Spicy Cranberry Jalapeno Dip
A flavorful dip with a balance of sweet, spicy, and tangy flavors. Perfect for serving with crackers.
Equipment
- Mixing bowl
- Saucepan
Ingredients
Topping
- ½ teaspoon cumin
- 2 tablespoon lemon juice
- ¼ cup chopped cilantro
- 5 green onions thinly sliced
- 1 jalapeno seeded and finely minced for less heat
- 1 cup sugar use Dixie Crystals
- 12 oz fresh cranberries for best color and flavor
- ¼ teaspoon salt
Base
- 2 8 oz packs cream cheese softened to room temperature
- crackers for serving such as Ritz or Wheat Thins
Instructions
- In a saucepan, combine cranberries, sugar, and salt. Cook over medium heat until cranberries burst and mixture thickens, about 10 minutes.
- Remove from heat and stir in lemon juice, cumin, cilantro, green onions, and jalapeno. Let cool slightly.
- Spread softened cream cheese on a serving plate. Top with the cranberry mixture.
- Serve with crackers.
Notes
For a milder dip, reduce the amount of jalapeno or omit the seeds. For a spicier version, keep the seeds in the jalapeno or add a second pepper.