Recipe
Appetizer
Cranberry Jalapeno Cream Cheese Dip
Primary Media
Author
Hy-Vee Dietitians
Save Options
Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| 1 | (12 oz) bag Ocean Spray fresh cranberries | |
| 1 to 2 jalapeno peppers, stemmed and seeded | ||
| ½ c. | Hy-Vee sugar | |
| ¼ c. | Walden Farms calorie-free cranberry sauce | |
| 2 tbsp. | fresh orange juice | |
| 1 tsp. | orange zest | |
| ¼ c. | chopped green onion | |
| 1/8 to 1/4 tsp ground cumin | ||
| pinch(es) | salt | |
| 2 | (8 oz each) pkg Hy-Vee light cream cheese, softened | |
| Whole-grain crackers, for serving |
Directions
- In a food processor, chop cranberries and jalapeno pepper to a fine dice. Add sugar, Walden Farm cranberry sauce, orange juice, orange zest, onion, cumin and salt. Pulse to combine. Pour mixture in bowl, cover and place in refrigerator at least 4 hours or overnight.
- Spread softened cream cheese into a large rimmed dish or 9-inch pie plate. Top cream cheese with cranberry-jalapeno mixture. Cover and place in refrigerator 2 hours. Serve with crackers.