Cranberry Jalapeno Dip
TIP: Make ahead one day in advance and store in an airtight container in the fridge. Stir well before serving. Cream cheese must be soft in order for it to mix well with the other ingredients. Using a hand mixer also helps the ingredients emulsify.
Ingredients
- ¼ cup sour cream
- 8 ounces cream cheese, softened
- 6 ounces fresh cranberries, finely chopped
- ½ cup sweet dried cranberries
- 3 green onions chopped
- 1 jalapeno pepper seeded and chopped, more if you like more heat
- 2 Tbsp fresh parsley
- 1 Tbsp orange zest
- ⅓ cup sugar, or more if you like it sweeter
- ¼ teaspoon salt
- Fresh rosemary, for garnish
Equipment
- Food processor (This is the food processor I use all the time)
- Hand mixer (I like that this Cuisinart mixer has 5 speeds)
- Medium bowl (This set includes 3 sizes of bowls)
Instructions
- In a food processor, combine the cranberries (fresh and dried), jalapeno, green onions, parsley, orange zest, sugar, and salt. Pulse until very finely chopped.
- In a medium bowl add the softened cream cheese. Use a hand mixer to whip the cream cheese until it has a soft and smooth. Add the sour cream and beat until mixed together.
- Drain off the excess liquid from the cranberry jalapeno mixture.
- Add the cranberry mixture to the cream cheese mixture, beat until combined and smooth.
- Serve right away on a platter or board with crackers and bread for dipping. Sprinkle with a tiny amount of fresh chopped rosemary.
Nutrition Facts
Calories: 182kcal, Carbohydrates: 20g, Protein: 2g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 33mg, Sodium: 166mg, Potassium: 91mg, Fiber: 1g, Sugar: 16g, Vitamin A: 589IU, Vitamin C: 8mg, Calcium: 43mg, Iron: 0.3mg