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Cranberry Jalapeño Cream Cheese Dip

Cranberry jalapeño cream cheese dip pairs a cool, softened cream cheese base with a chilled cranberry topping that’s finely chopped but not puréed. Drain the topping well before spooning it over the cream cheese, then serve with crackers.
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Prep Time 10 minutes
Chilling and softening 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry topping
  • 1 bag (12 oz) fresh cranberries rinsed and picked over
  • 1 jalapeño medium, stemmed, seeded, and roughly chopped
  • 3 green onions roughly chopped
  • 0.25 cup fresh cilantro leaves
  • 0.5 cup granulated sugar
  • 2 tbsp fresh lime juice
  • 0.25 tsp kosher salt
For the dip
  • 1 block (8 oz) cream cheese softened
For the crackers
  • 1 box (8 oz) crackers

Equipment

  • 1 food processor

Method
 

Make the cranberry topping
  1. Pulse the cranberries in a food processor until coarsely chopped.
  2. Add the jalapeño, green onions, cilantro, sugar, lime juice, and salt.
  3. Pulse until finely chopped but not puréed.
  4. Cover and refrigerate for at least 4 hours or overnight.
Assemble the dip
  1. About 30 minutes before serving, set the cream cheese on a serving plate and let it stand at room temperature until spreadable.
  2. Drain the cranberry mixture in a fine-mesh strainer for 10 minutes.
  3. Spoon the cranberry mixture over the cream cheese.
Serve
  1. Serve the dip with the crackers.

Notes

Drain the topping well to keep the cream cheese from becoming watery. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the cream cheese can turn grainy. For a gluten-free option, serve with gluten-free crackers.