Description
A vibrant and tangy Cranberry Jalapeno Dip combining fresh cranberries, spicy jalapenos, and aromatic spices, balanced with creamy whipped cream cheese. Perfect for holiday parties or any festive gathering, this dip offers a delightful blend of sweet, spicy, and creamy flavors served best with crackers or toasted baguette slices.
Ingredients
Scale
Main Ingredients
- 12 ounce bag fresh cranberries
- 2 small jalapenos (seeds and white membranes removed)
- 1/4 cup fresh mint leaves
- 1 large lime
- 1 medium naval orange
- 1/2 – 3/4 cup white granulated sugar (to your taste preference)
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cardamom (or an additional 1/4 teaspoon cinnamon as substitute)
- 16 ounces cream cheese (softened to room temperature)
- 2 Tablespoons milk or cream
For Serving
- Crackers (slices of toasted baguette, Triscuits, or similar)
Instructions
- Prepare Cranberry Mixture: Rinse the fresh cranberries thoroughly and place them into a food processor equipped with a blade attachment.
- Prepare Jalapenos: Rinse jalapenos, slice them in half lengthwise, and remove seeds and white membranes to reduce heat. Add jalapenos to the food processor with cranberries.
- Add Mint: Coarsely chop 1/4 cup of packed fresh mint leaves and add them to the food processor.
- Juice Lime: Slice the lime in half, squeeze all the juice from both halves into the processor mixture, then discard the remaining lime halves.
- Add Orange: Slice the orange into quarters and add the whole orange slices, peel included, into the processor.
- Season: Add 1/2 cup sugar (start with this amount), 1/4 teaspoon salt, 1/4 teaspoon cinnamon, and 1/4 teaspoon cardamom (if using) to the mixture.
- Pulse Process: Secure the lid on the food processor and pulse in 2-second intervals until the mixture reaches a chunky but not pureed consistency.
- Taste and Adjust: Taste the mixture and add up to an additional 1/4 cup sugar if the flavor is too tart, mixing gently.
- Whip Cream Cheese: In a mixing bowl, whip softened cream cheese on medium-high speed using a stand or hand mixer with a whisk attachment until soft and creamy.
- Add Milk: Add 2 tablespoons of milk or cream to the cream cheese and continue whisking on medium-high speed until the mixture becomes airy and fluffy.
- Prepare Serving Base: Spread the whipped cream cheese evenly on a serving plate, creating a raised edge around the perimeter to contain the liquid from the cranberry mixture.
- Assemble Dip: Using a slotted spoon, drain excess juice from the cranberry mixture and spoon the chunky cranberry jalapeno mixture into the center of the cream cheese layer, leaving an inch or two of cream cheese visible on the edges.
- Garnish Juice: Take some of the reserved cranberry juice and drizzle it over the exposed cream cheese edges for added flavor and appearance.
- Final Garnish: Garnish the dip with additional freshly chopped mint leaves, thin jalapeno slices, and sugared or plain extra cranberries.
- Chill and Serve: Cover the dip and refrigerate until ready to serve. The dip can be stored in the refrigerator for up to 4-5 days.
Notes
- Adjust sugar quantity based on personal tartness preference.
- Removing jalapeno seeds and membranes reduces heat but retains flavor; keep some seeds if more spice is desired.
- You can substitute cardamom with extra cinnamon if unavailable.
- Use softened cream cheese for easier whipping and better texture.
- This dip pairs excellently with a variety of crackers or toasted bread slices.
- Keep refrigerated and consume within 4-5 days for best freshness.
- For a vegan version, substitute cream cheese and milk with plant-based alternatives.
