Description
Sweet, spicy, and oh-so-creamy, Cranberry Jalapeño Dip is the perfect appetizer for any occasion. Fresh cranberries, zesty jalapeños, and herbs are sweetened with monkfruit for a healthier twist, then layered over luscious cream cheese. It’s a festive showstopper that’s easy to make and endlessly versatile—serve it with crackers, veggies, or even as a sandwich spread. This dip is guaranteed to impress, whether you’re hosting a holiday party or craving a snack-time upgrade!
Ingredients
Units
Scale
- 1 bag of whole fresh cranberrries (or use defrosted frozen cranberries)
- 3 green onions
- fresh cilantro or parsley
- 3 small or one large Jalapeno peppers, seeds and stems removed
- 1/2 lemon, juiced
- 1/2 cup sugar or monkfruit substitute
- 1 block cream cheese
Instructions
- In a food processor (or using a sharp knife, chop the cranberries, herbs, Jalapeno peppers, lemon juice and monkfruit/sugar. Place mixture in the refrigerator for a minimum of two hours (or overnight).
- Let cream cheese come to room temperature. Whip in food processor if desired.
- Spread the cream cheese in a shallow dish.
- Using a slotted spoon, drain the cranberry mixture and put it on top of the cream cheese. (You can use the remaining “juice” in a cocktail or throw it away.)
- Garnish with fresh cilantro or parsley.
- Serve with crackers.