Description
This vibrant dip combines the tartness of fresh cranberries with the heat of jalapeños, all layered over smooth cream cheese. It’s an irresistible appetizer that’s both festive and flavorful.
Ingredients
Units
Scale
- Cranberry Mixture:
- 12 ounces fresh or frozen cranberries (about 1 1/2 cups)
- 2 jalapeño peppers, seeded and finely chopped
- 2 green onions, chopped
- 1/4 cup fresh cilantro leaves
- 1/4 cup granulated sugar
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt
- Cream Cheese Layer:
- 16 ounces cream cheese, softened
- 1/4 cup sour cream
- 1 tablespoon heavy cream
Instructions
- Prepare the Cranberry Mixture:
- In a food processor, combine the cranberries, jalapeños, green onions, and cilantro. Pulse until finely chopped but not pureed.
- Transfer the mixture to a bowl and stir in the sugar, lime juice, and salt until well combined.
- Cover and refrigerate for at least 2 hours to allow the flavors to meld. After chilling, strain the mixture to remove excess liquid to prevent the dip from becoming watery.
- Prepare the Cream Cheese Layer:
- In a large bowl, beat the softened cream cheese, sour cream, and heavy cream on medium speed until smooth and fluffy, about 3-4 minutes.
- Spread the cream cheese mixture evenly onto a serving dish or platter.
- Assemble the Dip:
- Spoon the strained cranberry-jalapeño mixture over the cream cheese layer, spreading it evenly.
- Cover and refrigerate until ready to serve.
Notes
- Serving Suggestions: This dip pairs wonderfully with crackers, toasted baguette slices, or pita chips.
- Adjusting Heat Levels: For a milder dip, reduce the amount of jalapeño or remove all seeds and membranes. For more heat, consider adding serrano peppers or leaving some jalapeño seeds.
- Make-Ahead Tips: The cranberry mixture can be prepared up to two days in advance and stored in the refrigerator. Assemble the dip just before serving for optimal texture.