Cranberry Jalapeno Cream Cheese Dip
This festive Cranberry Jalapeño Cream Cheese Dip will be the hit at your next holiday gathering! A homemade cranberry jalapeño sauce is poured over an herbed spiced cream cheese mixture making it an irresistable sweet & spicy combo. This gorgeous appetizer is not only delicious, but couldn't be easier to make!
Servings: 12
Ingredients
Cranberry Jalapeno Sauce
- 12 oz Fresh Cranberries
- 1 Jalapeno seeded and diced
- 1 cup Orange Juice
- 1 Cinnamon Stick or ¼ teaspoon ground cinnamon
- ½ cup Sugar More or less to taste; pure maple syrup works well too!
Cream Cheese Mixture
- 16 oz Whipped Cream Cheese Sub a plant-based cream cheese for dairy free
- ½ teaspoon Garlic Powder
- ¼ teaspoon Salt or to taste
- ¼ cup Fresh Green Onions Diced; plus more to garnish the dip
For serving
- Gluten-Free Crackers
Instructions
- Add all ingredients for the cranberry jalapeno sauce to stovetop pan on medium heat until boiling.
- Reduce heat and allow to simmer until all cranberries burst and sauce is thickened, stirring occassionally. This should take about 8-10 minutes, then smush cranberries with fork, potato masher or use an immersion blender for a smooth cranberry sauce. Turn off heat and set aside.
- Meanwhile, in a separate bowl, mix together the cream cheese with garlic powder, salt and a few tablespoons of green onions.
- Spread the cream cheese on a serving platter then cover with the cranberry mixture. Store in the refrigerator until serving. Garnish with green onions and serve with gluten-free crackers.
Notes
Alternatively, you can serve this dip warm! Spread cream cheese in a shallow pie pan, then top with the cranberry mixture. Bake at 375 for 15-20 minutes until cream cheese is warmed through.
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