Cranberry Jalapeño Cream Cheese Dip (Small Batch)
A bright and tangy dip with creamy layers of cream cheese and a zesty cranberry topping that's perfect for small gatherings.
Servings: 4 servings
Calories: 150kcal
Ingredients
Cranberry Topping
- 1 cup Fresh or frozen cranberries Do not thaw all the way, just enough to chop.
- 1 small Jalapeño Seeded for mild heat or leave some seeds for more spicy.
- 1-2 tablespoons Green onion Thinly sliced.
- 1 tablespoon Fresh lime juice Brightens the cranberries and balances the richness.
- 1-2 tablespoons Honey or sugar To taste; start with less and adjust after tasting.
- pinch Salt A pinch in the topping.
Cream Cheese Layer
- 4 ounces Cream cheese Softened, prefer full fat for the creamiest texture.
- 1 tablespoon Sour cream or Greek yogurt Softens the cream cheese.
- pinch Salt Tiny pinch.
- tiny pinch Ground cumin Optional for warmth.
Instructions
Make the cranberry topping
- Finely chop the cranberries and add jalapeño, green onion, lime juice, honey or sugar, and a pinch of salt. Stir and taste; adjust flavors as needed.
- For a softer topping, cook the chopped cranberries in a skillet with honey or sugar and 1 tablespoon water over medium heat for 3 to 5 minutes until they start to break down.
Blend the cream cheese layer
- In a small bowl, beat softened cream cheese with sour cream or Greek yogurt and a tiny pinch of salt until smooth.
Assemble and chill
- Spread the cream cheese mixture into a shallow bowl or small plate and layer the cranberry mixture on top. Refrigerate for at least 20 minutes.
Serve
- Serve with sturdy crackers, pita chips, or vegetables. Optionally drizzle with honey or a pinch of flaky salt.
Notes
Make-ahead: Prepare the cranberry topping up to 24 hours in advance. Store covered in the fridge. Double the recipe for larger gatherings.