This cranberry jalapeno dip recipe is one that my mom makes every year around the holidays (I think it originated from my cousin though!). I’ll warn you, it’s not the healthiest but it is so yummy. It’s also very easy to make! My mom usually has it out as an appetizer with all of the other charcuterie type of ‘fixins’. If you are in a pinch and don’t know what to bring to Thanksgiving or any upcoming Christmas festivities, try making this! It’ll be a hit.
Add the cranberries, sugar, lemon juice, dash of salt, and cumin to a food processor. Process until barely chunky.
Pour the cranberry mixture into a separate bowl and place the cilantro, jalapeno, and green onion into the food processor.
Pulse until the mixture is evenly chopped up but still slightly chunky.
Stir the cilantro mixture into the cranberry mixture.
Place in the fridge for a minimum of 4 hours or overnight. This helps the flavors meld, therefore allowing for the sugar to cut the bitterness of the cranberries.
Right before serving, spread the blocks of cream cheese over a platter (you can also whip them before doing this to add some fluffiness!) and top with the cranberry mixture.
Serve with your favorite crackers, crisps, or baguette.