Description
This cranberry jalapeño dip is just what your party needs this holiday season! It’s festive, flavorful, and ready in just 10 minutes!
Ingredients
- 2 cups fresh cranberries (8 oz.)
- 2 medium jalapeños, plus more for garnish (1/2 cup roughly chopped)
- 1/4 medium sweet yellow onion (1/2 cup roughly chopped)
- 2 Tbsp. granulated sugar
- 8 oz. cream cheese
- ritz or butter crackers
Instructions
- Add fresh cranberries, onion, jalapeño, and sugar to a food processor. Process until coarsely chopped and mostly combined. You shouldn’t see any large chunks of onion or jalapeno.
- Spread the softened cream cheese on a serving platter or plate about 1/2 inch thick. Spread 1/2 of the cranberry mixture (drain any excess liquid if necessary) over cream cheese and scoop onto crackers with a knife.
- Garnish dip with fresh cranberries and sliced jalapeños.
- Store leftover cranberry relish in the fridge for another batch.
Notes
This makes enough cranberry jalapeno relish for two batches of dip, perfect for the busy holiday party season. You could also cut it in half if you only want one batch.
Storage: Store the extra cranberry and jalapeño dip in an airtight container in the refrigerator for up to 2-3 days.
Ingredient notes: Fresh cranberries are essential for texture and flavor. Adjust the amount of jalapeños, according to desired spice level.
Prep ahead: Because the cranberry portion can be made ahead, it’s easy to prep in advance. When you’re ready to serve, all you need to do is soften the cream cheese and spread everything on a platter.
Helpful tools: A food processor makes quick work of chopping, though a chopper or knife works too.
Serve with: Ritz crackers, tortilla chips, water crackers, pretzel chips, or gluten-free rice crackers.