Cranberry Jalapeño Dip
At Thanksgiving this year, I really wanted to try to make a dip inspired by a flavor combination I saw on instagram! Pairing cranberry and jalapeño sounded interesting and complex, and I love when sweet meets heat in a dip! So I decided to do my own spin on it and let me tell you, it was a HIT!😊 Now we all can’t stop thinking about it and I’ve decided it needs a little more heat so that is what I’m bringing to you today.
Cranberry Jalapeño Dip
(serves 8 - 12)
2 8 oz regular cream cheese or dairy-free cream cheese (like Kite Hill)
2 fresh jalapeños
2-3 tbsp finely diced red onion
½ tsp garlic powder
½ tsp onion powder
½ tsp tabasco
1/2 lime, juiced
Salt and pepper to taste
¼ c finely chopped green onions
1 14 oz can cranberry sauce with whole berries (I had already made my homemade cranberry sauce so I used that! I’ll get my recipe up on the blog as well here shortly!)
Directions: The dip will last in the fridge up to 3-4 days so it can be made ahead. I recommend waiting to put the cranberry sauce on it until you are ready to serve.
Enjoy!