Cranberry Jalapeño Dip

It’s cranberry season, and I was on the hunt for an appetizer that packed a punch of seasonal flavors. The hubby was pretty skeptical when I suggested this recipe for our first Thanksgiving as hosts.  He’s not a big fan of cranberries and did not believe they would mix well with spicy jalapeños.  One taste and he is already requesting cranberry jalapeño dip as a game-time snack!

Needless to say, our cranberry jalapeño dip was a BIG hit – there weren’t any leftovers for us to snack on when the night was over!

AaronAuthorAaronCategoryDifficultyBeginner

Yields32 Servings
Prep Time20 mins

 12 oz fresh, uncooked cranberries
 1-2 fresh jalapeño peppers
 1 cup sugar
 1 tbsp lemon juice
  tsp salt
 16 oz cream cheese (whipped)
 2 tbsp cilantro (optional)

1

Hand-chop cranberries. (This process is a bit time consuming, but is totally worth it)

2

Chop jalapeño. Remove all seeds. Remove veins as desired to manage spiciness of dip (the more veins you leave, the spicier the dip will be).

3

In a medium-sized bowl, add chopped cranberries, cilantro and jalapeños.

4

Add sugar, lemon juice and salt on top of cranberry mixture and stir gently until blended.

5

Cover with plastic wrap and place in refrigerator overnight.

6

Take cranberry mixture out of the refrigerator and stir all ingredients together. Strain out all liquid using a collander with small holes.

7

Whip softened cream cheese with hand mixer until smooth (about 2 minutes) and spread cream cheese over bottom of a pie plate or 9x9 dish. **You can save a few minutes by using whipped cream cheese.

8

Pour cranberry mixture atop cream cheese and keep in refrigerator until ready to serve.

9

Use a spoon to spread over Ritz crackers and enjoy!

Recipe originally shared by Sparrows and Lily.

Ingredients

 12 oz fresh, uncooked cranberries
 1-2 fresh jalapeño peppers
 1 cup sugar
 1 tbsp lemon juice
  tsp salt
 16 oz cream cheese (whipped)
 2 tbsp cilantro (optional)

Directions

1

Hand-chop cranberries. (This process is a bit time consuming, but is totally worth it)

2

Chop jalapeño. Remove all seeds. Remove veins as desired to manage spiciness of dip (the more veins you leave, the spicier the dip will be).

3

In a medium-sized bowl, add chopped cranberries, cilantro and jalapeños.

4

Add sugar, lemon juice and salt on top of cranberry mixture and stir gently until blended.

5

Cover with plastic wrap and place in refrigerator overnight.

6

Take cranberry mixture out of the refrigerator and stir all ingredients together. Strain out all liquid using a collander with small holes.

7

Whip softened cream cheese with hand mixer until smooth (about 2 minutes) and spread cream cheese over bottom of a pie plate or 9x9 dish. **You can save a few minutes by using whipped cream cheese.

8

Pour cranberry mixture atop cream cheese and keep in refrigerator until ready to serve.

9

Use a spoon to spread over Ritz crackers and enjoy!

Cranberry Jalapeño Dip
Tips and trivia:
  • Cranberries are also referred to as bounceberries, due to air pockets that cause them to bounce.  This can make attempts at chopping them quite comical!  We found that placing the cranberries on a cookie sheet kept the bouncing to a minimum.  It is best to not use a food processor, since it will cause the cranberries to liquefy too much.
  • The cranberry is one of three fruits native to North America; the other two are the concord grape and the blueberry.
  • Wild cranberries were probably served at the first Thanksgiving meal.

If you liked this recipe, you will absolutely love our Cranberry Brie Bites!

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