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Best Festive Jalapeño Cranberry Cream Cheese Dip Recipe

Festive Jalapeño Cranberry Cream Cheese Dip - featured image
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A creamy, tart, and slightly spicy dip featuring fresh cranberries, jalapeño, and cream cheese. Perfect for holiday gatherings, this easy appetizer is sure to be a crowd-pleaser.

Ingredients

Scale
  • 12 oz fresh or frozen cranberries
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1–2 fresh jalapeños, finely diced
  • 1 tablespoon orange zest
  • 2 tablespoons fresh orange juice
  • 1/4 teaspoon salt
  • 16 oz cream cheese, softened to room temperature
  • Optional garnish: fresh cilantro or parsley, extra jalapeño slices, and a drizzle of honey

Instructions

  1. Soften the cream cheese. Take both blocks out of the fridge about an hour before you start. You want them soft enough that you can press your finger into them and it leaves a dent. If you forgot, unwrap them, place on a microwave-safe plate, and microwave in 10-second bursts until just soft. Don’t melt them — you want them spreadable, not liquid.
  2. Start the cranberry mixture. In your medium saucepan, combine the 12 oz cranberries, 1/2 cup sugar, and 1/4 cup water. Stir everything together. Turn the heat to medium-high and bring it to a gentle boil. You’ll hear the cranberries start to pop — that’s normal.
  3. Cook the cranberries. Once boiling, reduce the heat to medium-low and let it simmer for about 8-10 minutes. Stir occasionally. You’ll see the cranberries soften and the mixture thicken slightly. Some will burst, some will stay whole — that’s exactly what you want. The mixture should look like a loose compote, not jam.
  4. Add the jalapeño and orange. After 8 minutes, stir in the diced jalapeño, orange zest, orange juice, and salt. Let it cook for another 2 minutes. Taste it. If you want it sweeter, add another tablespoon of sugar. If you want more heat, stir in a little more jalapeño.
  5. Cool the topping slightly. Remove the saucepan from the heat and let the cranberry mixture cool for about 5-7 minutes. It should still be warm but not piping hot. If you pour it on the cream cheese while it’s too hot, the cheese will get all runny.
  6. Spread the cream cheese. While the cranberries cool, take your softened cream cheese and spread it evenly on your serving platter. Make it about 1/2 inch thick. You can make a swirl pattern on top with the back of a spoon if you’re feeling fancy.
  7. Pour the topping. Spoon the warm cranberry mixture right over the cream cheese. Spread it evenly, leaving about a 1-inch border of cream cheese around the edges so people can see it.
  8. Let it rest. Let the dip sit at room temperature for about 10 minutes before serving. This lets the flavors meld and the cream cheese soften just enough to be scoopable.
  9. Garnish and serve. Top with fresh cilantro or parsley, a few thin jalapeño slices, and a light drizzle of honey if you like. Serve with sturdy crackers, crostini, or sliced baguette.

Notes

Let the dip rest for 10 minutes after assembling to allow flavors to meld. For a spicier version, use two jalapeños with seeds. The cranberry topping can be made up to 3 days ahead and stored in the fridge.

Nutrition

Keywords: cranberry dip, jalapeño cream cheese dip, holiday appetizer, easy dip, festive dip

Find it online: https://lolaspoon.com/best-festive-jalape-n-o-cranberry-cream-cheese-dip-recipe/