I'm so excited to share the absolute best Holiday Cranberry Jalapeno Dip you will ever have. This was inspired by @JesseandLindsey a few years back and I seriously cannot get enough of it. I've been bringing it to both Friendsgiving and Thanksgiving and it's been a huge hit between friends and family.
Hey, speaking of dips, do you have my It's Saucy E-book? If not, you definitely should!
Now, back to the cranberry jalapeño dip.
Yep. It is the perfect blend of sweet and freshness with a little spice from the jalapeños. Then you add it on top of the cream cheese and it is, chef's kiss.
I set out an assortment of different crackers but you could even use tortilla chips. I also have a feeling this would be really good on a piece of toast. Let me know if you try it!
No, you don't have to but if you want to make it lower calorie and low carb I like to. I use Splenda's Monk Fruit that I get off Amazon or at my local grocery store. Otherwise, feel free to use regular sugar.
Start by chopping 1/4 cup of green onion.
Next, chop your jalapeños in half and clean out the seeds and veins.
Continue to dice your jalapeños very finely.
Then, add your fresh cranberries to a food processor or blender and pulse. Be careful - it's very easy to over mix and turn it into liquid.
In a bowl, mix together your cranberries, green onion, jalapeño, 3/4 cup monk fruit, 1 tbsp lemon juice and 1/8 tsp salt.
Cover and add to the fridge overnight.
The following day, simmer all ingredients on low for 5-7 minutes and then let cool.
In a baking dish, add your cream cheese and spread evenly.
Lastly, add your cranberry mixture over the top.
Serving Size 1
Servings 9
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.