cranberry jalapeno dip
This vibrant and spicy dip combines the tartness of cranberries with the heat of jalapeños, making it a perfect appetizer for holiday gatherings or any casual get-together. Serve it with crackers or fresh vegetables for a delightful contrast.
Equipment
- 1 mixing bowl
- 1 food processor optional
- 1 baking dish
- 1 oven
Ingredients
- 1 cup fresh or frozen cranberries
- 1 jalapeño pepper seeded and chopped About 30 g.
- ¼ cup red onion Finely chopped, about 40 g.
- ½ cup cream cheese Softened, about 120 g.
- ½ cup sour cream About 120 g.
- ¼ cup mayonnaise About 60 g.
- ¼ cup chopped fresh cilantro About 15 g.
- 1 tablespoon lime juice About 15 ml.
- to taste salt and pepper
- crackers or veggies For serving.
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the cranberries, jalapeño, and red onion. If you prefer a smoother dip, you can process this mixture in a food processor until finely chopped.
- In another bowl, mix the cream cheese, sour cream, mayonnaise, cilantro, lime juice, and season with salt and pepper to taste until well combined.
- Add the cranberry and jalapeño mixture to the cream cheese mixture and stir until evenly combined.
- Transfer the dip to a baking dish, spreading it out evenly.
- Bake in the preheated oven for 10 minutes, until warmed through and slightly bubbly.
- Remove from oven and let cool slightly before serving.
- Serve with crackers or fresh vegetables.
Notes
Feel free to adjust the amount of jalapeño to taste if you prefer more spice.
This dip can be made ahead of time and baked just before serving.
Leftovers can be stored in the refrigerator for up to three days, but best enjoyed fresh.