Cranberry Jalapeno Dip
Bright, jammy cranberries meet creamy cheese and a jalapeño kick. This Cranberry Jalapeño Dip is perfect for parties and holiday gatherings. Ready in ~45 minutes.
Servings: 8 servings
Ingredients
- 8 oz fresh cranberries
- ¼ cup sweet onion finely diced
- ½ cup shredded Asiago cheese
- 3 jalapeños finely diced (include ribs & seeds for more heat) — plus extra slices for garnish
- ¾ cup light brown sugar
- 3 tablespoons orange juice
- 1 teaspoon orange zest from about 1 small orange
- 1 teaspoon vanilla extract
- 3 pinches kosher salt
- 16 oz cream cheese softened
Instructions
- Make the cranberry mixture: In a small saucepan, combine the cranberries, diced onion, shredded Asiago, diced jalapeños, brown sugar, orange juice, orange zest, vanilla extract, and kosher salt. Cook over medium heat until the mixture comes to a bubble.
- Simmer: Reduce heat slightly and simmer for about 10 minutes, stirring occasionally, until many of the cranberries have popped and the mixture thickens to a jammy consistency.
- Cool slightly: Transfer the mixture to a medium bowl and let cool for about 20 minutes, stirring every few minutes to encourage even cooling.
- Combine with cream cheese: Add the softened cream cheese to the cooled cranberry mixture. Use a spatula or an electric hand mixer to blend until smooth and fully combined.
- Serve & garnish: Transfer to a serving bowl and garnish with jalapeño slices and a light sprinkle of Asiago. Serve with crackers, pita chips, crostini, or fresh veggies.
Nutrition
Calories: 322kcal | Carbohydrates: 28g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 62mg | Sodium: 431mg | Potassium: 164mg | Fiber: 1g | Sugar: 24g | Vitamin A: 898IU | Vitamin C: 14mg | Calcium: 151mg | Iron: 0.4mg