Cranberry Jalapeno Dip

5 from 5 votes

Cranberry Jalapeno Dip—a bold, colorful recipe that perfectly blends sweet and spicy flavors. Made with fresh ingredients and ready in minutes, this vibrant dish is as eye-catching as it is delicious.

Prep Time10

Cook Time0

Allow the cranberry mixture to chill for at least 4 hours or overnight.4

Total Time4 10

Course: Appetizer

Cuisine: American

Servings: servings

Calories: 64kcal

Author: Gina Abernathy

Ingredients

12 oz. bag Fresh Cranberries
6-8 Green Onions diced
2 Jalapenos deseeded, minced
¼ cup Fresh Cilantro Leaves minced
⅛ teaspoon Salt
2 tablespoons Lime Juice
¾ cup Sugar

Instructions

Pulse cranberries in a food processor a few times until coarsely chopped.
In a medium bowl, add cranberries, onions, jalapenos, cilantro, lime juice, sugar, and salt, stirring until blended.
Cover tightly with plastic wrap and refrigerate for at least 4-6 hours or overnight.
When ready to serve, remove the cranberry mixture from the refrigerator and drain the liquid. Recipe Tip: For the best flavor, let this relish chill in the fridge for at least 6 hours or overnight. Drain the juice before serving over cream cheese or pork.

Notes

Frozen cranberries will also work for this recipe. Thaw before chopping.

Pro Tips: Pulse the cranberries in a food processor 6-8 times or until they are coarsely chopped.

To mince the jalapenos, throw them into the food processor (after you remove the chopped cranberries) and pulse several times. This will ensure no one gets a big bite of pepper.

Although you can serve this dish immediately, the flavors are better if it chills for a while.

Refrigerate at least 4-6 hours before serving or overnight.

Nutrition