Cranberry Jalapeño Dip

Steps

1. 1Make the Cranberry Mixture
2. 2Chop cilantro and green onions
3. 3Roughly chop ¼ cup cilantro and ½ cup green onions (about 6 green onions or 1 bunch).
4. 4Mince jalapenons
5. 5Mince 1-2 jalapeño peppers. Keep seeds if you want more heat, or remove them for milder dip.
6. 6Juice lime
7. 7Juice 1 lime to get about 2 tablespoons of fresh lime juice.
8. 8Blitz
9. 9Add 12 ounces cranberries (fresh or frozen), chopped cilantro, chopped green onions, minced jalapeño pepper, 2 tablespoons lime juice, ⅓ cup white sugar, and 1 pinch of salt to bowl of food processor fitted with medium blade.
10. 10Pulse 8-10 times until ingredients are chopped to medium, relish-like consistency. Don't over-process—you want texture, not smooth puree.
11. 11Season
12. 12Taste and adjust seasoning if needed. Add more sugar for sweetness, more jalapeño for heat, or squeeze more lime for brightness.
13. 13Assemble the Dip
14. 14Spread cream cheese
15. 15Spread 8 ounces softened cream cheese in even layer on serving plate or 9-inch pie dish.
16. 16Add dip
17. 17Top cream cheese layer with cranberry-jalapeño mixture, spreading it evenly over top.
18. 18Chill
19. 19Refrigerate for up to 1 hour before serving to let flavors meld. Remove from refrigerator 20-30 minutes before serving for best flavor and texture.
20. 20Serve
21. 21Arrange crackers around dip and serve at room temperature.