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Cranberry Jalapeno Dip
This cranberry jalapeno dip brings a spicy kick to the holiday season in a sweet and savory dip loaded with heat and holiday flavor.
Course
Dip
Cuisine
American
Prep Time
15
minutes
minutes
Chill Time
1
hour
hour
Total Time
1
hour
hour
15
minutes
minutes
Servings
8
Servings
Calories
220
kcal
Equipment
Food processor
large bowl
Paper towels
pie plate or serving dish
Ingredients
16
ounces
cream cheese
softened
8
ounces
fresh or frozen cranberries
1
jalapeno
4
scallions
1
tablespoon
lime juice
1
tablespoon
sugar
2
tablespoons
chopped parsley or cilantro
Instructions
Slice and remove the seeds from your jalapeno.
In your food processor add your cranberries, jalapeno, scallions, lime juice, sugar and parsley.
Pulse until coarsely chopped.
Place the cranberry mixture into a bowl lined with paper towels and set in the fridge to chill for an hour.
Combine ⅓ of the cranberry mixture with the cream cheese and spread down the bottom of a pie plate or serving bowl.
Top with the remaining cranberry mixture.
Notes
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving:
1
Serving
|
Calories:
220
kcal
|
Carbohydrates:
9
g
|
Protein:
4
g
|
Fat:
20
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
57
mg
|
Sodium:
180
mg
|
Potassium:
116
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
840
IU
|
Vitamin C:
6
mg
|
Calcium:
62
mg
|
Iron:
0.2
mg