Ingredients
Scale
- 2 blocks (8 oz each) cream cheese, softened to room temperature
- 12 oz fresh cranberries, rinsed and picked through
- 1/2 cup granulated sugar
- 1/4 cup fresh cilantro, chopped
- 2 green onions, thinly sliced
- 1 jalapeño, seeded and finely minced
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- Assorted crackers (buttery rounds or wheat crackers work best)
Instructions
- Place the softened cream cheese in a medium mixing bowl. Use a hand mixer to beat the cream cheese until it is smooth and spreadable. Spread the cream cheese into an even layer at the bottom of a shallow serving dish or a 9-inch pie plate. Smooth the top with a spatula and set it aside.
- Add the fresh cranberries to a food processor. Pulse them until they are coarsely chopped but not pureed. Transfer the chopped cranberries to a separate bowl. Stir in the sugar, cilantro, green onions, minced jalapeño, lemon juice, and salt. Mix well until the sugar begins to dissolve and the ingredients are evenly distributed.
- Pour the cranberry mixture over the layer of cream cheese. For the best flavor, cover the dish with plastic wrap and refrigerate it for at least 2 to 4 hours. This resting period allows the sugar to macerate the cranberries, drawing out their juices and creating a delicious syrup that blends with the cream cheese.
- Take the dip out of the refrigerator about 15 minutes before serving to slightly soften the cream cheese. Arrange a variety of crackers around the dish. You can also add a few sprigs of fresh cilantro or extra whole cranberries on top for a final decorative touch.
- Cook Time: 15 minutes