Cranberry Jalapeno Dip

Cranberry jalapeno salsa dip in a white bowl.

This bold and spicy Cranberry Jalapeno Dip takes minutes to make and is tasty to serve over a block of cream cheese for a colorful and delicious party food, or pair this salsa with ham, turkey, and sausage.

Course Appetizer

Cuisine American, Tex mex

Prep Time 20

Chill time 1

Total Time 1 20

Servings

Calories 136kcal

Author Jere' Cassidy

Equipment

Ingredients

12 ounces Cranberries using fresh is best
½ cup Granulated sugar
¼ cup Green onion this should be about 3 onions
¼ cup Cilantro chopped
1 tablespoon Fresh ginger grated
1 Lime
2 Jalapenos seeded and finely diced
8 ounces Cream cheese option to serve as a dip

Instructions

Place the cranberries in a large strainer and rinse them under cold water, then pick out any berries that look old or wilted. Add the cranberries to the bowl of a food processor and pulse on and off until the berries are chopped.
Be careful to not process the cranberries.
Place the cranberries in a large mixing bowl.
Wash and dry the cilantro and the green onions. On a large cutting board gather a small bunch of cilantro and finely chop the leaves. For the green onions line them up side by side on the cutting board and thinly slice the white and most of the green part of the onion.
Add these ingredients to the cranberries.
Wash and dry the jalapenos and place them on the cutting board. Cut off the top, then slice the jalapenos in half. Remove the with pith and the seeds. Cut each half of the jalpapeno into long strips then gather the strips together and cut them into small dice.
Add the jalapeno to the cranberry mixture.
Juice the lime and measure out 3 tablespoons of juice and add to the cranberries.
Using a Microplane grater, grate the fresh ginger and add that to the bowl. (Optionally, you can use bottled grated ginger.)
Pour the sugar on top of the cranberry mixture and stir well until all the ingredients are mixed together. Cover the bowl with plastic wrap and store in the refrigerator for four days.

Notes

Fresh cranberries are best for this recipe. Frozen cranberries can become mushy and release excess liquid. If you do use the frozen berries, make sure to thaw them first before chopping them in the food processor.

I keep a large piece of ginger in the freezer and pull it out when needed. You can grate the frozen ginger easily with a food grater.

You can serve this salsa over a block of cream cheese, or spread whipped cream cheese in a bowl and top with the salsa. Serve this dip with crackers, fresh or toasted bread, or pretzel crisps.

Nutrition