Cranberry Cream Cheese Dip

Sweet, tangy, spicy, and creamy! This dip is perfect during the fall and winter when cranberries are abundant!

Course Appetizer

Cuisine American

Prep Time 10

Chill 4

Total Time 4 10

Servings servings

Calories 116kcal

Author Karly Campbell

Ingredients

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
2 tablespoons lemon juice
1/2 teaspoon cumin
1/2 teaspoon salt
16 ounces cream cheese room temperature

Instructions

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 at least 4 hours to allow the flavors to combine. You can refrigerate for longer, if needed, though the cranberries will release more juice the longer they sit.
Spread the cream cheese on a serving plate or pie plate in an even layer. Top with the cranberry mixture.
Serve with crackers and tortilla chips for spreading and dipping.

Notes

You'll want to use fresh cranberries for the best results, though frozen and thawed cranberries will also work. Frozen cranberries will release more liquid and your salsa will have a lot more juice.

It may feel silly to finely chop the jalapeno before adding it to the food processor, but we don't like to bite into big chunks of pepper. If you don't mind the risk, just give it a rough chop.

Skip the cilantro or use parsley instead if you're allergic or just don't like cilantro.

You can add more jalapeno or sugar to taste, keeping in mind that the salsa will get a bit spicier as it all sits in the fridge and the flavors mingle.

Nutrition