Cranberry Jalapeño Cream Cheese Dip
A sweet and spicy dip perfect for parties or a cozy night in. The tart cranberries and spicy jalapeños are perfectly balanced by creamy cream cheese and a touch of sweetness.
Equipment
- Medium saucepan
- Large bowl
- Whisk or electric mixer
Ingredients
Main Ingredients
- 8 ounces Cream cheese softened
- 12 ounces Fresh or frozen cranberries
- 1/4 cup Jalapeño pepper seeded and minced (adjust to your spice preference)
- 1/4 cup Mayonnaise
- 2 tablespoons Brown sugar
- 1 tablespoon Lime juice
- 1 teaspoon Orange zest
- 1/4 teaspoon Salt
- 1/4 teaspoon Black pepper
- Optional Chopped pecans or walnuts for garnish
Instructions
Instructions
- Combine cranberries and jalapeño: In a medium saucepan, combine the cranberries and jalapeño pepper. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture begins to thicken, about 10-15 minutes.
- Remove from heat and let cool slightly.
- Beat cream cheese: In a large bowl, beat the softened cream cheese until smooth using a whisk or electric mixer.
- Add remaining ingredients: Stir in the mayonnaise, brown sugar, lime juice, orange zest, salt, and pepper.
- Combine cranberry mixture: Gently fold the cooled cranberry and jalapeño mixture into the cream cheese mixture until well combined.
- Chill: Cover the dip and refrigerate for at least 30 minutes to allow the flavors to meld. This also helps the dip firm up for easier serving.
- Garnish and serve: Garnish with chopped pecans or walnuts, if desired. Serve with crackers, tortilla chips, or vegetables.
Notes
For a less spicy dip, remove more of the jalapeño seeds and membranes. You can also adjust the amount of brown sugar to your preference. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.