Cranberry Jalapeno Dip
Tart cranberries, spicy jalapenos, and warm spices combine in this Cranberry Jalapeno Dip. A unique blend of tart, sweet, and spicy, this dip is perfect for holiday parties.
Servings: 10 people
Calories: 2248kcal
Ingredients
- 12 ounce bag fresh cranberries
- 2 small jalapenos seeds and white membranes removed
- 1/4 cup fresh mint leaves
- 1 large lime
- 1 medium naval orange
- 1/2 - 3/4 cup white granulated sugar to your taste preference
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cardamom or another ¼ teaspoon of cinnamon if you don’t have on hand.
- 16 ounces cream cheese softened to room temperature
- 2 Tablespoons milk or cream
- Crackers slices of toasted baguette, Triscuits, etc. for serving
Instructions
- Rinse off the cranberries and add them to a food processor with a blade attachment.
- Rinse jalapenos then slice in half lengthwise and remove the seeds and white membranes and discard. Add the jalapenos to the food processor.
- Coarsely chop ¼ cup of packed mint leaves. Add them to the food processor.
- Slice the lime in half and squeeze all the juice from both halves into the mixture. Discard the rest.
- Slice the orange into fourths and add the entire orange, peel included to the processor.
- Add ½ cup of sugar (to start), salt, cinnamon and cardamom (if using).
- Place the lid on the food processor and pulse the mixture 2 seconds at a time until the mixture is on the small/chunky side. Your goal is not to puree it. See photos for detail*
- Taste and add an additional ¼ cup of sugar if you feel it is still too tart.
- In a mixing bowl add the blocks of softened cream cheese. Using a stand or hand mixer, ideally with a whisk attachment, whisk the cream cheese on medium high until soft and creamy.
- Add the milk to the cream cheese and continue to whisk on medium high until the cream cheese becomes airy and soft. (By doing this we are adding air to the cream cheese making is fluffier and soft.)
- Add the cream cheese to a serving plate and spread out evenly keeping an elevated “lip” around the edges to contain the juices.
- Using a slotted spoon, drain the juice from the cranberry mixture and then spoon it into the center of the cream cheese evenly distributing it, leaving an inch or two of visible cheese on the outside.
- Take some of the juice with a spoon and drizzle it over the outside edges of the cream cheese.
- Garnish with freshly chopped mint leaves, jalapeno slices and sugared (or plain) extra cranberries.
- Cover and store in the refrigerator until ready to serve, or up to 4-5 days.
Video
Nutrition
Calories: 2248kcal | Carbohydrates: 194g | Protein: 33g | Fat: 158g | Saturated Fat: 92g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 41g | Cholesterol: 462mg | Sodium: 2031mg | Potassium: 1365mg | Fiber: 19g | Sugar: 147g | Vitamin A: 7454IU | Vitamin C: 174mg | Calcium: 618mg | Iron: 3mg