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Cranberry Jalapeño Cream Cheese Dip

Cranberry Jalapeño Cream Cheese Dip

A sweet and spicy dip perfect for parties or game day! The tart cranberries and spicy jalapeños are perfectly balanced by creamy cream cheese and a hint of citrus.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Dip
Cuisine: American, Fusion
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces Cream cheese softened
  • 12 ounces Fresh or frozen cranberries
  • 1/4 cup Jalapeño pepper seeded and minced (adjust to your spice preference)
  • 1/4 cup Mayonnaise
  • 2 tablespoons Brown sugar
  • 1 tablespoon Lime juice
  • 1 teaspoon Orange zest
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • Optional Chopped pecans or walnuts for garnish

Equipment

  • Medium saucepan
  • Large bowl
  • Mixing spoon

Method
 

Instructions
  1. In a medium saucepan, combine the cranberries and jalapeño pepper. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture begins to thicken, about 10-15 minutes.
  2. Remove from heat and let the cranberry mixture cool slightly.
  3. In a large bowl, beat the softened cream cheese until smooth.
  4. Stir in the mayonnaise, brown sugar, lime juice, orange zest, salt, and pepper.
  5. Gently fold the cooled cranberry and jalapeño mixture into the cream cheese mixture until well combined.
  6. Cover the dip and refrigerate for at least 30 minutes to allow the flavors to meld. This also helps the dip firm up for easier serving.
  7. Garnish with chopped pecans or walnuts, if desired.
  8. Serve with crackers, tortilla chips, or vegetables.

Notes

For a less spicy dip, remove more seeds from the jalapeño or use less. You can also add a pinch of cayenne pepper for extra heat. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.