Cranberry Jalapeno Dip

Sweet, spicy, and tart - this dip has it all and it's the absolute best!

You'll have to excuse these pictures, but they were taken in Christmas 2019 when my family was in Florida in a small airbnb (which we thought was supposed to sleep 11 - which was a stretch - it was so small. We thought the kitchen would have all the tools we would need, but it was really sparse (also a stretch in the description). I wanted to use a food processor and have a chunky salsa, but ended up having to puree it in a blender. Regardless of the method and how I had to adapt, this salsa was absolutely the best. I loved it so much. The family did too. You get sweet and tart from the cranberries, heat from the jalapenos, and cream cheese to offset the heat just a little and add a bit of savory to the whole thing. We used pretzel crisps because they are our favorite dippers!

What you need:

• 12 oz. fresh cranberries
• 3/4 cup granulated sugar or more depending on how tart you want it
  
• 1 jalapeno, seeded and diced
  
• 1/2 cup cilantro, diced
• 4 green onions, diced (plus some for garnish)
  
• 2 Tbsp. lime juice
• Pinch of salt
• 2 blocks (8 oz. each) cream cheese or whipped cream cheese
  

Directions:

1. Place ingredients except cream cheese into a food processor (or blender). Pulse until desired consistency is reached.
2. Chill in refrigerator to help flavors get to know each other.
3. Serve over top of cream cheese that has been softened with more chopped green onions on top if desired with crackers or pretzel crisps.
   

Recipe from The Girl Who Ate Everything

Cranberry appetizers are so much fun and if you don't like spiciness, this Christmas Cranberry Dip is fantastic. One of my favorite cranberry foods is Kroger's Cranberry Celebration Salad and Oh Sugar High has a copycat for it.

Cranberry Jalapeno Dip

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Author: Sarah Ellis/Fantastical Sharing of Recipes

Ingredients

• 12 oz. fresh cranberries
• 3/4 cup granulated sugar or more depending on how tart you want it
• 1 jalapeno, seeded and diced
• 1/2 cup cilantro, diced
• 4 green onions, diced (plus some for garnish)
• 2 Tbsp. lime juice
• Pinch of salt
• 2 blocks (8 oz. each) cream cheese or whipped cream cheese

Instructions

1. Place ingredients except cream cheese into a food processor (or blender). Pulse until desired consistency is reached.
2. Chill in refrigerator to help flavors get to know each other.
3. Serve over top of cream cheese that has been softened with more chopped green onions on top if desired with crackers or pretzel crisps.

Notes:

Recipe from The Girl Who Ate Everything

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