Cranberry Jalapeno Cream Cheese Dip
A delightful fusion of sweet, tart, and spicy flavors, this vibrant dip features cream cheese and a tangy cranberry topping, making it perfect for gatherings year-round.
Servings: 8 servings
Calories: 150kcal
Ingredients
For the Cranberry Topping
- 12 ounces fresh cranberries (or frozen) Fresh cranberries give a tartness; use frozen if unavailable.
- 3/4 cup pomegranate juice Enhances flavor and adds rich color.
- 2/3 cup granulated sugar Adjust according to taste.
For the Cream Cheese Base
- 16 ounces cream cheese, softened Provides a creamy base.
- 1/4 cup chopped scallions Adds freshness.
- 3-4 tablespoons pickled jalapenos, chopped Adjust based on spice preference.
- 2 teaspoons lemon zest Zest of about 1 lemon.
- 1/2 teaspoon garlic powder For flavor enhancement.
- to taste Salt and black pepper
For Serving
- Crackers Consider gluten-free options.
Instructions
Preparation
- In a small saucepan over medium heat, combine the cranberries, pomegranate juice, sugar, and 1/2 teaspoon of salt. Stir well and bring to a boil.
- Once boiling, reduce the heat and let it simmer for 8–10 minutes, stirring occasionally, until the mixture has thickened.
- In a medium mixing bowl, add the softened cream cheese, chopped scallions, 3 tablespoons of chopped jalapenos, lemon zest, garlic powder, 1/2 teaspoon of salt, and a sprinkle of black pepper. Mix until well combined and creamy.
- Taste the cream cheese mixture and adjust by adding more jalapenos, salt, or pepper as needed.
- Once the cranberry sauce has thickened, remove it from heat and allow it to cool slightly.
- Spoon the cream cheese mixture into a serving bowl. Pour the cooled cranberry topping over the cream cheese.
- Garnish with additional scallions if desired. Serve at room temperature with crackers.
Notes
For smoother dip, blend the cream cheese mixture until fluffy. Prepare a few hours in advance to let flavors meld. Store leftovers in an airtight container for up to 3 days.