It’s that time of the year again when holiday parties start to become a common event. Last night I went to my mom group’s annual Christmas party and I had to bring an appetizer. I wanted to make something that was simple, yet festive and tasty. What better dish to bring than this cranberry jalapeño dip. It has such a great presentation and just as Lindsey at Sparrows & Lily said, people will definitely be asking you for the recipe.
Now Lindsey says that you should chop the cranberries by hand because in a food processor, they become a bit juicy, but you have to drain the cranberry “salsa” mixture before putting it on top of the cream cheese anyway, so to save time, I chopped them in the food processor. My cranberries didn’t seem to juice up too much. I just gave them a couple of quick whirls and they were chopped perfectly. In fact, after I cut my jalapeño in half and removed the seeds, I chopped that in my food processor as well to save me from having to wear any type of gloves to protect against burning fingers from jalapeño juice. I then gave them a quick additional chop on my cutting board and voila! Perfectly chopped jalapeño.
I received many compliments on this dish. You have a little bit of sweet with a little bit of spicy and then the cream cheese comes in and cools it down a bit. Absolutely tasty! This is seriously a great appetizer to add to your holiday repertoire and it’s really simple to put together. I can’t wait to make it again.
CRANBERRY JALAPEÑO DIP
Prep Time: 20 min
Total Time: 1 day, 20 min
- 12 oz fresh, uncooked cranberries
- 1/4 cup green onion
- 1-2 fresh jalapeño peppers
- 2 Tbsp. cilantro (optional)
- 1 Cup sugar
- 1 Tbsp. lemon juce
- 1/8 tsp. salt
- 16 oz. cream cheese (whipped)
Chop cranberries, green onion, jalapeño peppers and cilantro and gently mix together in a medium sized bowl.
Add sugar, lemon juice, and salt on top of cranberry mixture and stir gently until blended.
Cover with plastic wrap and place in refrigerator for several hours or overnight.
Take cranberry mixture out of the refrigerator and strain in a colander with small holes.
Whip softened cream cheese with hand mixer until smooth (about 2 minutes) and spread cream cheese over bottom of a pie plate or 9×9 inch dish.
Pour cranberry mixture atop cream cheese and keep in refrigerator until ready to serve.
Note: This dip serves well with a Ritz type cracker.
Recipe from Sparrows & Lily