Description
A bold sweet-and-spicy dip that pairs bright tart cranberries with warm honey and a kick from jalapeño, perfect for any occasion.
Ingredients
Scale
- 8 oz (225 g) cream cheese, softened to room temperature
- 1/4 cup plain Greek yogurt or sour cream (optional for silkiness)
- 1 cup fresh cranberries, roughly chopped (or 3/4 cup whole-berry cranberry sauce)
- 2–3 tablespoons honey, plus extra for drizzle
- 1 small jalapeño, seeded and finely diced (keep seeds for more heat)
- 1 tablespoon lime juice
- 1/4 teaspoon fine sea salt
- A pinch of black pepper
- Garnish: chopped cilantro or toasted walnuts (optional)
Instructions
- Soften the cream cheese to room temperature.
- If using fresh cranberries, simmer 1 cup cranberries with 2 tablespoons honey and 1 tablespoon water over medium-low heat for 3–5 minutes until skins pop, then cool slightly.
- Sauté diced jalapeño for 1 minute in a teaspoon of neutral oil to mellow the raw bite, or skip this step for a fresher snap.
- Beat the cream cheese with yogurt, lime juice, salt, and pepper until smooth.
- Fold in the cooled cranberry mixture and jalapeño.
- Chill for 30 minutes before serving for best texture.
Notes
For a lighter option, serve with apple slices or celery. This dip can be made a day ahead and stored in the refrigerator for improved flavor.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Stove-top quick-cook for cranberries (optional) then mix/assemble and chill
- Cuisine: American
Nutrition
- Serving Size: 2 tbsp
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg