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Cranberry Jalapeño Cream Cheese Dip with Green Onions

Cranberry jalapeño cream cheese dip layers a finely chopped, tangy cranberry topping over softened cream cheese. Chill the topping, drain it well, and serve the colorful dip with assorted crackers.
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Prep Time 55 minutes
Chilling 2 hours
Total Time 2 hours 55 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry topping
  • 12 oz cranberries fresh, rinsed and dried
  • 0.5 cup sugar granulated
  • 1 jalapeño medium, stemmed, seeded, and coarsely chopped
  • 3 green onions trimmed and coarsely chopped
  • 0.25 cup cilantro leaves fresh
  • 2 tbsp lime juice fresh
  • 0.25 tsp kosher salt
For the dip
  • 2 blocks (8 oz) cream cheese softened
For serving
  • 1 box (13 oz) assorted crackers

Equipment

  • 1 7-cup food processor
  • 1 10-inch serving platter

Method
 

Make the cranberry topping
  1. In a 7-cup food processor, pulse cranberries, sugar, jalapeño, green onions, cilantro, lime juice, and salt until finely chopped but not puréed, 8 to 12 pulses; scrape down the sides once if needed.
  2. Transfer the mixture to a 2-quart bowl, cover, and refrigerate for at least 2 hours and up to 24 hours.
Assemble and serve
  1. After the topping has chilled for at least 2 hours, set the cream cheese out at room temperature for 30 to 45 minutes to soften while keeping the topping chilled.
  2. Drain the cranberry mixture in a fine-mesh strainer for 10 minutes, then discard the liquid.
  3. Spread the cream cheese evenly over a 10-inch serving platter.
  4. Spoon the cranberry topping over the cream cheese and serve with crackers.

Notes

For the best texture, drain the cranberry topping thoroughly before spreading it over the cream cheese. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream cheese can become grainy. For a dairy-free version, use plant-based cream cheese.