Creamy Cranberry Jalapeño Dip

Creamy Cranberry Jalapeño Dip puts green onions, jalapeño and granulated sugar at the center of a appetizer recipe and finishes in about 25 minutes, enough for 16 to 20 servings.

• Yield 16 to 20 servings
• Ready in 25 minutes

Ingredients

• 6 ounces (about 1 1/2 cups) fresh cranberries
• 2 green onions
• 1 small jalapeño
• 1/3 cup granulated sugar
• 2 to 4 tablespoons fresh cilantro (small handful)
• 1 tablespoon fresh lime juice
• Pinch of salt
• 16 ounces cream cheese, softened
• 1/4 cup sour cream
• 1 tablespoon heavy cream
• Additional fresh cranberries for garnish, optional

Instructions

1. In a food processor or blender, pulse the fresh cranberries until coarsely chopped.
2. Trim the root end of the green onions and coarsely chop the green and white parts. Add to the food processor or blender.
3. Cut off the stem of the jalapeño and slice the pepper in half. Remove seeds if desired (keeping them in adds more heat). Coarsely chop and add to the food processor or blender.
4. Add sugar, cilantro, lime juice and salt to the food processor blender and pulse until the ingredients are finely chopped. Scrape the relish into a covered container and refrigerate for 2 to 4 hours (or up to 24 hours) so the flavors develop and sugar dissolves.
5. With a handheld or electric stand mixer, whip the cream cheese until very light and creamy, 1 to 2 minutes, scraping down the sides of the bowl as needed. Add the sour cream and heavy cream and mix for another 1 to 2 minutes until well-combined and exceptionally creamy.
6. Drain the excess liquid from the refrigerated cranberry relish (important so the dip isn't runny!). Add 2/3 cup of the relish to the whipped cream cheese and mix on low speed until evenly combined.
7. Transfer the cranberry dip to a serving bowl and top with additional cranberry relish and fresh cranberries, if desired. Serve with crackers or baguette slices.

Give it a minute off the heat, then serve it while it is still hot.