Cranberry-Jalapeno Cream Cheese Dip
Ingredients
The dip mixture
-
12
ounces
fresh cranberries
-
4-5
pieces
green onions, chopped
-
¼
cup
chopped fresh cilantro
-
1
piece
jalapeno pepper, seeded and finely diced
-
1
cup
sugar
-
½
teaspoon
ground cumin
-
2
tablespoons
fresh lemon or lime juice
-
¼
teaspoon
salt
The base
-
2
packages
cream cheese, light or regular, softened (8 ounces each)
For serving
-
as needed
pieces
crackers
Instructions
- Pulse the cranberries in a food processor or blender until coarsely chopped.
- Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice, and salt, then pulse until well combined and finely chopped.
- Transfer the mixture to a covered container and refrigerate for 4 hours or up to overnight.
- When ready to serve, spread the cream cheese in an even layer on a serving plate or pie dish.
- Top with the cranberry-jalapeno mixture and refrigerate for up to an hour before serving.
- Serve with crackers.
Nutrition Facts (estimated)
Servings
10
Calories
251
Total fat
16g
Total carbohydrates
27g
Total protein
3g
Sodium
205mg
Cholesterol
50mg
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