Cranberry Jalapeno Dip
This quick, creamy cranberry jalapeno dip is incredibly easy to make. Every bite is a perfect combo of sweet, spicy, tart taste and flavors.
Servings 6 Servings
Calories 521kcal
Ingredients
- 8 oz cream cheese in the room temperature
- 1 cup mayonaise
- 1 tablespoon lemon juice
- ⅛ teaspoon salt
- ½ teaspoon garlic minced
- 1 cup cranberries
- 1 jalapeno peppers deseeded
- 1 cup sugar
Instructions
- In a food processor, add cranberry, jalapeno, sugar, lemon juice, salt, and minced garlic. Pulse until all the ingredients combined and turned to a coarse texture. Set aside.
- In a mixing bowl, add cream cheese and whip until it turns soft and smooth in consistency.
- Now add mayonnaise and continue to whip until both gets combined.
- Finally add cranberry mixture, using a fork combine all the ingredients together.
- Serve as dip with crackers or bread.
Notes
- You can adjust the heat level by adding or removing jalapeño seeds based on your preference.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
- Use leftovers as a spread for sandwiches, wraps, or as a salad dressing.
- Serve cold or at room temperature for the best texture, but it can be gently warmed if preferred.
Nutrition
Calories: 521kcal | Carbohydrates: 38g | Protein: 3g | Fat: 41g | Saturated Fat: 12g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 408mg | Potassium: 84mg | Fiber: 1g | Sugar: 36g | Vitamin A: 567IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 1mg