Creamy Cranberry Jalapeno Dip
Creamy Cranberry Jalapeno Dip is lightly sweetened and balanced with just a hint of heat from jalapenos.
Foto: Barefeet In The KitchenIngredients
- 12 ounces fresh cranberries
- 2 jalapenos (minced, about ¼ cup)
- 4 g reen onions (sliced thin, about ¼ cup)
- ¼ cup cilantro (chopped small)
- ½ cup sugar ((add up to ¼ cup more sugar for additional sweetness))
- ⅛ teaspoon kosher salt
- 16 ounces cream cheese
- 2 -3 tablespoons fresh lime juice (about 1 large lime)
Steps
Pour the cranberries into a food processor or food chopper. Pulse once or twice to give them a rough chop. The goal is to rough chop the cranberries but not puree them.
Mix together the chopped cranberries with the jalapenos, scallions, cilantro, sugar, lime juice, and salt. Once thoroughly mixed refrigerate for at least one hour. Overnight is preferred.
When it is time to serve, remove the cranberry mixture from the refrigerator and pour it through a fine mesh strainer (I use this one.) Allow the liquid to drain from the cranberry mixture. SAVE THE LIQUID in a bowl underneath the strainer.
While the mixture is being strained, whip the cream cheese until it is smooth. Add the strained cranberry mixture and about 2 tablespoons of the reserved liquid. Stir to combine. Add additional liquid, a teaspoon at a time, only as needed until the desired consistency has been achieved. Serve with crackers or pretzel crisps.
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