Creamy Cranberry Jalapeño Dip
Add festive flair to your holiday table with Creamy Cranberry Jalapeño Dip—tangy, spicy, and creamy perfection for every gathering!
Ingredients
- 12 ounces fresh cranberries
- 1/4 cup green onion, roughly chopped
- 2 large jalapeño peppers, seeded and roughly chopped
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh orange juice
- 1/2 teaspoon orange zest
- 1/2 cup granulated sugar
- 1/4 teaspoon kosher salt
- 2 packages (8 ounces each) cream cheese, 8 ounces each cream cheese, softened
- 1/4 cup sour cream
- Cranberries, chopped, for garnish
- Cilantro, chopped, for garnish
- Jalapenos, chopped, for garnish
Instructions
- In a food processor, pulse the cranberries, green onion, jalapeños, and cilantro until coarsely chopped, ensuring you do not over-process.
- Transfer to a medium bowl and stir in the orange juice, orange zest, granulated sugar, and kosher salt until well combined.
- Cover and refrigerate for at least 1 hour or overnight.
- In a separate medium bowl, use a hand mixer to beat the cream cheese until light and fluffy. Mix in the sour cream until smooth.
- Using a slotted spoon, add the chilled cranberry mixture to the cream cheese mixture, stirring gently until combined.
- Garnish with chopped cranberries, jalapenos, and cilantro. Serve with crackers, tortilla chips, or toasted baguette slices.