Ingredients
Scale
- 12 oz fresh cranberries, rinsed and picked over
- 4 green onions, trimmed and roughly chopped
- 2 fresh jalapeño peppers, seeded and quartered
- 1/2 cup fresh cilantro leaves
- 1 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon salt
- 16 oz cream cheese, softened to room temperature
- Assorted crackers or artisan bread, for serving
Instructions
- In a food processor, combine the fresh cranberries, green onions, jalapeño peppers, and cilantro. Pulse repeatedly until the ingredients are coarsely chopped. Be careful not to over-process into a puree; you want a chunky salsa texture.
- Transfer the chopped cranberry mixture to a medium mixing bowl. Add the sugar, lemon juice, and salt. Stir thoroughly until the sugar begins to dissolve and is well distributed.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. This resting period allows the cranberries to macerate, the sugar to fully dissolve, and the flavors to meld together.
- Before serving, place the softened cream cheese in a mixing bowl. Use a hand mixer to whip the cream cheese on medium speed for about 2 minutes until it is light, airy, and smooth.
- Spread the whipped cream cheese into an even layer across the bottom of a serving dish, pie plate, or shallow bowl.
- Remove the cranberry mixture from the refrigerator. Give it a quick stir. Using a slotted spoon to leave behind excess liquid, spoon the cranberry salsa evenly over the layer of cream cheese.
- Serve immediately alongside sturdy crackers, pita chips, or toasted baguette slices.
Notes
If you prefer a spicier kick, leave the seeds in one of the jalapeños. Make sure to drain the excess liquid from the cranberry mixture before topping the cream cheese to keep the dip neat. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (without crackers)
- Calories: 185
- Sugar: 18g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg