Ingredients
Scale
- Two 8-ounce blocks cream cheese, softened
- 1 cup fresh or frozen cranberries
- 2 medium jalapeños, finely diced (seeds and membranes removed for less heat)
- 1/4 cup granulated sugar
- 1 tablespoon fresh lime juice
- 1 teaspoon orange zest
- 1/4 teaspoon kosher salt
Instructions
- Step 1: In a small saucepan, combine the cranberries, diced jalapeños, granulated sugar, lime juice, orange zest, and salt. Heat the mixture over medium heat, stirring occasionally, until the cranberries begin to soften and burst (about 5 to 7 minutes).
- Step 2: Remove the saucepan from the heat and allow the cranberry-jalapeño mixture (the relish) to cool completely to room temperature. The relish will thicken as it cools.
- Step 3: While the relish is cooling, unwrap the blocks of softened cream cheese and place them side-by-side or slightly overlapping on a serving platter or shallow dish.
- Step 4: Once the cranberry-jalapeño relish is fully cooled, spoon it evenly over the top of the cream cheese blocks, ensuring full coverage.
- Step 5: Chill the dip in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve cold with crackers, pretzels, or sliced baguette.
Notes
- Keep leftovers tightly covered in the refrigerator for up to 4 days; the relish will continue to thicken slightly upon prolonged chilling.
- Since this dip is best served chilled, if the cream cheese is too firm after deep chilling, let it sit out for 10 minutes before serving to achieve a perfect spreadable texture.
- For holiday gatherings, try serving this dip alongside salty turkey ham slices or thin turkey breast cuts; the sweet heat and tang cut through rich meats beautifully.
- A true chef's secret: Ensure the cranberry-jalapeño relish is completely room temperature or slightly chilled before spooning it onto the cream cheese blocks to prevent the cheese from melting and running off the sides.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American