Ingredients
Scale
- 8 ounces block cream cheese, softened
- 1/2 cup fresh or frozen cranberries, finely chopped
- 1 small jalapeño, seeded and finely minced
- 2 tablespoons granulated sugar (or honey)
- 1 teaspoon fresh lime juice
- 2 tablespoons fresh cilantro, chopped (for garnish)
- Pinch of kosher salt
Instructions
- Step 1: Finely chop the cranberries and mince the jalapeño. Ensure the jalapeño is fully seeded to control the heat, unless a spicier dip is desired.
- Step 2: In a small bowl, combine the chopped cranberries, minced jalapeño, granulated sugar (or honey), lime juice, and kosher salt. Stir well until the ingredients are fully incorporated and the sugar begins to dissolve.
- Step 3: Place the softened block of cream cheese onto a small serving platter or shallow dish. If the cream cheese is too firm, microwave it for 10-15 seconds to ensure easy scooping.
- Step 4: Spoon the cranberry-jalapeño relish mixture evenly over the top surface of the cream cheese block, making sure to distribute both the liquid and solids.
- Step 5: Garnish the dip by sprinkling the fresh chopped cilantro over the relish. Serve immediately with crackers, bagel chips, or slices of baguette.
Notes
- For best texture, store the cranberry-jalapeño relish and the cream cheese block separately; refrigerate the relish in an airtight container for up to 5 days, and assemble just before serving.
- If serving chilled leftovers, allow the assembled block to rest at room temperature for 20-30 minutes before presenting, ensuring the cream cheese is perfectly soft and spreadable.
- To deepen the flavor of the relish and help dissolve the sugar quickly, stir the cranberry-jalapeño mixture and let it sit for 5 minutes before spooning it over the cream cheese.
- Elevate your presentation by serving this vibrant dip with salty pita chips, savory pretzel crisps, or toasted baguette slices to balance the sweet and spicy elements.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American