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Cranberry Jalapeño Dip
15 Prep Time
minutes
0 Cook Time
minutes
15 Total Time
minutes
6 Serving
size
Cranberry Jalapeño Dip has a lovely jewel-toned appearance for holiday tables. The sweet-tart flavor of the dried cranberries and heat from the jalapeno balance out nicely. Fresh parsley has a natural slight peppery flavor, so the herb enhances the jalapeno. For more heat, add another jalapeno. Chopped walnuts would work well with this recipe.
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Ingredients
- 2 (8-ounce) packages lower fat cream cheese, at room temperature
- 1 cup Craisins (dried cranberries)
- 3/4 cup freshly chopped parsley, plus additional for garnish
- 1 jalapeno pepper, seeded and diced
- 1 to 2 tablespoons milk or half-and-half, or more to taste
- Coarse salt and freshly ground pepper to taste
- Sturdy wheat crackers, such as Triscuits, and celery sticks for serving
Preparation
- In the work bowl of a food processor, combine the cream cheese, Craisins, parsley, and jalapeno. Pulse several times until ingredients are thoroughly combined.
- With machine running, drizzle in milk until the desired consistency is reached. I like about 2 tablespoons for a mixture that can be dipped or spread.
- Season with salt and pepper to taste. Garnish with freshly chopped parsley. Serve with crackers and celery sticks.
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