Cranberry Cream Cheese Dip
Sweet, tangy, spicy, and creamy! This dip is perfect during the fall and winter when cranberries are abundant!
Servings 20 servings
- 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
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.
Calories: 116kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 132mg | Potassium: 54mg | Sugar: 9g | Vitamin A: 365IU | Vitamin C: 4.3mg | Calcium: 26mg | Iron: 0.2mg