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Cranberry Jalapeño Cream Cheese Dip

Cranberry jalapeño cream cheese dip pairs tart, coarsely chopped cranberries with sweet sugar, fresh lime, and a little heat. Chill the topping for at least 4 hours, then spoon it over softened cream cheese and serve with sturdy crackers.
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Prep Time 15 minutes
Chilling 4 hours
Total Time 4 hours 15 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry topping
  • 1 bag (12 oz) fresh cranberries
  • 0.5 cup granulated sugar
  • 1 jalapeño seeded and finely minced
  • 2 green onions thinly sliced
  • 0.25 cup fresh cilantro chopped
  • 2 tbsp fresh lime juice
  • 0.25 tsp kosher salt
For serving
  • 2 blocks (8 oz) cream cheese softened
  • 1 box (8 oz) sturdy crackers

Equipment

  • 1 food processor
  • 1 fine-mesh strainer
  • 1 serving platter

Method
 

Make the cranberry topping
  1. Pulse the fresh cranberries in a food processor until coarsely chopped, stopping before they become a puree.
  2. Transfer the cranberries to a medium bowl and stir in the granulated sugar, seeded and finely minced jalapeño, thinly sliced green onions, chopped fresh cilantro, fresh lime juice, and kosher salt.
  3. Cover the cranberry mixture and refrigerate for at least 4 hours or overnight.
Assemble and serve
  1. Drain the cranberry mixture in a fine-mesh strainer, discarding the excess liquid.
  2. Spread the softened cream cheese on a serving platter and spoon the cranberry mixture evenly over it.
  3. Arrange the sturdy crackers around the dip.

Notes

Drain the cranberry mixture thoroughly so the topping does not make the dip watery. Refrigerate the topping separately for up to 3 days or the assembled dip for up to 2 days; freezing is not recommended because cream cheese can become grainy. For a gluten-free option, serve with sturdy gluten-free crackers.