Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup cranberry sauce (whole berry or jellied), roughly chopped if using whole berry
- 2 jalapeños, seeded and finely minced
- 1/4 cup green onions, thinly sliced
- 1/4 cup chopped pecans or walnuts (optional)
- Salt and pepper to taste
- Crackers, baguette slices, or vegetable sticks for serving
Instructions
- Preheat oven to 350°F (175°C). In a medium bowl, beat together the softened cream cheese, sour cream, and mayonnaise until smooth and creamy.
- Gently fold in the cranberry sauce, minced jalapeños, and green onions. Stir until well combined.
- Season with salt and pepper to taste. Transfer the mixture to a small baking dish or oven-safe skillet.
- Bake for 20-25 minutes, or until the dip is heated through and bubbly around the edges. If desired, sprinkle with chopped pecans or walnuts during the last 5 minutes of baking.
- Remove from the oven and let cool slightly before serving. Serve warm with crackers, baguette slices, or vegetable sticks.
Notes
For a milder dip, remove the seeds and membranes from the jalapeños before mincing. You can also adjust the amount of jalapeños to your preference. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving. If you prefer a sweeter dip, add a tablespoon of honey or maple syrup. You can also make this dip ahead of time and bake it just before serving.
Nutrition
- Serving Size: 1/8 of dip
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg