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Cranberry Jalapeno Cream Cheese Dip

Cranberry jalapeno cream cheese dip layers a cool, creamy base with a tart-sweet cranberry topping and a little heat. Serve it with crackers for an easy make-ahead appetizer.
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Prep Time 20 minutes
Chilling and softening 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry topping
  • 1 bag (12 oz) cranberries fresh
  • 1 jalapeno seeded and finely chopped
  • 2 green onions thinly sliced
  • 0.25 cup cilantro chopped fresh
  • 0.5 cup granulated sugar
  • 2 tbsp lime juice fresh
  • 0.25 tsp kosher salt
For the cream cheese base
  • 2 blocks (8 oz) cream cheese softened
For serving
  • 1 box (13 oz) crackers

Equipment

  • 1 food processor
  • 1 serving platter

Method
 

Make the cranberry topping
  1. Pulse the cranberries in a food processor until coarsely chopped, stopping before they become a puree.
  2. Transfer the cranberries to a bowl.
  3. Stir in the jalapeno, green onions, cilantro, sugar, lime juice, and salt until combined.
  4. Cover and refrigerate for at least 2 hours.
  5. Drain the cranberry mixture in a fine-mesh strainer for 5 minutes.
Prepare the cream cheese
  1. Let the cream cheese stand at room temperature for 30 to 45 minutes, until soft enough to spread.
  2. Spread the cream cheese in an even layer on a serving platter.
Assemble and serve
  1. Spoon the drained cranberry mixture over the cream cheese.
  2. Serve with the crackers.

Notes

For a less watery topping, drain the cranberry mixture thoroughly before assembling. Refrigerate leftovers in a covered container for up to 3 days; freezing is not recommended because the cream cheese can become grainy. Serve with gluten-free crackers for a gluten-free option.