Description
This 10-Minute Cranberry Jalapeno Dip combines creamy dairy-free cream cheese with fresh jalapeños, red onion, and zesty lime, topped with sweet whole berry cranberry sauce. It's a festive, quick-to-make appetizer perfect for holiday parties and gatherings.
Ingredients
Scale
Main Ingredients
- 16 oz dairy-free cream cheese (or regular cream cheese if not dairy free)
- 2 fresh jalapeños, seeds removed and finely diced
- 2-3 Tbsp finely diced red onion
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/2 lime, juiced
- 1/4 cup finely chopped green onions, plus more for garnish
- 1 14 oz can cranberry sauce with whole berries
Instructions
- Prepare the Cream Cheese Base: Allow the cream cheese to come to room temperature, then whip it using a handheld mixer until it reaches a smooth, whipped texture.
- Add the Flavorings: Incorporate garlic powder, salt, pepper, lime juice, diced jalapeños, and both green and red onions into the whipped cream cheese. Mix thoroughly until well combined.
- Assemble the Dip Base: Spread the cream cheese mixture evenly onto your chosen serving platter, creating a smooth layer.
- Add Cranberry Topping: Spoon the cranberry sauce over the cream cheese layer and spread it out evenly to cover the surface.
- Garnish and Serve: Sprinkle additional chopped green onions on top for garnish, then serve immediately with your favorite crackers or chips.
Notes
- You can substitute regular cream cheese if you are not dairy free.
- For a gluten-free option, serve with Simple Mills rosemary or regular sea salt crackers.
- A food processor can be used instead of a hand mixer to whip the cream cheese mixture.
- This dip keeps well for 3-4 days refrigerated; prepare the cream cheese mixture in advance and add cranberry sauce just before serving.
- Double the recipe for larger gatherings to ensure there is plenty to go around.
- Serve with a variety of dippers like pretzel chips, pita chips, tortilla chips, potato chips, or baguette slices.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 5 mg
