Description
Cranberry Cream Cheese Dip is a festive appetizer that combines creamy, smooth cream cheese with a sweet-tart cranberry topping, fresh cilantro, green onions, and spicy jalapeño. Ready in just 15 minutes of preparation, this colorful dip is perfect for Thanksgiving, Christmas parties, potlucks, and holiday gatherings.
Ingredients
For the Cranberry Topping
- 12 oz fresh cranberries
- 2–3 green onions
- ¼ cup fresh cilantro
- 1 small jalapeño, ribs and seeds removed for less heat
- 1 cup sugar
- 2 tablespoons fresh lemon juice
- ¼ teaspoon ground cumin
- A pinch of salt
For the Cream Cheese Base
- 2 packages (8 oz each) cream cheese, softened
- Crackers, for serving
Instructions
- Rinse the fresh cranberries and green onions. Remove the jalapeño ribs and seeds if you prefer a milder flavor.
- Place the cranberries, green onions, cilantro, and jalapeño in a food processor.
- Pulse until all the ingredients are finely chopped but not completely pureed.
- Transfer the cranberry mixture to a large bowl.
- Add the sugar, fresh lemon juice, cumin, and salt. Stir until everything is well combined.
- Cover the bowl and refrigerate for at least 4 hours to allow the flavors to develop.
- When ready to serve, spread the softened cream cheese evenly in a shallow serving dish or pie plate.
- Use a slotted spoon to transfer the chilled cranberry mixture over the cream cheese, leaving excess liquid behind.
- Serve immediately with crackers, toasted baguette slices, pretzels, or fresh vegetables.
Notes
- Serving temperature: Let the cream cheese soften slightly before spreading for a smooth, creamy base.
- Choose the right crackers: Buttery crackers, wheat crackers, and toasted baguette slices pair especially well with the sweet and tangy topping.
- Control the heat: Remove the jalapeño seeds and ribs for a milder dip, or add a little extra jalapeño for more spice.
- Prepare ahead: Make the cranberry topping up to 1–2 days ahead and refrigerate it in a covered container. Assemble the dip shortly before serving.
- Refrigeration: Store leftover dip in an airtight container in the refrigerator for up to 3–4 days, provided it has been handled safely.
- Keep it chilled: Because the dip contains cream cheese, do not leave it at room temperature for more than 2 hours, or 1 hour when temperatures exceed 90°F (32°C).
- Avoid a watery topping: Drain excess liquid with a slotted spoon before spreading the cranberry mixture over the cream cheese.
- Freezing: Freezing is not recommended for the assembled dip because cream cheese can become grainy and watery after thawing.