Looking for a great
holiday dip for your holiday party? This
is the perfect choice. Creamy and sweet
with just enough bite to give it a kick. Just enough sweetness from the cranberries.
Just enough creamy from the cream cheese. And just enough spice from the jalapeno.
Not too spicy…hardly spicy at all but
you know it’s there. The trick is to remove the seeds. I love this dip better
than any other dip I make. My guests love it too!
Cranberry Cream Cheese Jalapeno Dip
12 ounces fresh cranberries
1 jalapeno with seeds removed, minced. Use two if you want more kick.
4 green onions sliced thin, about ¼ cup
¼ cup cilantro chopped small
¾ cup sugar
⅛ teaspoon kosher salt
16 ounces cream
cheese, room temp
2-3 tablespoons freshly squeezed lime juice
Pour the cranberries into a food processor. Pulse once or twice to give the cranberries a rough chop. Do not puree them. Just a rough chop.
Take the cream cheese out of the fridge and sit it on the counter. You want it to be room temperature while you are mixing the other ingredients.
Mix together the chopped cranberries with the jalapeno, scallions, cilantro, sugar, lime juice, and salt. Once thoroughly mixed refrigerate for at least one hour. Overnight is preferred.
When you’re ready to serve. remove the cranberry mixture from the refrigerator and pour it through a fine mesh strainer. You want to drain the juice but catch it in a bowl underneath the strainer. Set aside.
Using a hand mixer, mix the cream cheese until it is smooth. Add the strained cranberry mixture and about 2 tablespoons of the reserved liquid. Stir to combine. Add additional liquid, a teaspoon at a time, only as needed until the desired consistency has been achieved. Serve with crackers or bread rounds or whatever you want to use.
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