This cranberry jalapeno cream cheese dip is the perfect holiday appetizer. The perfect combination of lightly sweet, tangy, and a bit spicy. A festive crowd-pleaser.
In a food processor, add the cranberries, jalapeno, green onions, lemon juice, sugar, and salt. Pulse until chopped.
Strain the cranberry mixture, reserving the juice.
In a mixing bowl add the softened cream cheese and sour cream. Beat with a hand mixer (or stand mixer) until whipped and fluffy. About two minutes.
Add in the reserved juice until you get your desired thickness. Start with 1 tablespoon. Stir in ⅓ to ½ of the cranberry mixture. Mix well.
Spoon into your serving dish. Top with the remaining cranberry jalapeno mix. Garnish with extra green onion, jalapeno, or parsley. Serve with crackers, pretzels, or fresh vegetables.
Notes
Sour cream will thin out the dip slightly but it adds less acidic tang than lemon juice.
For a sweeter dip add all the reserved liquid, much of the sugar is filtered out.