Description
A refreshing and spicy dip perfect for serving with crackers at gatherings.
Ingredients
Scale
- 1 bag (12 oz) fresh cranberries
- 2 jalapeños (seeded and roughly chopped)
- 1/2 cup roughly chopped apple (peeled or unpeeled)
- 1/4 cup roughly chopped green onions
- 1/4 cup packed cilantro
- 1/2 cup honey
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon kosher salt (plus more as needed)
- 2 bars (8 oz each) full-fat cream cheese (softened)
- crackers for serving (Ritz, Club, Wheat Thins, Nut Thins, etc)
Instructions
- Place the whole cranberries, jalapeños, roughly chopped apple, green onions, and cilantro into a food processor and pulse until everything is coarsely chopped.
- Add in the honey, lemon juice, and salt. Continue pulsing until the mixture is very finely chopped and evenly combined. Don’t pulse until it’s liquid, but rather pulse until it’s in smaller and finer chopped pieces.
- Cover and refrigerate the cranberry mixture for at least 30 minutes, stirring occasionally, to allow the flavors to blend. The longer chill time, the better. At least 30 minutes but you can refrigerate for up to 24 hours.
- Spread the softened cream cheese evenly onto a serving platter or plate.
- Spoon the cranberry mixture over the cream cheese, allowing some of the juices to drizzle over. If the cranberry mixture seems really juicy, use a slotted spoon to drain some of it before adding it on top of the cream cheese; however, you do want some juice on the cream cheese because it adds tons of flavor and helps loosen the thicker cream cheese a bit (making it easier to dip).
- Serve the dip chilled with crackers and sliced baguette pieces.
Notes
- The dip is best served chilled.
- Can be made up to 24 hours in advance.
- Prep Time: 15 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup