Cream Cheese Cranberry Jalapeno Dip
I developed this Cranberry and Jalapeno Dip as a quick and easy copycat version of the popular Sam's Club and Costco Christmas appetizer, made with fresh cranberries, a touch of heat from jalapeno, and a creamy tangy cream cheese base. Ready in just 10 minutes!
Servings: 14 servings
Calories: 2tablespoons
Equipment
Ingredients
- 1 (8 ounce) block cream cheese softened* (See NOTES for my tip to soften it faster)
- ¼ cup granulated sugar
- 3 tablespoons sour cream
- 1 ½ tablespoons fresh lime juice
- 1 cup fresh cranberries or frozen, thawed, finely chopped
- ¼ cup grated Asiago or Parmesan cheese 1 ounce
- 2 tablespoons finely chopped fresh jalapeno pepper (seeds removed for less heat)
- 1 tablespoon finely chopped red onion
Instructions
- Beat the cream cheese in a large bowl with a hand mixer until creamy. Add sugar, sour cream and lime juice. Beat until creamy, scraping down the sides.
- Chop the cranberries, jalapeno, and red onion. I used a mini pull-string food chopper to finely chop the cranberries, jalapeno and onion. You just pull the string! I call it my lawnmower chopper.
- Add the cranberries, cheese, jalapeno, and onion. Stir just until combined.Pro Tip: If you like your dip a little less “pink”, squeeze out some of the juice from the chopped cranberries BEFORE adding them to the cream cheese mixture. Frozen, thawed cranberries give more juice than fresh ones.Bonus: Don’t throw it out! Mix it with a little fresh lime juice and ginger ale or Sprite for a refreshing cranberry limeade while you prepare the dip.
- You can serve immediately but the flavors do meld together and I think tastes even better after 1 hour in the fridge.
- Serve with assorted crackers, pretzel crisps or tortilla chips.
- Yield: 1 ¾ cups.
Notes
- Soften cream cheese fast: Remove it from the wrapper and place it on a paper plate or microwave-safe plate. Microwave on high for 25 seconds and it's ready to use.
- Less pink dip: If you prefer a less "Pepto pink" color, squeeze some of the juice out of the chopped cranberries before adding them to the cream cheese mixture.
- Frozen cranberries: Fresh or frozen (thawed) cranberries both work great, so this dip isn't limited to just the holiday season.
- Make ahead: This dip can be made a day or two in advance. Cover tightly and stir right before serving, since the flavors actually improve after chilling.
- No food processor? No problem, just finely chop the cranberries, jalapeno, and onion by hand, then mix everything together in a large bowl with a hand or stand mixer.
