Cranberry Jalapeño Cream Cheese (Print)
Creamy cheese meets cranberries and jalapeño for a festive, flavorful starter ideal for holiday spreads.
# Components:
→ Cranberry-Jalapeño Topping
01 - 2 cups fresh cranberries or thawed frozen cranberries
02 - 1 medium jalapeño, seeded and finely diced
03 - 4 green onions, finely sliced
04 - 1/4 cup fresh cilantro, chopped
05 - 1/2 cup granulated sugar
06 - 1 tablespoon lime juice
07 - 1/4 teaspoon salt
→ Cream Cheese Layer
08 - 16 ounces cream cheese, softened
→ For Serving
09 - Crackers, toasted baguette slices, or tortilla chips
# Directions:
01 - Add cranberries, jalapeño, green onions, and cilantro to a food processor. Pulse until finely chopped but not puréed.
02 - Transfer the chopped cranberry mixture to a bowl. Stir in sugar, lime juice, and salt. Mix thoroughly, cover, and refrigerate for at least 2 hours for flavors to develop.
03 - Spread softened cream cheese evenly onto a serving platter or in a shallow dish.
04 - Spoon the chilled cranberry-jalapeño mixture evenly over the cream cheese layer.
05 - Serve immediately with crackers, toasted baguette slices, or tortilla chips.
# Expert Advice:
01 -
- Uses brilliant colors and flavors for a table showstopper
- Make-ahead friendly so you can prep and relax
- Naturally vegetarian and gluten free with the right dippers
- Pairs beautifully with crackers, chips, or baguette slices
02 -
- Packed with vitamin C from cranberries and jalapeño
- Keeps well in the fridge for up to three days
- Adaptable for many dietary needs by swapping in vegan cream cheese or gluten free dippers
03 -
- Do not skip letting the cranberry topping marinate This step sweetens and melds all the flavors
- Spread the cream cheese while cold but let it warm just a bit before serving for the smoothest texture
- For the prettiest presentation reserve a few cranberries and cilantro sprigs to sprinkle on top at the end