Cranberry-Jalapeno Cream Cheese Dip
10 servings
servings5 hours 15 minutes
total timeIngredients
12 ounces fresh cranberries
4-5 green onions (chopped)
1/4 cup chopped fresh cilantro
1 jalapeno pepper (seeded and finely diced)
1 cup sugar (more or less to taste)
1/2 teaspoon ground cumin
2 tablespoons fresh lemon or lime juice
1/4 teaspoon salt
2 (8-ounces each) packages cream cheese, light or regular, softened
Crackers (for serving)
Directions
Pulse the cranberries in a food processor or blender until coarsely chopped. Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered container and refrigerate for 4 hours (or up to overnight) so the flavors have time to meld and develop.
When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture.
Refrigerate for up to an hour before serving. Serve with crackers.
Nutrition
Serving Size
-
Calories
251 kcal
Total Fat
16 g
Saturated Fat
9 g
Unsaturated Fat
-
Trans Fat
-
Cholesterol
50 mg
Sodium
205 mg
Total Carbohydrate
27 g
Dietary Fiber
2 g
Total Sugars
23 g
Protein
3 g
10 servings
servings5 hours 15 minutes
total time