Cranberry Jalapeno Cream Cheese Dip
This easy, no-bake cream cheese dip balances sweet cranberry and spicy jalapeno for a perfect holiday appetizer.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: About 1.5 cups 1x
- Category: Appetizer
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/2 cup whole berry cranberry sauce
- 1/4 cup finely chopped fresh jalapeno (remove seeds for less heat)
- 2 tablespoons finely chopped green onion (scallion)
- 1 teaspoon lime juice
- 1/4 teaspoon salt
- 1/4 cup chopped pecans or walnuts (optional, for topping)
Instructions
- Place the softened cream cheese in a medium mixing bowl.
- Add the cranberry sauce, chopped jalapeno, green onion, lime juice, and salt to the bowl.
- Use a hand mixer or a sturdy spoon to combine all ingredients until smooth and well mixed. Do not overmix.
- Transfer the dip mixture to a serving dish.
- If using, sprinkle the chopped pecans or walnuts over the top of the dip.
- Cover the dish and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- Serve your sweet and spicy dip cold with crackers or tortilla chips.
Notes
- For a make-ahead dip, prepare the mixture up to 2 days in advance and keep it covered in the refrigerator.
- If you prefer a hotter dip, leave some of the jalapeno seeds in the mixture.
- This dip pairs well with sturdy crackers, pita chips, or apple slices.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 85
- Sugar: 4
- Sodium: 110
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 0
- Protein: 2
- Cholesterol: 25