Umami Recipes
Umami Recipes

Rochelle’s recipe book

Holiday Cranberry Jalapeño Dip

32 servings

servings

20 minutes

active time

20 minutes

total time

Ingredients

12 oz fresh, uncooked cranberries

1/4 cup green onion

1-2 fresh jalapeño peppers

2 Tbsp. cilantro (optional)

3/4 to 1 Cup sugar (according to taste)

1 Tbsp. lemon juce

1/8 tsp. salt

16 oz. cream cheese (whipped)

Directions

Use food chopper to chop cranberries.

Chop green onion, jalapeño peppers and cilantro.

In a medium-sized bowl, add chopped cranberries, green onion, cilantro and jalapeños.

Add sugar, lemon juice and salt on top of cranberry mixture and stir gently until blended.

Cover with plastic wrap and place in refrigerator overnight.

Take cranberry mixture out of the refrigerator and stir all ingredients together. Strain out all liquid using a collander with small holes. (Pro Tip: Save the liquid for a cocktail simple syrup - it's delicious!)

Whip softened cream cheese with hand mixer until smooth (about 2 minutes) and spread cream cheese over bottom of a pie plate or 9x9 dish.

Pour cranberry mixture atop cream cheese and keep in refrigerator until ready to serve.

Use a spoon to spread over Ritz crackers and enjoy!!

32 servings

servings

20 minutes

active time

20 minutes

total time
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