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.
1. Pulse the cranberries in a food processor or blender until coarsely chopped (or you can chop by hand). Add the green onions, cilantro, jalapeño, 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.
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