Servings 8 servings
Ingredients
- 1 1/2 cups fresh cranberries
- 1 medium jalapeño, stemmed, seeded and roughly chopped
- 4 scallions (green and white parts), roughly chopped
- 1/2 teaspoon lime zest
- 2 Tablespoons lime juice
- 1/2 cup light brown sugar
- 1/2 teaspoon cumin
- 2 (8-oz.) packages cream cheese, at room temp
- Chips or crackers, for serving
Instructions
- Add the cranberries to the bowl of a food processor and pulse until roughly chopped (not puréed).
- Add the jalapeño, scallions, lime zest, lime juice, brown sugar, cumin, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper to the bowl and pulse until finely chopped. Transfer the mixture to a bowl, cover it with plastic wrap and refrigerate it for a minimum of 2 hours and up to overnight.
- When ready to serve, spread the softened cream cheese on your serving plate then top it with the cranberry mix. Garnish with additional scallions then serve with chips or crackers for dipping.
Notes
- You can make this as mild or as spicy as you like by removing all of the jalapeño seeds or leaving them in.
- Make the cranberry relish up to 2 days ahead and store it separately from the cream cheese. The cranberries release moisture as they chill, so pour off any excess liquid (or use a slotted spoon) before assembling to prevent a watery dip.
- Bringing this to a party? Spread the cream cheese on your serving plate and wrap it tightly, then add the relish right before serving for a quick, crowd-winning appetizer.
- Leftovers: Store assembled dip up to 2 days. The cream cheese will tint pink; totally fine and still delicious.
- Because the cranberry topping is really just a bright, fresh cranberry relish, you can absolutely skip the cream cheese and spoon it over chicken breasts, salmon, pork tenderloin or your favorite cut of steak.
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