Cranberry Jalapeno Dip
The easiest dip ever, Cranberry Jalapeno Dip is made with a layer of velvety cream cream cheese topped with a jalapeno spiked cranberry compote for the ultimate holiday appetizer.
Servings: 12
Cost: $5
Equipment
- 1 small bowl
Ingredients
- 8 ounces Cream Cheese softened
- 1 cup whole berry cranberry sauce
- 1 jalapeno seeded and diced
- 1 teaspoon ground cumin
- 1/4 cup chopped cilantro
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground pepper
Instructions
- Spread the cream cheese in the bottom of a bowl or saucer. Set aside.
- In a medium bowl, stir together the cranberry sauce, jalapeno, cumin, cilantro, salt and pepper.
- Pour the cranberry sauce over the cream cheese and spread evenly with a spatula to coat the surface of the cream cheese.
- Serve immediately or cover and chill until ready to serve.
- Serve with crackers or crostini.
Notes
Cranberry jalapeno Dip can be made up to 2 days in advance. Cover and store in the refrigerator until ready to serve.
Nutrition
Calories: 104kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 158mg | Potassium: 40mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 301IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 0.2mg