Cranberry Jalapeño Dip

I’ve never been a huge cranberry person, but this dip is SO good! The perfect snack food for thanksgiving.

32 servings

20 min prep time (24 hours for longer lasting)

Ingredients:

12 oz Uncooked Cranberries

2 Fresh Jalapeño Peppers

1/4 Cup Green Onion

2 Tbsp Fresh Cilantro (optional)

1/4 Cup Sugar

1/8 Tsp Salt

1 Tbsp Lemon Juice

16 oz Cream Cheese

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1. Use a hand food chopper to finely chop the cranberries. (Avoid using a food processor—it makes them too mushy and watery.) Transfer the chopped cranberries to a medium bowl.

2. Finely chop the jalapeños, green onion, and cilantro, then add them to the bowl with the cranberries.

3. Add the sugar, salt, and lemon juice. Stir until everything is evenly coated.

4. To prevent the dip from becoming watery, cover the mixture and refrigerate it overnight.

5. The next day, remove the cranberry mixture from the fridge and strain out any accumulated liquid.

6. Soften the cream cheese by microwaving it for 30–40 seconds. Use a hand mixer to whip it until it is smooth and easy to spread.

7. Spread the whipped cream cheese evenly across a 9-inch glass pie dish. Spoon the cranberry mixture evenly over the top.

8. Refrigerate until ready to serve. Enjoy with crackers!

Enjoy! - Jess