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Cranberry Cream Cheese Dip

Cranberry cream cheese dip pairs a bright, finely chopped cranberry-jalapeño topping with a smooth layer of softened cream cheese. Chill the topping for at least 1 hour, then serve with sturdy crackers for a creamy, tangy appetizer.
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Prep Time 15 minutes
chilling 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry topping
  • 1 bag (12 oz) fresh cranberries
  • 1 jalapeño seeded and roughly chopped
  • 2 scallions roughly chopped
  • 0.25 cup fresh cilantro leaves
  • 0.5 cup granulated sugar
  • 2 tbsp fresh lime juice
  • 0.25 tsp kosher salt
For the dip
  • 2 block (8 oz) cream cheese softened
  • 1 box crackers sturdy

Equipment

  • 1 food processor
  • 1 serving platter

Method
 

Make the cranberry topping
  1. Pulse the cranberries, jalapeño, scallions, cilantro, sugar, lime juice, and salt in a food processor until finely chopped but not puréed.
  2. Transfer the mixture to a medium bowl.
  3. Cover the bowl and refrigerate for at least 1 hour.
  4. Drain the cranberry mixture in a fine-mesh strainer, pressing lightly to remove excess liquid.
Assemble the dip
  1. Spread the softened cream cheese in an even layer on a serving platter.
  2. Spoon the cranberry topping over the cream cheese.
  3. Arrange the crackers alongside for serving.

Notes

For the best texture, drain the cranberry topping well before spooning it over the cream cheese. Store covered in the refrigerator for up to 2 days; freezing is not recommended. Use sturdy gluten-free crackers for a gluten-free option.