Holiday Cranberry Dip
Not sure what your favorite holiday dip is…but we believe this might the winner! The right amount of sweetness and of course there has to be cream cheese involved! It has much less sugar than other cranberry dips out there, fitting with our desire to keep our recipes on the lighter side. The cranberry dip freezes well too. Use half for one small gathering and keep for the next!
- Prep Time5 min
- Cook Time10 min
- Total Time15 min
- 12 ounces fresh cranberries
- 3 green onions, chopped
- 1/4 Cup chopped fresh cilantro
- 1 jalapeno pepper, seeded and finely diced
- 1/2 cup sugar
- 1/2 teaspoon cumin
- 2 tablespoons fresh lime juice (from 1 lime)
- 1/8 teaspoons salt
- 1/8 teaspoons pepper
- 1 (8 ounces) package cream cheese, light or regular, softened
- Crackers, for serving (our favorite is Nabisco or Wheat Thins* Not a paid advertisement)
Pulse the cranberries in a food processor or blender until coarsely chopped. Add the green onions, cilantro, jalapeno, sugar, cumin, lime juice salt and pepper and pulse until the ingredients are well combined and finely chopped. Able to serve immediately onto cream cheese dish OR transfer the mixture to a covered bowl and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.
When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry mixture, spreading evenly over the top of the cream cheese.
Refrigerate for up to an hour before serving. Serve with crackers such as wheat thins.
- Amount per serving
- % Daily Value*