Cranberry Jalapeño Dip
This vibrant Cranberry Jalapeño Dip combines the tartness of cranberries with the heat of jalapeños, making it a perfect appetizer for any gathering.
Ingredients
For the Dip
- 1 cup fresh cranberries Fresh cranberries add tartness.
- 2-3 pieces jalapeños, diced Adjust heat by removing seeds.
- 1/2 cup cream cheese, softened Adds a rich, creamy texture.
- 1/4 cup sour cream Contributes a slight tang.
- 1/4 cup mayonnaise Imparts richness.
- 2 tablespoons sugar Enhances overall flavor.
- 1 tablespoon lime juice Adds a refreshing zing.
- to taste salt Elevates flavors.
- assorted dippers Vegetables, crackers, or chips.
Instructions
Preparation
- Pulse the cranberries and diced jalapeños in a food processor until finely chopped, but not puréed.
- Transfer the cranberry-jalapeño mixture into a bowl.
- In a separate mixing bowl, combine softened cream cheese, sour cream, mayonnaise, sugar, and lime juice. Blend until smooth.
- Gently fold the cranberry-jalapeño mixture into the creamy base, ensuring everything is well combined.
- Season with salt to taste.
- Cover with plastic wrap and refrigerate for at least one hour.
Serving
- Serve the dip in a beautiful bowl, garnished with additional jalapeños or fresh herbs.
- Arrange assorted dippers around the bowl for an appealing display.
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Notes
Taste before serving and adjust seasoning if needed. This dip can be stored in an airtight container for 3-5 days in the fridge, but avoid freezing.