Description
A creamy, tangy-sweet Cranberry-Jalapeño Cream Cheese Dip with just the right kick. A quick stovetop cranberry-jalapeño relish is spooned over whipped cream cheese for a festive, make-ahead holiday appetizer everyone loves.
Ingredients
12 ounces fresh cranberries, rinsed
2/3 cup granulated sugar (adjust to taste)
2 medium jalapeños, seeded and finely minced
2 tablespoons fresh lime juice
1 teaspoon orange zest (optional but lovely)
1/2 teaspoon fine sea salt
1/4 cup chopped fresh cilantro
2 green onions, thinly sliced
16 ounces cream cheese, softened
1/2 cup sour cream
1 tablespoon honey (optional, for extra gloss)
Freshly ground black pepper, to taste
To serve: sturdy crackers, pita chips, pretzel crisps, or crostini
Instructions
1. In a medium saucepan over medium heat, combine cranberries, sugar, jalapeños, lime juice, orange zest (if using), and salt. Cook 7–10 minutes, stirring, until most cranberries burst and the mixture thickens glossy. Remove from heat; cool 10 minutes.
2. Fold in cilantro and green onions. Taste and add a pinch more sugar or lime if you want it sweeter or brighter. Let cool to room temperature (the relish will thicken as it cools).
3. In a medium bowl, beat softened cream cheese, sour cream, and honey (if using) until smooth, fluffy, and spreadable. Season with a pinch of black pepper.
4. Spread the whipped cream cheese mixture onto a serving plate or shallow bowl. Spoon the cooled cranberry-jalapeño relish evenly over the top.
5. Refrigerate 30–60 minutes to marry flavors, or serve right away if you like it softly set.
6. Garnish with extra cilantro or green onion. Serve with crackers, pita chips, pretzel crisps, or crostini.
Notes
For a no-cook version, pulse fresh cranberries with sugar and lime until finely chopped; fold in jalapeños, cilantro, and green onion.
Make-ahead: prep relish up to 3 days in advance; assemble the dip the day you serve.
Heat control: keep jalapeño seeds for extra spice or add a pinch of cayenne.