cranberry jalapeño dip
This zesty and sweet cranberry jalapeño dip is perfect for your next gathering. It's a crowd-pleaser that combines the tartness of cranberries with the heat of jalapeños, creating a delightful balance that's sure to impress your guests.
Equipment
- 1 mixing bowl
- 1 baking dish (8x8 inches)
- 1 oven
- 1 cutting board
Ingredients
- 12 ounces fresh or frozen cranberries
- 1 jalapeño pepper finely chopped (seeds removed for less heat)
- 1 cup cream cheese softened
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- ¼ cup green onions chopped
- 2 tablespoons honey
- salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the cranberries and chopped jalapeño. Set aside.
- In a separate bowl, beat together the softened cream cheese, sour cream, honey, and a pinch of salt and pepper until smooth.
- Fold in the cranberry mixture, shredded cheddar cheese, and chopped green onions until well combined.
- Transfer the dip mixture to a greased baking dish and spread it evenly.
- Bake in the preheated oven for 20 minutes, or until bubbly and heated through.
- Remove from the oven and let it cool for a few minutes before serving.
- Serve warm with tortilla chips, crackers, or sliced baguette for dipping.
Notes
Serve warm with tortilla chips, crackers, or sliced baguette for dipping.
Feel free to adjust the number of jalapeños based on your spice preference.
This dip can be made ahead of time and baked just before serving for convenience.