Small-Batch Creamy Cranberry Jalapeno Dip
A small-batch cranberry and jalapeno dip with cream cheese, fresh cranberries, citrus, and a touch of hot honey for the perfect sweet-heat holiday appetizer. Swirled with whipped cream cheese and topped with bright cranberry jalapeno salsa, it’s a festive holiday dip sized just right for two.
Servings: 2 - 4 servings
Ingredients
- ¾ cup fresh cranberries washed and drained
- 1 Green onions roughly chopped
- ½ small jalapeño stem removed
- 1 - 2 tablespoons granulated sugar
- 1 - 2 tablespoons Fresh cilantro leaves
- Juice of ½ lime
- 2 - 3 tablespoons freshly squeezed orange juice
- Pinch salt
- 1 - 2 teaspoons hot honey
- 8 ounces Cream Cheese , softened. note: recommend full fat but can use low-fat for a thinner dip.
- 2 tablespoons Sour Cream
- Splash heavy cream
- Extra cranberries for garnish (optional)
Instructions
- Pulse cranberries in a food processor until finely chopped, about 10 - 15 quick pulses (10 seconds). Add chopped green onion and a quarter to half of the jalapeño; pulse again.
- Add sugar, cilantro, lime juice, orange juice, and salt; pulse until coursly chopped. Place relish into a covered container and refrigerate 2 to 4 hours (or up to 24 hours).
- With a handheld or stand mixer on low, whip cream cheese until light and fluffy. Scraping down the sides of the bowl as needed. Add sour cream and heavy cream; mix again, about 1 to 2 minutes.
- Drain excess liquid from the salsa (this is important to avoid a runny dip). Mix in half of the salsa and hot honey into the whipped cream cheese on low for about 1 to 2 minutes until well combined.
- Transfer the cranberry and jalapeno dip to a serving bowl and spoon remaining salsa over the top. Garnish as desired with whole cranberries and fresh cilantro leaves. Serve with crackers, toasted baguette, or even pita chips.