How to Make Cranberry Jalapeño Cream Cheese Dip | Jalapeno Appetizer Recipe

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

jalapeños

🥗Healthier: banana peppers

💰Cheaper: bell peppers

Banana peppers add mild heat without the cost of fresh jalapeños

Start by using a food processor or blender to pulse 1 pound of fresh cranberries until chopped, being careful not to make a smoothie.

Add 2 diced jalapeños, 1/4 cup chopped cilantro, and 4 to 5 chopped green onions or chives to the chopped cranberries.

Remove the white veins and seeds from the jalapeños if you want less heat.

Add 2 tablespoons of fresh lime juice and 1/4 teaspoon of kosher salt to the mixture.

Finally, add 1 cup of granulated sugar and fold the ingredients together with a spoon until well mixed.

Cover the mixture and refrigerate for a minimum of 4 hours or overnight to allow the sugar to macerate the ingredients.

After resting, drain the excess liquid using a fine mesh strainer over a bowl, stirring and squeezing to get as much liquid out as possible.

Spread 16 ounces of cream cheese over a plate or platter, then add the cranberry mixture on top, spreading it evenly.

Top the dip with candied jalapeños for decoration and to inform guests about the heat level.

Optionally, funnel the excess liquid into a glass bottle to use as a simple syrup for cocktails.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens