Creamy Cranberry Jalapeño Dip
Ingredients
Cranberry Jalapeño Relish
-
6
ounces
fresh cranberries
-
2
pieces
green onions
-
1
small
jalapeño
-
⅓
cup
granulated sugar
-
2 to 4
tablespoons
fresh cilantro
-
1
tablespoon
fresh lime juice
-
a pinch
salt
Cream Cheese Mixture
-
16
ounces
cream cheese, softened
-
¼
cup
sour cream
-
1
tablespoon
heavy cream
-
additional
fresh cranberries for garnish (optional)
Instructions
- Pulse fresh cranberries in a food processor until coarsely chopped.
- Coarsely chop green onions and add to the food processor.
- Prepare jalapeño by removing seeds if desired, then coarsely chop and add to the mixture.
- Add sugar, cilantro, lime juice, and salt to the food processor and pulse until finely chopped.
- Refrigerate the relish for 2 to 4 hours to develop flavors.
- Whip the softened cream cheese until light and creamy, then mix in sour cream and heavy cream until well combined.
- Drain excess liquid from the refrigerated relish and mix ⅔ cup of it into the whipped cream cheese until just combined.
- Transfer the dip to a serving bowl and top with additional relish and cranberries if desired.
Nutrition Facts (estimated)
Servings
16 to 20 servings
Calories
85
Total fat
5g
Total carbohydrates
7g
Total protein
2g
Sodium
104mg
Cholesterol
18mg
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