Cranberry-Jalapeno-Cream Cheese Dip

Ready in 45 minutes

The silky, cool cream cheese offsets the gentle spice of the dip perfectly and compliments the play on sugar and spice.


12 ounces fresh cranberries
4-5 green onions
1/4 cup chopped fresh cilantro
1 Jalapeno peppers; seeded and finely diced
1 cup sugar; more or less to taste
1/2 tsp cumin
2 T. fresh lemon juice; (approx 1 large lemon)
1/8 tsp salt
2 8- ounce packages cream cheese
crackers for serving

Original recipe makes 10 Servings



1. Pulse the cranberries in a food processor or blender until coarsely chopped (or you can chop by hand). Add the green onions, cilantro, jalapeƱo, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped.

2. Transfer the mixture to a covered bowl or tupperware and refrigerate for 4 hours (or overnight) so the flavors have time to develop and the cranberries loose a little bit of their tartness.

3. When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie plate. Top with the cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese.

4. Refrigerate for up to an hour before serving. Serve with crackers or tortilla chips.

Verified by MrsAmy86
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Calories Per Serving: 72 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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