Cranberry-Jalapeno Cream Cheese Dip
A vibrant dip featuring tart cranberries simmered with sugar and water, finished with honey and pickled jalapeños, then spooned over a silky layer of softened cream cheese for a sweet-heat contrast.
Ingredients
Cranberry-Jalapeño Sauce
- 12 ounces fresh cranberries
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup honey
- 1/4 cup pickled jalapeños chopped
Base
- 8 ounces cream cheese softened
Instructions
Cranberry-Jalapeño Sauce
- Combine cranberries, sugar, and water in a medium saucepan over medium heat. Stir until sugar dissolves, then bring to a gentle simmer (about 5 minutes) as berries start to pop.
- Reduce heat to low and cook, stirring every couple of minutes, until the mixture thickens and the cranberries are mostly burst (another 5–7 minutes).
- Remove from heat and whisk in honey until glossy, then fold in chopped jalapeños.
Assembly
- Spread softened cream cheese onto a serving platter in an even layer.
- Let the warm cranberry-jalapeño mixture rest 2–3 minutes, then spoon over the cream cheese. Serve immediately with crackers or fruit.
Notes
Let cream cheese sit at room temperature for about 30 minutes to ensure a lump-free base.
Stir the cranberry sauce every 2 minutes to prevent scorching and maintain a glossy texture.
After refrigerating overnight, the dip holds its shape without weeping and stays bright in flavor.
Nutrition
Serving: 100gCalories: 120kcalCarbohydrates: 18g
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