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A serving dish of creamy cranberry jalapeno dip, garnished with cilantro and fresh cranberries
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Cranberry Jalapeno Dip

Make cranberry jalapeno dip with fresh cranberries and a smooth cream-cheese base. Learn how to balance heat and tartness and drain excess liquid.
Course Appetizers
Cuisine American
Keyword cranberry jalapeno dip
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings
Calories 220kcal
Author C. Sophie

Equipment

  • Food processor
  • Hand mixer
  • Fine-mesh strainer

Ingredients

Cranberry Mixture

  • 12 oz fresh cranberries
  • 1/2 cup granulated sugar
  • 2 green onions finely chopped
  • 2 tablespoons cilantro
  • 1 jalapeño pepper seeded and finely chopped

Cheese Base

  • 8 oz softened cream cheese
  • 2 tablespoons lime juice
  • 1/4 teaspoon fine sea salt

Instructions

  • In a food processor, pulse the cranberries, sugar, green onions, cilantro, and jalapeño until coarsely chopped, about 12-15 pulses.
  • Transfer the mixture to a bowl and let it sit at room temperature for at least 30 minutes to allow the flavors to meld.
  • Strain the liquid from the cranberry mixture using a fine-mesh strainer.
  • In a separate bowl, whip the cream cheese with a hand mixer until smooth, about 1-2 minutes.
  • Add the lime juice and sea salt to the whipped cream cheese and mix until combined.
  • Transfer the cream cheese mixture to a serving dish and top with the strained cranberry mixture.
  • Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
  • Serve chilled, garnished with additional cilantro if desired.

Notes

Nutritional information:
  • Calories: 220
  • Protein: 3g
  • Carbohydrates: 20g
  • Fat: 14g
  • Saturated fat: 9g
  • Cholesterol: 30mg
  • Sodium: 100mg
  • Potassium: 0mg
  • Fiber: 2g
  • Sugar: 16g
Tip: Let the preparation cool completely before sealing containers to limit condensation and preserve texture.