Description
A cold macerated cranberry-jalapeño topping spooned over whipped cream cheese for a party dip.
Ingredients
Scale
- 12 oz Fresh cranberries, rinsed and dried
- 1/2 cup Granulated sugar
- 1 pepper Medium jalapeño pepper, seeded and finely diced
- 2 scallions Scallions, thinly sliced
- 1/4 cup Fresh cilantro, chopped
- 1 tablespoon Fresh lime juice
- 1/4 teaspoon Fine salt
- 16 oz Plain refrigerated whipped cream cheese
Instructions
- Rinse and dry 12 oz fresh cranberries, pulse/chop to small pieces not purée. Finely dice one seeded jalapeño, thinly slice 2 scallions and chop ¼ cup cilantro.
- Stir cranberries, ½ cup sugar, pepper, scallions, cilantro, 1 tbsp lime juice and ¼ tsp salt. Cover and refrigerate approximately 2 hours, stirring once midway.
- Taste rested topping with clean spoon and lift with slotted spoon to leave excess liquid behind. Spread 16 oz chilled plain whipped cream cheese in shallow dish.
- Spoon drained cranberry topping over white base, leaving some border visible; serve chilled and refrigerate leftovers promptly. Dippers are separate and unmeasured.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 120 minutes, included in the total.
Untested: 25 active chopping/assembly plus 120 minutes covered refrigerated maceration; actual berry size/sugar may alter balance.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 120 minutes
- Cook Time: 0 minutes
Nutrition
- Serving Size: One twelfth of the cream cheese and drained topping, without optional dippers; actual weight pending