Cranberry Jalapeño Dip

This Cranberry Jalapeño Dip layers cream cheese with a sweet-tart cranberry topping, fresh jalapeños and cilantro. Ready in 5 minutes.

Prep Time1

Cook Time4

Total Time5

Course: Appetizer

Cuisine: American

Keyword: 5-Ingredient Recipes, Appetizers, Cold Dip, Cranberry, Cream Cheese, Dip, Easy, Jalapeño, Leftover Cranberry Sauce, No Bake Appetizer, Quick, Simple

Servings:

Calories: 75kcal

Author: Eva Filer

Equipment

Food Processor
Hand Mixer

Ingredients

2 8- ounce blocks cream cheese room temperature
2 jalapenos seeded and roughly chopped
½ cup cilantro loosely packed
1 tablespoon granulated sugar
orange juice and zest optional
1 cup cranberry sauce I use leftovers

Instructions

Spread softened cream cheese on a serving plate or shallow bowl; you can beat it in a bowl with a hand mixer to make it easier to spread.
In the base of a food processor, add jalapeños, cilantro, sugar, orange zest and 1 tablespoon orange juice, if using. Pulse until fine and transfer to a small bowl.
Add the cranberry sauce to the bowl and mix well to combine. An optional step is to strain the cranberry mixture before spreading it over the cream cheese.

Notes

Soften the Cream Cheese: Room-temperature cream cheese spreads more easily. For a smoother, whipped texture, beat it with a hand mixer.
Taste Before Adjusting: Cranberry sauce varies in sweetness, so taste the mixture before cutting back the sugar or adding the orange juice and zest.
Spread Evenly: A layer about ½ inch thick works well. You can go thinner or thicker, but keep in mind a thinner layer leaves less cranberry for coverage.
Strain Excess Liquid:Strain the cranberry mixture before spreading it if it looks watery, so extra liquid does not pool on the cream cheese.
Refrigerator: Store leftover dip in an airtight container in the refrigerator for up to 3 days. Keep it chilled, but allow it sit out of the fridge to soften before serving.
Freezer: The texture of the dip may change in the freezer, so freeze the cranberry mixture separately in an airtight container for up to 3 months. Use it as needed with freshly softened cream cheese.

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