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Ingredients
Scale
- 12 ounces fresh cranberries
- 1 jalapeno, cut in half and deseeded
- 4 green onions (whites and light green parts)
- ⅓ cup granulated sugar
- 1 tablespoon lemon juice
- ½ teaspoon salt
- 8 ounces cream cheese, softened
- 2 tablespoons sour cream (optional but recommended)
Instructions
- Combine cranberries, jalapeno, green onions, lemon juice, sugar, and salt in a food processor and pulse until finely chopped.
- Strain the mixture through a fine mesh sieve and reserve the juice.
- Whip softened cream cheese and optional sour cream in a mixing bowl until fluffy.
- Fold in reserved cranberry mixture gradually, adjusting consistency with reserved juice.
- Transfer dip to serving dish and top with remaining cranberry jalapeno mixture. Garnish if desired and serve.
Notes
Adjust sweetness or spice to your preference before serving.
Ensure cream cheese is fully softened for easy mixing.
Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Mixing and Straining
- Cuisine: American
Nutrition
- Calories: 80
- Sugar: 4
- Sodium: 75
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 1
- Protein: 2
- Cholesterol: 15