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Cranberry Jalapeño Cream Cheese Dip

Cranberry jalapeño cream cheese dip pairs a creamy base with a tangy, coarsely chopped cranberry topping. Chill the topping for at least 2 hours, drain it well, then spread it over softened cream cheese.
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Prep Time 15 minutes
chilling 2 hours
Total Time 2 hours 15 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 178
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry topping
  • 12 oz cranberries fresh
  • 0.5 cup granulated sugar
  • 1 jalapeño stemmed and seeded
  • 3 green onions trimmed
  • 0.5 cup cilantro leaves fresh, packed
  • 2 tbsp lime juice fresh
  • 0.25 tsp kosher salt
For the cream cheese base
  • 2 block (8 oz) cream cheese softened

Equipment

  • 1 food processor
  • 1 fine-mesh strainer
  • 1 serving plate or shallow dish

Method
 

Make the cranberry topping
  1. Pulse the cranberries, sugar, jalapeño, green onions, cilantro, lime juice, and salt in a food processor until coarsely chopped, scraping down the bowl as needed; do not puree.
  2. Transfer the mixture to a covered container.
  3. Refrigerate the covered container for at least 2 hours.
Assemble the dip
  1. Spoon the cranberry mixture into a fine-mesh strainer.
  2. Let it drain for 5 minutes.
  3. Spread the cream cheese in an even layer on a serving plate or shallow dish.
  4. Spoon the drained cranberry topping over the cream cheese.
  5. Serve.

Notes

For the best texture, drain the topping well before adding it to the cream cheese. Refrigerate leftovers in a covered container for up to 3 days; freezing is not recommended because the cream cheese can become grainy. For a dairy-free option, use a dairy-free cream cheese alternative.