Servings: 8
Calories: 185kcal
Ingredients
- 1/2 cup of finely chopped fresh cilantro
- 1/2 cup of chopped green onions
- 1/2 cup of granulated sugar
- 4 jalapeno peppers finely diced and deseeded
- 24 ounces of fresh or frozen cranberries
- 4 packages 16 ounces each of softened cream cheese
- 2 tablespoons of freshly squeezed lemon juice
- 1/2 teaspoon of salt
Instructions
- Allow the cream cheese to soften at room temperature. Wash the cranberries thoroughly if they're fresh.
- In a large mixing bowl, combine the cranberries, granulated sugar, finely diced jalapeno peppers, chopped green onions, and finely chopped fresh cilantro. Gently mix the ingredients until well combined.
- In another bowl, combine the softened cream cheese, freshly squeezed lemon juice, and salt. Mix these ingredients until they form a smooth and creamy texture.
- Gradually add the cranberry mix into the bowl with the cream cheese mixture. Carefully fold and stir until the ingredients are evenly distributed throughout the cream cheese mixture.
- Cover the mixture with plastic wrap or transfer it to an airtight container. Place it in the refrigerator to chill for at least a couple of hours or until it's adequately set.
- Once chilled and set, remove the dip from the refrigerator.Garnish with additional cilantro or chopped green onions if desired. Serve the dip with crackers, tortilla chips, or fresh vegetable sticks.
Notes
- For a milder dip, you can reduce the amount of jalapenos used.
- For a spicier dip, you can increase the amount of jalapenos used.
- You can also substitute canned cranberry sauce for the diced cranberries, if desired.
- If you don’t have cilantro on hand, you can use parsley as a substitute.
- The dip can be served chilled or at room temperature.
Nutrition
Calories: 185kcal
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