely chopped but not pureed.
- Transfer the mixture to a bowl, cover, and refrigerate for at least 2 hours or overnight for best flavor.
- To serve, spread softened cream cheese on a serving plate or leave it whole. Spoon cranberry jalapeño mixture over the top.
- Let sit at room temperature for 5–10 minutes before serving. Garnish with cilantro or lime zest if desired. Serve with crackers, chips, or crostini.
Notes
- For a spicier dip, leave some jalapeño seeds or add an extra pepper.
- Use whipped cream cheese for a lighter texture.
- Add orange zest to the cranberry mixture for a holiday twist.
- Serve with a variety of dippers like pretzel thins or fresh veggies.
- Prepare the cranberry mixture up to 2 days ahead and assemble just before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 140
- Sugar: 10g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
