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Cranberry Jalapeño Cream Cheese Dip
This cranberry jalapeño cream cheese dip is a festive holiday appetizer made with a bright, tangy cranberry relish layered over creamy cream cheese. Sweet, savory, and just a little spicy, it’s perfect for parties, potlucks, and make-ahead entertaining.
Servings: 8 servings
Calories: 34kcal
Ingredients
- 1 12-ounce bag fresh or frozen cranberries
- ⅓ cup granulated sugar
- Zest and juice of 1 orange 1 Tablespoon zest and ⅓ cup juice
- 2 jalapeños ribs and seeds removed and roughly chopped
- ⅓ cup cilantro
- 2 8-ounce packages full-fat cream cheese
Instructions
- In a blender or food processor, add the cranberries, sugar, orange zest, orange juice, jalapenos,and cilantro and pulse until finely chopped.
- Cover and place in the refrigerator for 3-4 hours (or up to overnight).
- Drain the liquid and set aside.
- Spread the softened cream cheese into a wide dish and top with the cranberry relish. Servechilled with assorted crackers for dipping.
Notes
The cranberry jalapeño relish can be made a couple of days in advance and stored in the refrigerator.
Once assembled, the dip can be covered and refrigerated for several days. Freezing the fully assembled dip isn’t recommended, as cream cheese tends to change texture when thawed.
Nutrition
Serving: 1serving | Calories: 34kcal | Carbohydrates: 9g | Protein: 0.1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.03g | Cholesterol: 0.3mg | Sodium: 64mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 8g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.1mg