Can I use canned cranberries instead of fresh?

Oh honey, I wouldn't recommend it! Canned cranberry sauce is too sweet and smooth - you'll lose that wonderful tart pop and texture from fresh berries. In a pinch, frozen cranberries work almost as well as fresh (just thaw first). But truly, fresh cranberries make all the difference in this holiday favorite.

How spicy is this dip really?

It's totally adjustable to your taste! I remove all jalapeno seeds for a mild kick that even spice-wimps like my Aunt Marcy enjoy. Want more heat? Leave half the seeds in or add an extra pepper. The cream cheese tames it beautifully - it's all about that perfect sweet-heat balance!

How long will leftovers keep?

Stored properly in the fridge, the assembled dip stays fresh for about 3 days. I keep the cranberry mixture separate from the cream cheese base for best texture. The flavors actually improve overnight - one of my secret meal planning tricks for holiday parties!

Can I freeze this dip?

The cranberry salsa part freezes wonderfully for up to 2 months (thaw in the fridge overnight). But I'd skip freezing the cream cheese layer - it gets grainy when thawed. Better to make fresh cream cheese base and top with thawed cranberry mix when needed.

What if I can't find fresh cranberries?

No holiday panic necessary! Many grocery stores carry frozen cranberries year-round (check near other frozen fruits). Or try a cranberry relish from the refrigerated section - just adjust sugar since it's usually sweeter.

Irresistible 3-Step Cranberry Jalapeno Cream Cheese Dip

Cranberry Jalapeno Cream Cheese Dip

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A sweet and spicy holiday appetizer perfect for Thanksgiving and Christmas gatherings.

Author: Sophia Collins
Prep Time: 15 min
Cook Time: 10 min
Total Time: 1 hour 25 min
Yield: 6 servings 1x
Category: Appetizer
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

12 oz fresh cranberries
1/4 cup granulated sugar
1/4 cup water
2 jalapenos, seeded and finely diced
1/4 cup green onions, chopped
1/4 cup cilantro, chopped
1 tbsp lime juice
1/2 tsp salt
8 oz cream cheese, softened

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Instructions

Combine cranberries, sugar, and water in a saucepan. Cook over medium heat until cranberries burst, about 10 minutes.
Remove from heat and let cool slightly. Stir in jalapenos, green onions, cilantro, lime juice, and salt.
Refrigerate for at least 1 hour to let flavors meld.
Spread softened cream cheese on a serving plate. Top with cranberry jalapeno mixture.
Serve with crackers or toasted bread.

Notes

For less heat, remove all jalapeno seeds. For more heat, leave some seeds in.
Make ahead: The cranberry mixture can be refrigerated for up to 3 days before serving.

Nutrition

Serving Size: 1/4 cup
Calories: 180
Sugar: 15g
Sodium: 220mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 2g
Cholesterol: 30mg

Find it online: https://kitchenuser.net/cranberry-jalapeno-cream-cheese-dip-recipe/