Cranberry Jalapeño Cream Cheese Dip

Bright, sweet-tart cranberry relish with jalapeño, scallions, and lime spooned over cool, creamy cheese. Chill the relish first so the flavors mellow, then drain it well for a party-ready dip with crackers.

Prep: 20 min · Cook: 0 min · Yield: 8 · Method: No-Cook

Ingredients

• 12 oz (340 g) fresh cranberries
• 1 medium (about 1 oz/28 g) jalapeño
• 4 medium (about 2 oz/55 g) scallions
• 0.5 cup (100 g) granulated sugar
• 2 tablespoons (30 mL) fresh lime juice
• 1 teaspoon (2 g) lime zest
• 0.25 teaspoon (1.5 g) kosher salt
• 8 oz (226 g) cream cheese, softened
• 8 oz (227 g) plain crackers

Cooking instructions

1. Rinse the cranberries and pat dry. Finely chop the cranberries, jalapeño, and scallions; for less heat, remove the jalapeño seeds and ribs before chopping. (about 10 min)
2. In a medium bowl, toss the chopped cranberries, jalapeño, scallions, sugar, lime juice, lime zest, and salt until evenly combined. (about 3 min)
3. Cover and refrigerate the cranberry mixture for at least 1 hour, or up to 8 hours, to mellow the flavors. (about 60 min) — Refrigerate at 40°F (4°C) or below
4. Set a fine-mesh strainer over a bowl and drain the cranberry mixture thoroughly, pressing lightly with a spoon. Discard the excess liquid. (about 5 min)
5. Spread the softened cream cheese on a serving plate or in a shallow bowl. Spoon the drained cranberry mixture evenly over the top and serve with crackers. (about 2 min)