Cranberry Cream Cheese Dip
Cranberry cream cheese dip combines creamy and sweet flavors with a hint of tartness, making it a perfect appetizer for gatherings or holiday meals.
Ingredients
- 8 ounces cranberries (230 grams, see note 1)
- 2 green onions (cut into smaller pieces)
- 1 fresh jalapeno (seeds removed, see note 2)
- ½ cup fresh cilantro (see note 3)
- 2 teaspoons fresh lemon juice
- salt (a pinch)
- ⅓ cup sugar (see note 4)
- 16 ounces cream cheese (450 grams softened, see note 5)
Instructions
- To a food processor, add cranberries, green onions, jalapeno, cilantro, lemon juice and salt. Pulse until the ingredients are finely chopped. Stir in sugar.
- Transfer the mixture to a strainer sitting over a bowl. Let it sit for about 5-10 minutes.
- Meanwhile: Clean the processor, then process/whip the cream cheese until smooth and creamy. If it doesn’t come together, add about a tablespoon of milk to help the process. Add more if needed.
- Now, help the cranberry mixture release some of its juices and press down with a spoon or spatula. Set aside.
- Spread whipped cream cheese onto a deep plate and top with the cranberry mixture.
- Optional: Top this with finely chopped cilantro, green onion and jalapeno.
- Serve with crackers of your choice, mini toasts or crostini.
Notes
- This is about 1.5 cups. I don’t recommend substituting fresh cranberries with frozen ones.
- Instead of jalapenos, you can use Anaheim or Poblano peppers. You might need to adjust the quantity to your liking. I used 1 only but you can add more if you like the heat.
- This herb adds so much flavor to this dip so you can be generous.
- Sugar balances off the tartness of fresh cranberries. ⅓ cup is just the right amount. You can try with ¼ cup only and add a little more, if you feel like it is needed.
- Spreadable Philadelphia works great.
- Make ahead: I find this dip (especially the cranberry topping) best shortly after being made. It is so fresh and flavorful. I also made it ahead and chilled it in the fridge overnight. It was nice but I felt like it lost its freshness. The freshness that came from all the fresh ingredients. If you are OK with that, then go ahead and make it in advance. As for the whipped cream cheese: You can make it the night before without any issues and keep it refrigerated in an airtight container.
Nutrition
Calories: 327 kcal (16%), Carbohydrates: 20 g (7%), Protein: 5 g (10%), Fat: 26 g (40%), Saturated Fat: 15 g (94%), Polyunsaturated Fat: 1 g, Monounsaturated Fat: 7 g, Cholesterol: 76 mg (25%), Sodium: 240 mg (10%), Potassium: 156 mg (4%), Fiber: 2 g (8%), Sugar: 16 g (18%), Vitamin A: 1193 IU (24%), Vitamin C: 10 mg (12%), Calcium: 81 mg (8%), Iron: 0.3 mg (2%)
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