Directions: |
Directions:Set cream cheese out to become room temperature. Zest your lime and set aside.
Place cranberries and deseeded jalapeno in a food processor. Process on chop by pulsing off and on until you have uniform small pieces. Be sure to not make it puree.
In a small pan, add your cranberry jalapeno mix, sugar, lime juice, orange juice and place on low/medium heat. Bring to a simmer and let cook until cranberries and jalapenos have softened and released juices. Stir often while cooking. This takes about 5 minutes.
Transfer warm mixture into a mixing bowl and place in fridge to allow it to cool.
While the mix is cooling chop your green onion. Use the white and pale green parts because they stay crisp.
Once your cranberry sugar mixture has cooled add cream cheese, green onion and lime zest to mix bowl. Using a hand mixer or mixing stand, whip all ingredients together until smooth. You can mix by hand but cream cheese will not be as smooth and it will appear "chunkier".
Place in fridge about 3 hours before serving to let the flavors really stand out.
Serve with your favorite crackers and pretzels, those are both available in gluten free! |
Personal
Notes: |
Personal
Notes: This cranberry jalapeno dip, suitable for all the holidays, is creamy, sweet and savory. Enjoy!
Be sure to use room temperature cream cheese.
If you don't have a food processor chop your cranberry and jalapeno very fine.
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