Creamy Cranberry Jalapeno Dip

Name: Creamy Cranberry Jalapeno Dip
Prep time: 10 min
Total time: 10 min
Yield: 12
Cuisine: American
Ingredients: 12 oz Cranberry (12 ounces fresh cranberries); 2 cup Jalapeño (2 jalapenos (minced, about ¼ cup)); 4 cup Scallion (4 green onions (sliced thin, about ¼ cup)); ¼ cup Cilantro (¼ cup cilantro (chopped small)); ½ cup Granulated Sugar (½ cup sugar (add up to ¼ cup more sugar for additional sweetness)); 0.13 tsp Kosher Salt (⅛ teaspoon kosher salt); 16 oz Cream Cheese (16 ounces cream cheese); 2 tbsp Lime Juice (2-3 tablespoons fresh lime juice (about 1 large lime) — up to 3)

Creamy Cranberry Jalapeno Dip - Appetizer (American)

10 minAmerican

Servings12

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1Pour the cranberries into a food processor or food chopper. Pulse once or twice to give them a rough chop. The goal is to rough chop the cranberries but not puree them.
2Mix together the chopped cranberries with the jalapenos, scallions, cilantro, sugar, lime juice, and salt. Once thoroughly mixed refrigerate for at least one hour. Overnight is preferred.
3When it is time to serve, remove the cranberry mixture from the refrigerator and pour it through a fine mesh strainer (I use this one.) Allow the liquid to drain from the cranberry mixture. SAVE THE LIQUID in a bowl underneath the strainer.
4While the mixture is being strained, whip the cream cheese until it is smooth. Add the strained cranberry mixture and about 2 tablespoons of the reserved liquid. Stir to combine. Add additional liquid, a teaspoon at a time, only as needed until the desired consistency has been achieved. Serve with crackers or pretzel crisps.