Cranberry Jalapeno Cream Cheese Dip recipe

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Ingredients

¼ cup vegetable oil
10 ounces dried sweetened cranberries
½ cup white sugar, or to taste
½ cup water, or more as needed
2 small jalapeno peppers, seeded and finely diced
1 tablespoon lemon juice
2 teaspoons dried cilantro
¼ teaspoon salt
2 (8 ounce) packages cream cheese, softened

Nutrition Info

205.5 calories
carbohydrate: 21.7 g
cholesterol: 30.8 mg
fat: 13.2 g
fiber: 0.9 g
protein: 2.2 g
saturatedFat: 6.7 g
servingSize: -
sodium: 119.6 mg
sugar: 17.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a saucepan over medium heat, add oil. Stir cranberries into hot oil and cook until cranberries absorb most of oil, 5 to 10 minutes. Mix sugar, water, jalapeno peppers, lemon juice, cilantro, and salt into cranberries, cook until reduced and softened, 10 to 15 more minutes. Add more water if needed.

  2. Pulse cranberry mixture in a food processor or blender until very smooth, cool completely.

  3. Stir cooled cranberry mixture and cream cheese together in a bowl until smooth and creamy.

Recipe Yield

16 servings

Recipe Note

This is a fun dip that is both sweet and spicy. I got the recipe by varying other cranberry salsa and dip recipes I have found. I got the idea of the fusion of oil from a friend. There are many ideas for use and a great item to take along when you want to surprise your friends with something they probably have not tried. Serve with Triscuits®, pita chips, or crackers.

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