Umami Recipes
Umami Recipes

Cranberry-Jalapeno Cream Cheese Dip

10 servings


5 hours 15 minutes

total time


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)


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.


Serving Size



251 kcal

Total Fat

16 g

Saturated Fat

9 g

Unsaturated Fat


Trans Fat



50 mg


205 mg

Total Carbohydrate

27 g

Dietary Fiber

2 g

Total Sugars

23 g


3 g

10 servings


5 hours 15 minutes

total time
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