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Cranberry Jalapeño Cream Cheese Dip


Ingredients

  • 12oz. fresh, uncooked Cranberries

  • 1/4 cup Green Onions

  • 1 - 2 fresh Jalapeño Peppers

  • 2 Tablespoons Cilantro (optional)

  • 3/4 - 1 cup Sugar (according to taste), I have used Monkfruit sweetener and it was delish!

  • 1 Tablespoon Lemon Juice

  • 1/8 teaspoon Salt

  • 16oz. Cream Cheese, whipped (I have been lazy and bought the pre-whipped)

  1. Use hand food chopper to chop cranberries. A food processor will liquify them too much!

  2. Chop green onions, jalapeños, and cilantro.

  3. In a medium-sized bowl, add chopped cranberries, green onion, cilantro, and jalapeños.

  4. Add sugar, lemon juice, and salt on top of cranberry mixture and gently stir to combine.

  5. Cover with plastic wrap and refrigerate overnight.

  6. Take cranberry mixture out of refrigerator and stir all ingredients togther. Strain out all liquid using a collander with small holes or a mesh strainer.

  7. Whip softened cream cheese with a hand mixer until smooth, about 2 minutes. Spread cream cheese over bottom of a pie plate or a pretty 9" x 9" dish.

  8. Pour cranberry mixture over cream cheese and keep refrigerated until ready to serve.

  9. Great with Ritz crackers!


 

Nutrition

Calories per Serving

72

Total Fat

5g

Saturated Fat

3.1g

Trans Fat

0g

Cholesterol

16mg

Sodium

89mg

Total Carbohydrates

6.1g

Dietary Fiber

0.4g

Total Sugar

5.2g

Protein

1.1g


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