A creamy base is studded with tart cranberries and a little kick from jalapeno peppers and fresh cilantro. It’s perfect for dipping and scooping all year long.
What You’ll Need For This Dip
Cream Cheese: This is the base of the recipe—use the block style, not spreadable. Sour Cream: Sour cream makes the dip smooth and ‘dippable’. It can be replaced with plain Greek yogurt. Cranberries: Use fresh or frozen cranberries for the best tart fresh flavor. You can skip the homemade cranberry sauce and use canned whole berry cranberry sauce, but it will be slightly sweeter. Jalapenos: I use jarred or canned jalapenos in this recipe; they’re slightly milder and have a soft texture. Fresh jalapenos can be used for a little more crunch; be sure to wear gloves when chopping. Green Onions & Cilantro: For color and flavor, use green onions. Cilantro adds a boost of flavor.
How to Make Cranberry Jalapeño Dip
Tips For The Best Dip
Let the cream cheese completely soften to room temperature. You can microwave it on a very low setting to speed things up. Beat the cream cheese and sour cream for several minutes with a hand mixer. You want it to be very light and fluffy. Make this dip a day ahead to allow the flavors to meld and develop. Store in an airtight container in the refrigerator for 5-7 days. To keep it creamy and smooth, do not freeze.
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