Tangy, colorful appetizer fires up the flavor
Try this super simple but deliciously creamy and tangy make-ahead Cranberry Jalapeño Cream Cheese Dip. It's the perfect appetizer to serve your family and friends or take to a party. You won't believe how good this dip is. I can't help myself from grabbing a spoonful every time I walk by the refrigerator; it's that good!
You might be skeptical and wonder how tart fresh cranberries and spicy jalapeños can work together, but trust me, they do. Once you add the cream cheese, you will become a believer! You might even want to stock up on cranberries and store them in the freezer so you can make this delicious dish all year long.
Sharon’s tips
To make this appetizer ahead, make the cranberry mixture and store it in the refrigerator overnight or for at least four hours or until you are ready to serve. Do not add it to the cream cheese until you are ready to serve it.
If you can't find jalapeño peppers, serrano peppers are a good substitute. But they are much hotter, so if you use a serrano pepper, only use one-half of it, and be sure to remove the seeds.
If you don't have a food processor, you can chop up everything using a sharp knife.
If you serve this dip on a plate, be sure to use one with a lip to prevent any cranberry juice from spilling out.
Serve this dip with sturdy crackers or toasted baguette slices as the cream cheese can become stiff.
If you don't have cilantro or don't care for it, you can substitute fresh parsley.
To soften your cream cheese, leave it out on your kitchen counter for about an hour before you plan to use it. You can also soften it in the microwave. To do this, unwrap it and place it in a microwave-safe bowl. It will take about 30 seconds for two blocks.
Sharon Rigsby is the blogger behind Grits and Pinecones, a cooking and hospitality blog. Check out all of her recipes by visiting gritsandpinecones.com.