This Cranberry Jalapeno Dip has become a family favorite and we look forward to it every year. It has it all with the sweet and spicy, tart and tangy, and of course creamy with the smooth cream cheese. Once you start you can't stop!
Cranberry Jalapeno Dip
fresh chopped cilantro (2 to 3 Tbsp)
12 oz. fresh cranberries
3/4 cup sugar
8 oz. cream cheese
1/4 cup heavy cream
Chop cranberries as fine as possible (chop by hand instead of using a food processor). Chop jalapeno into a small dice and add to the cranberries. Then add the juice from the lemon, sugar, and chopped cilantro. Stir until everything is combined. Cover and refrigerate overnight or at a minimum of 8 hours. In a separate bowl blend cream cheese and heavy cream together until light and fluffy. Spread cheese mixture into the bottom of a pie plate or small dish. Drain the liquid from the cranberries and then spread them over the cream cheese mixture. Serve with crackers.
For a video tutorial visit my YouTube channel.