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Whipped Cream Cheese Cranberry Jalapeño Dip

Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 12 oz (3 cups) fresh whole cranberries, rinsed and dried
  • 4 stalks green onions (scallions), coarsely chopped
  • 1/3 cup fresh cilantro leaves (or flat-leaf parsley)
  • 1 large jalapeño pepper, seeded and roughly chopped
  • 3/4 cup granulated sugar
  • 2 tbsp freshly squeezed lime juice
  • 1/4 tsp fine sea salt
  • 16 oz (2 blocks) full-fat cream cheese, softened to room temperature
  • 1/4 cup sour cream or Greek yogurt

Method
 

  1. Add fresh cranberries, green onions, cilantro, seeded jalapeño, sugar, lime juice, and salt to a food processor. Pulse 10–12 times until finely chopped (do not purée).
  2. Transfer cranberry salsa to a bowl, cover, and refrigerate for at least 1 hour so flavors meld.
  3. Beat softened cream cheese and sour cream with a hand mixer for 2 minutes until fluffy, then spread into a shallow serving dish.
  4. Use a slotted spoon to drain excess juice from the cranberry relish, spoon generously over the whipped cream cheese, and serve with buttery crackers!

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