Cranberry Cream Cheese Dip

Ugh. I’m back. With my fat pants on.

Christmas, man. It’s just so delicious, isn’t it? I’ve eaten about 23 Reese’s trees at this point.

But, the holidays aren’t over yet! We’ve got New Year’s Eve to think about. Personally, I think this Cranberry Cream Cheese Dip is just begging to be made.

I don’t super love cranberries, but this dip is amazing. It’s sweet and tart with a nice little bite from the jalapeno. You’ll love how bright and fresh it tastes, but the cream cheese really just brings it all together.

But, that’s enough about food. Let’s talk presents! What did Santa bring to you?

Cranberry Cream Cheese Dip


12 ounces fresh cranberries
5 green onions, chopped
1/4 cup chopped cilantro
1 jalapeno pepper, seeded and finely diced
3/4 cup sugar (more or less, to taste)
1/2 teaspoon cumin
2 tablespoons lemon juice
1/2 teaspoon salt
2 8-ounce packages cream cheese, room temperature


Place the cranberries in the bowl of your food processor or blender. Pulse to give them a rough chop. Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice, and salt. Pulse until well combined and finely chopped, but not pureed. Refrigerate for 4 hours (longer if desired, up 24 hours).
Spread the cream cheese on a serving plate or pie plate in an even layer. Top with the cranberry mixture.
Serve with crackers or tortilla chips.

Recipe from Mel's Kitchen Cafe

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