This Cranberry Jalapeno Dip is a new take on my favorite Costco version. that Bright, tangy, slightly spicyIt’s very easy to make at home. It has the same addictive taste, but you can make it any way you like!
Why it’s better than store-bought stuff
- Actual Ingredients: You get the bright, real cranberry and jalapeño flavor without the preservatives and processed flavors of the Costco version.
- Customized: Adjust the heat and sweetness to your liking to ensure it’s always cooked to your liking.
- Better texture: This homemade version stays creamy and spoonable! Like Jalapeno Artichoke Dip and Creamy Chicken Alfredo Dip.
Cranberry Jalapeño Dip Ingredients
- Cranberries: I like my dip thick, so I only pulsed it a few times. For smaller chunks, blend the cranberries longer. Strain the liquid well as excess juice will make the dip too thin.
- Do you like spicy food? If you like it spicy, try adding jalapenos!
- sugar: Use more or less sugar depending on your preference. I like it sweet, but if you like it sour, you can add less sugar!
How to Make Cranberry Jalapeno Dip
I’m obsessed with the cranberry dip from Costco, so I knew I had to make my own version. This dip is perfect for a Thanksgiving appetizer. The key is to strain the cranberries so the dip doesn’t get soggy!
- Combine and mix: Place fresh cranberries, jalapenos, green onions, sugar, fresh lime juice, and salt in a blender or food processor. Pulse a few times to ensure the mixture is not fully incorporated, leaving lumps behind.
- burden: Place the cranberry mixture in a fine mesh strainer and strain the liquid well. Reserve some for later.
- Beet Cream Cheese & Sour Cream: Place softened cream cheese and sour cream in a medium bowl. Mix using an electric hand mixer until smooth and creamy.
- Combine: Add cranberry mixture to cream cheese mixture and stir until well combined. To add color, add reserved juice. You can also add liquid to make it creamier. dip.
- chill: Cover and refrigerate cranberry jalapeño dip for at least 1 hour or until ready to serve. Taste and add more sugar or salt if necessary. Enjoy with crackers!
Cranberry Jalapeño Dip
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ingredient
- 1 ½ cup fresh whole cranberries
- 1 middle jalapeño Removal of stems, seeds and membranes
- 2 stem chopped green onions
- ½ cup granulated sugar
- 1 tablespoon fresh lime juice
- ¼ teaspoon salt
- 1 (8 ounces) Packaging soft cream cheese
- ¼ cup cream
guideline
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Put it in a blender or food processor. 1½ cups fresh whole cranberries, 1 medium jalapeno, 2 stalks finely chopped green onions, ½ cup granulated sugar, 1 tablespoon fresh lime juiceand ¼ teaspoon salt. Pulse a few times to ensure the mixture is not fully incorporated, leaving lumps behind.
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Spoon the cranberry mixture into a fine mesh strainer and strain the liquid, reserving the liquid for later use.
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Place in a medium bowl 1 (8-ounce) package softened cream cheese and ¼ cup sour cream. Mix using an electric hand mixer until smooth and creamy.
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Add cranberry mixture to cream cheese mixture and stir until well combined. To add color, add reserved juice. You can also add more liquid if you want the dip to have a creamier texture.
-
Cover and refrigerate dip for at least 1 hour or until ready to serve. Taste and add more sugar or salt if necessary. Enjoy with crackers!
memo
• save: Store leftovers in an airtight container in the refrigerator for up to 4 days, but do not freeze.
• Stay ahead: You can prepare this dip or cranberry mixture in advance. All you have to do is strain it well and give it a quick stir.
nutrition
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