cranberry jalapeño dip
This vibrant and tangy cranberry jalapeño dip combines the sweetness of cranberries with the heat of jalapeños, creating a delightful appetizer perfect for any gathering. Serve it with crackers or tortilla chips for a festive treat.
Equipment
- 1 mixing bowl
- 1 saucepan
- 1 spoon for mixing
- 1 storage container (optional)
Ingredients
- 1 cup fresh cranberries About 100g.
- ½ cup diced jalapeños Fresh or pickled, adjust to taste.
- ¼ cup chopped red onion
- ½ cup cream cheese Softened.
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon lime juice
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh cilantro Chopped, for garnish.
Instructions
- Rinse the cranberries and place them in a saucepan over medium heat. Add a tablespoon of water to the pan.
- Cook the cranberries for about 10 minutes, stirring occasionally, until they burst and soften. Remove from heat and let cool slightly.
- In a mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, lime juice, garlic powder, salt, and black pepper. Mix well until smooth and creamy.
- Stir in the cooled cranberries, diced jalapeños, and chopped red onion until evenly distributed.
- Adjust seasoning according to your taste, adding more jalapeños for heat if desired.
- Transfer the dip to a serving bowl and garnish with fresh cilantro.
- Serve immediately with crackers or tortilla chips, or cover and refrigerate for up to 2 hours to allow flavors to meld.
Notes
For a milder dip, consider using less jalapeño or removing the seeds from the jalapeños before dicing.
This dip can be made a day ahead of time; flavors will deepen overnight.
For a colorful presentation, you can serve the dip in a bell pepper bowl.