The tart taste of fresh cranberries goes so well with the smooth, sweet taste of cream cheese. Add jalapenos for some heat and this dip won’t last long!
16oz.cream cheese - 2 packages, softened to room temperature
crackers, bread, pretzels or veggies for serving
Instructions
Add 12oz fresh cranberries, ¼ cup cilantro, and 1 jalapeño pepper (ribs and seeds removed) to a food processor. Pulse just a few times until everything is chopped small.
Add to a medium bowl ½ cup chopped scallions (green onions), 1 cup white sugar, 2 Tbsp lemon juice, and ½ tsp salt. Gently mix everything together.
Now cover the cranberry mixture with plastic wrap and place in the fridge for 2-12 hours. The longer it sits, the sweeter the cranberries will taste (they will still be slightly tart). Once the cranberry mixture has chilled in the fridge, stir it, then pour through a strainer to remove any excess liquid. Drain as much as you can.
Add 16 oz. cream cheese (warmed to room temp) to a medium bowl and blend until smooth and creamy using a hand mixer.
Use a spatula to spread the whipped cream cheese into a single layer in a medium serving bowl.
Spread the chopped cranberries over top and smooth it evenly. Placed covered in plastic wrap in the fridge until you’re ready to serve. Scoop onto crackers, pretzels, toasted bread, or veggies.
Recipe Notes:
The longer you leave the cranberry mixture marinating in the fridge, the better it will taste. I prefer to leave it to soak overnight for best results. During this time, the cranberry pieces will absorb the sugar helping to create a less tart taste.
There will be a lot of excess liquid that's released from the cranberries and it's important to strain this before adding to the cream cheese.
Use the pulse setting on the food processor for about 20 seconds. The cranberries should be chopped small (about the size of pomegranate seeds) but not blended any further.