Jalapeno Cranberry Dip

This jalapeño cranberry dip is a 20-minute appetizer and a gorgeous deep red color, perfect for the holiday season! Tart cranberries are paired with an unexpected kick of heat and married with rich cream cheese for a satisfying, bright first course.

Anyone else “here for the appetizers” around the holidays? I would take heavy apps over a traditional main meal the majority of the time, especially when the apps are as good as this jalapeño cranberry dip.

It has all flavors and textures covered: a rich and creamy base layer with a tart, juicy cranberry relish. It’s spiced with a kick from the peppers, while cilantro and lime bring freshness and something interesting.

This was inspired by something I had at a holiday potluck when I still worked in an office. I wanted to make a version that was quick, simple and slightly less sweet than the original version.

Ingredients

• fresh cranberries (I used Ocean Spray)
• jalapeño (one small or half a large)
• lime
• cilantro
• brown sugar
• salt
• cream cheese
• crackers (for serving)

The food processor makes this recipe extra fast because you don’t need to pre-chop the jalapeño or cilantro. Everything goes right in and it’s pulsed until uniform (see photo on the right).

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Spread the softened cream cheese on a plate or serving platter (doesn’t have to be fancy because you can’t see it). Then, spoon the strained cranberry relish evenly over the top and smooth it out.

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Serve with your favorite seedy crackers. I found these to be the perfect pairing. They were thick and sturdy enough not to crack when pushed through the cream cheese and had crunch without nearly breaking a tooth.

Whether you need something for a work potluck or are hosting a sit-down dinner, this will definitely be a crowd-pleaser!

You might also like:

• Everything Bagel Deviled Eggs
• Dirty Chai Spiced Pecans
• Gochujang Snack Mix

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