cranberry jalapeno dip
This cranberry jalapeño dip is a delightful blend of sweet and spicy flavors, perfect for holiday gatherings or casual get-togethers.
Equipment
- 1 mixing bowl
- 1 food processor or blender
- 1 baking dish
- 1 oven
Ingredients
- 1 cup fresh cranberries
- 1 unit jalapeño, seeded and chopped Adjust based on spice tolerance.
- 1/4 cup red onion, finely chopped
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup honey
- 1 tablespoon lemon juice
- to taste salt
- to taste pepper
- optional chopped cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a food processor or blender, combine the cranberries, chopped jalapeño, and red onion. Pulse until coarsely chopped. Set aside.
- In a mixing bowl, combine the softened cream cheese, sour cream, shredded cheddar cheese, honey, lemon juice, salt, and pepper. Mix until well combined and smooth.
- Fold the cranberry-jalapeño mixture into the cream cheese mixture until evenly distributed.
- Transfer the mixture to a baking dish and spread it out evenly.
- Bake in the preheated oven for about 20 minutes, or until the dip is heated through and bubbly.
- Remove from the oven and let it cool slightly. Garnish with chopped cilantro if desired.
- Serve warm with your choice of crackers, chips, or fresh vegetables.
Notes
Adjust the number of jalapeños based on your spice tolerance.
This dip can be made ahead of time and baked just before serving.
It can also be served cold if preferred; simply skip the baking step.