Cranberry Jalapeño Dip
A lightly sweet, spicy, and festive dip made with dried cranberries and fresh jalapeño.
Ingredients
- 4 jalapeños sliced
- 3/4 cup sweetened dried cranberries
- 1 tablespoon apple cider vinegar
- 8 oz brick cream cheese. at room temperature
- 8 oz sour cream
- 1/4 cup finely grated Parmesan
- 3 tablespoons-1/4 cup finely chopped green onion
- salt
- freshly ground black pepper
Instructions
- Place the peppers, cranberries, and vinegar in a food processor or small chopper and pulse until finely chopped (alternately, do this by hand and then add the apple cider vinegar in the next step).
- In a bowl or bowl of a stand mixer, mix in the remaining ingredients until all ingredients are evenly distributed. Scrape into an air-tight container.
- Refrigerate at least 4 hours or overnight for best flavor. Store leftovers in the fridge in an air-tight container for up to 3 days.
- Serve with pita chips, bread, toasts, or tortilla chips.
Notes
This can all be made by hand if you are a stronger stirrer than I am! It should also work in the food processor, just take care not to pulse it too much or it will become too uniform. You want some chunks in there.