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
Cooking Tips:
Do not let the cranberry mixture stand for a long time. As it may turn watery.
If the cranberry mixture looks watery, drain the liquid before adding to the cream cheese mixture.
Storage Ideas:
Store the leftover in an air tight container and refrigerate it for the best results.
You may serve as chilled or bring the refrigerated cranberry jalapeño dip to room temperature before serving.