Fresh Cranberry Jalapeno Cream Cheese Dip
A delightful Fresh Cranberry Jalapeno Cream Cheese Dip that blends tart cranberries with creamy cheeses, perfect for a refreshing appetizer.
Equipment
- Food processor
- large bowl
- fine-mesh strainer
Ingredients
- 12 ounces fresh cranberries
- ¼ cup cane sugar see notes
- ⅓ cup finely chopped green onions white and green parts
- ¼ cup chopped cilantro
- 1 ½ teaspoons minced fresh ginger
- ½ large lime juice of half a large lime, or juice of one small lime
- ¼ teaspoon fine sea salt
- 1 jalapeno finely chopped (remove white ribbing and seeds if sensitive to spiciness)
- 1 log goat cheese softened, 3 or 4 ounces
- 1 package cream cheese softened, 8 ounces
Instructions
- Pulse cranberries 12-15 times in the food processor, to break them up into smaller pieces. You don't want to go too far and puree them.
- Pour into a large bowl and combine with all other ingredients except the cheeses, stir quite a bit to evenly disperse and coat the cranberries and help the sugar start to dissolve. Let sit for a minimum of 30 minutes to let flavors mingle; even better if you let it sit overnight in the refrigerator.
- Completely rinse out the food processor bowl, add goat cheese and cream cheese. Puree for a minute or so, until fluffy and light. Spread onto a plate, creating some cloud-like swoops.
- Use a fine mesh strainer to drain the liquid from the cranberry mixture, then generously pile the cranberry salsa on top of the softened cheese. Serve with tortilla chips or crackers.
Notes
Taste the cranberry salsa once done mixing. If you'd like it a bit sweeter, add more sugar, 2 tablespoons at a time until you find the sweetness you like.
Nutrition
Serving: 1cupCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 6gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg
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