Ingredients
- 12 oz cranberries (about 2 1/2 cups), thawed if frozen
- 2 jalapeños, seeded and quartered (plus extra slices for garnish)
- 1 green onion, roughly chopped
- 2 tbsp fresh cilantro, chopped
- 1 cup granulated sugar
- Juice and zest of 1 lime
- 16 oz cream cheese, softened
- 1/4 cup sour cream
- Pinch of kosher salt
- 1/2 cup toasted pecans, chopped (optional)
- Crackers or sliced vegetables, for serving
Instructions
- Add cranberries, jalapeños, green onion, and cilantro to a food processor and pulse until coarsely chopped.
- Add sugar, lime juice, and lime zest, then pulse briefly until combined but still chunky.
- Transfer mixture to a bowl, cover, and refrigerate for at least 1 hour or overnight to develop flavor.
- In a separate bowl, beat cream cheese, sour cream, and salt until smooth and creamy.
- Spread the cream cheese mixture evenly onto a serving plate or shallow dish.
- Drain excess liquid from the cranberry mixture, then stir in pecans if using.
- Spoon cranberry mixture over the cream cheese layer evenly.
- Garnish with sliced jalapeños and serve chilled with crackers or vegetables.
Notes
- Adjust jalapeños for desired spice level by keeping or removing seeds.
- Drain excess liquid from cranberries to prevent a watery dip.
- Make components ahead of time and assemble just before serving for best texture.
- Pecans are optional but add a pleasant crunch.
- Best served chilled and fresh.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer / Dip
- Method: No-cook / Food processor
- Cuisine: American / Holiday
- Diet: Vegetarian
Nutrition
- Serving Size: About 1/10 recipe
- Calories: 230
- Sugar: 14g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
