Ingredients: |
Ingredients: 6 oz (about 1 1/2 c) fresh cranberries
2 green onions
2 small jalapeño
⅓ c granulated sugar
2 to 4 T fresh cilantro (small handful)
1 T fresh lime juice
Pinch of salt
16 oz cream cheese, softened
¼ c sour cream
1 T heavy cream
Additional fresh cranberries for garnish, optional
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Directions: |
Directions:In a food processor or blender, pulse the fresh cranberries until coarsely chopped.
Trim the root end of the green onions and coarsely chop the green and white parts. Add to the food processor or blender.
Cut off the stem of the jalapeño and slice the pepper in half. Remove seeds if desired (keeping them in adds more heat). Coarsely chop and add to the food processor or blender.
Add sugar, cilantro, lime juice and salt to the food processor blender and pulse until the ingredients are finely chopped. Scrape the relish into a covered container and refrigerate for 2 to 4 hours (or up to 24 hours) so the flavors develop and sugar dissolves.
With a handheld or electric stand mixer, whip the cream cheese until very light and creamy, 1 to 2 minutes, scraping down the sides of the bowl as needed. Add the sour cream and heavy cream and mix for another 1 to 2 minutes until well-combined and exceptionally creamy.
Drain the excess liquid from the refrigerated cranberry relish (important so the dip isn't runny!). Add 2/3 cup of the relish to the whipped cream cheese and mix on low speed until evenly combined.
Transfer the cranberry dip to a serving bowl and top with additional cranberry relish and fresh cranberries, if desired. Serve with crackers or baguette slices. |
This recipe for Creamy Cranberry and Jalapeno Dip is from