Cranberry Jalapeño Cream Cheese Dip Recipe

Ingredients

Dip Mixture

• 12 ounce bag fresh cranberries
• 1/2 cup granulated sugar
• 1/2 lemon, juice of
• 3 scallions, chopped green and white parts
• 1 jalapeno (seeds, membranes, and stem removed)
• 1/4 cup cilantro leaves
• 3/4 tsp cumin
• Pinch of salt

Cream Cheese Base

• 2 blocks (8 ounces each) cream cheese, softened

Serving

• Wheat crackers for serving

Instructions

1. In a food processor, pulse the fresh cranberries until coarsely chopped. Add the sugar, lemon juice, jalapeño, scallions, cilantro, cumin, and salt. Blend thoroughly, scraping down the sides occasionally, until the mixture is finely chopped and well combined.
2. Place the softened cream cheese blocks on a serving plate. Use a spatula to mash and spread the cream cheese into an even layer approximately 1/4 inch thick.
3. Use a slotted spoon, sieve, or cheesecloth to drain most of the excess juices from the cranberry mixture (reserve juices for cocktails if desired). Evenly spoon the cranberry mixture over the cream cheese layer. For a festive garnish, add a whole cranberry and a few cilantro leaves in the center.

Notes

• For a spicier dip, substitute the jalapeño with one habanero pepper, removing the seeds to reduce heat intensity.
• If you prefer a sweeter dip, adjust the sugar quantity to taste.
• Excess cranberry juice can be saved and used in cocktails or other recipes.
• Let the dip chill in the refrigerator for 30 minutes before serving to meld flavors (optional).