Cranberry Jalapeno Cream Cheese Dip

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12 oz fresh, uncooked cranberries
1/4 cup green onion
1-2 fresh jalapeño peppers
2 Tbsp. cilantro (optional)
3/4 to 1 Cup sugar (according to taste)
1 Tbsp. lemon juce
1/8 tsp. salt
16 oz. cream cheese (whipped)


Use a hand chopper to chop the cranberries. (It is best not to chop them with a food processor, as the cranberries become too liquid).
Chop the green onion, jalapeño peppers and coriander.
In a medium bowl, add chopped cranberries, green onion, coriander and jalapeños.
Add sugar, lemon juice and salt to the cranberry mixture and stir gently until mixed.
Cover with cling film and place in the refrigerator overnight.
Remove the cranberry mixture from the refrigerator and mix all the ingredients together. Strain all liquid with a sieve with small holes.
Stir the softened cream cheese until smooth with the hand mixer (approx. 2 minutes) and spread cream cheese on the bottom of a pâté dish or 9×9 form.
Pour cranberry mixture over the cream cheese and keep in the fridge until serving.
Spoon over the Ritz crackers and enjoy!

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