Cranberry Jalapeño Cream Cheese (Print Version)

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
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