Holiday Cranberry Jalapeño Dip

Kyle Haas

appetizer holiday dip

Tart cranberries, spicy jalapeños, and cream cheese — the holiday appetizer guests beg for

Servings

32

Prep Time

20 min

Cooling Time

12 hr

Calories

—

Ingredients

  • 12 oz fresh, uncooked cranberries
  • ¼ cup green onion
  • 1–2 fresh jalapeño peppers
  • 2 Tbsp cilantro (optional)
  • ¾–1 cup sugar, to taste
  • 1 Tbsp lemon juice
  • ⅛ tsp salt
  • 16 oz cream cheese, whipped

Directions

  1. Chop the cranberries with a hand food chopper (a food processor liquifies them). Chop the green onion, jalapeños, and cilantro.
  2. Combine the cranberries, green onion, cilantro, and jalapeños in a medium bowl. Add the sugar, lemon juice, and salt on top and stir gently until blended.
  3. Cover with plastic wrap and refrigerate overnight.
  4. Stir the mixture, then strain off all the liquid using a fine colander.
  5. Whip the softened cream cheese until smooth, about 2 minutes, and spread over the bottom of a pie plate or 9x9 dish.
  6. Pour the cranberry mixture over the cream cheese and refrigerate until serving. Spread on crackers and enjoy.

  Chef's Tips

Chop the cranberries with a hand chopper, not a food processor — they liquify too easily. The overnight rest is what tames the tartness, so don't rush it. Serve with Ritz crackers.