Ingredients
Scale
- 8 oz block cream cheese, softened
- 1 cup fresh or frozen cranberries
- 2 medium jalapeños, seeded and finely minced
- 1/4 cup granulated sugar
- 1 tablespoon fresh lime juice
- 1/4 teaspoon kosher salt
- 1/4 cup chopped green onions (green parts only)
Instructions
- Step 1: Place the cranberries, minced jalapeños, granulated sugar, and lime juice into a food processor. Pulse several times until the mixture is finely chopped but not pureed, resembling a thick relish.
- Step 2: Transfer the cranberry relish mixture to a small bowl, stir in the kosher salt, and refrigerate for at least 30 minutes to allow the flavors to meld and the sugar to dissolve.
- Step 3: While the relish chills, place the block of softened cream cheese onto a shallow serving plate or platter and gently spread it into an even, approximately 1/2-inch thick layer.
- Step 4: Once chilled, spoon the cranberry jalapeño relish evenly over the entire surface of the cream cheese layer, making sure to drain off any excess liquid before applying.
- Step 5: Garnish the dip by sprinkling the chopped green onions over the top layer of the relish, and serve immediately with pita chips, crackers, or tortilla chips.
Notes
- You can prepare the cranberry relish up to 3 days in advance; store it separately in the refrigerator and assemble the dip right before serving for the freshest texture.
- This dip is best served thoroughly chilled, but allow the assembled platter to sit at room temperature for 5–10 minutes before serving so the cream cheese base is easily scoopable.
- For a sophisticated holiday appetizer, serve this tangy-spicy dip alongside crisp, buttered crostini or sturdy pita chips that can handle the thick relish topping.
- To ensure your cream cheese base remains firm and doesn't weep, make absolutely sure you drain off all visible liquid from the cranberry relish before layering it onto the cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American