Ingredients
Scale
- 12 oz fresh cranberries, rinsed and picked over
- 4 green onions, trimmed and chopped
- 1/4 cup fresh cilantro, washed and chopped
- 2 medium jalapeño peppers, seeded and minced
- 1 cup granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- 1/8 teaspoon salt
- 16 oz cream cheese, softened (2 blocks)
- Assorted crackers or crostini for serving
Instructions
- Place the rinsed raw cranberries in a food processor. Pulse briefly until they are coarsely chopped. Avoid over-processing; you want chunks, not a puree.
- Add the chopped green onions, fresh cilantro, minced jalapeños, granulated sugar, lemon juice, and salt to the food processor.
- Pulse the mixture a few more times until all ingredients are well combined and resemble a colorful relish.
- Transfer the cranberry mixture to a medium bowl. Cover tightly with plastic wrap and refrigerate for at least 4 hours (or overnight). This chilling time is essential for the sugar to dissolve and the spicy-sweet flavors to meld.
- When ready to serve, remove the mixture from the fridge. If there is excessive liquid pooling at the bottom, gently drain it off.
- Spread the softened cream cheese in an even layer across a serving platter, pie plate, or shallow dish.
- Spoon the chilled cranberry jalapeño salsa generously over the top of the cream cheese layer.
- Serve immediately with a spreading knife and your favorite sturdy crackers.
Notes
Make the cranberry mixture the night before to save time and enhance flavor. For a spicier kick, leave the seeds in one of the jalapeños. Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving (approx 2 tbsp dip + cheese)
- Calories: 165
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg