Cranberry Jalapeño Cream Cheese Dip
A Savory Cranberry and Cream Cheese dip perfect for your next holiday party!
Equipment
- Stand Mixer (for whipping cream cheese)
- Serving Dish
Ingredients
- 1 12 oz. Bag Whole Fresh Cranberries (Organic Preferable)
- 1 Jalapeño pepper, seeded & finely chopped
- 3 Green Onions Chopped
- 1/8 cup chopped cilantro
- 1/3 Cup Coconut Sugar
- 1/2 Tsp chili powder
- 1/2 Lemon Juice (approxamately 2 TBSP)
- 16 Oz cream cheese, softened
- 1 Cup Cabot Extra Sharp White Cheddar, grated
- Few Shakes Garlic Powder
Instructions
- Chop Cranberries in a food processor until they are finely minced (but not a liquid).
- Place chopped cranberries in a medium bowl. Stir in sugar, chili powder, jalapeños, green onion, cilantro, and lemon juice. Cover and refrigerate for at least a couple hours (up to overnight) so flavors can incorporate.
- Meanwhile, in your KitchenAid stand mixer with the paddle attachment, whip your softened cream cheese with the cheddar, and add 2-3 shakes of garlic powder.
- Spread cream cheese in the bottom of a serving dish (or pie plate). Refrigerate until ready to serve, or if ready to serve, top with cranberry mixture.
- Serve right away, or cover and store in refrigerator until ready to serve.
Notes
Discard after a week if not fully consumed. Enjoy!