Ingredients
Scale
- 1 (12-ounce) package fresh cranberries
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 2 jalapeños, seeded and minced
- 1/4 cup chopped cilantro
- 1 (8-ounce) package cream cheese, softened
- Crackers, for serving
Instructions
- Preheat oven to 350°F (175°C). In a medium saucepan, combine cranberries, sugar, water, and apple cider vinegar.
- Bring the mixture to a boil over medium heat, then reduce heat and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened slightly.
- Remove from heat and stir in the minced jalapeños and chopped cilantro. Let the mixture cool completely.
- Spread the softened cream cheese in a shallow baking dish or pie plate. Pour the cooled cranberry mixture over the cream cheese.
- Bake in the preheated oven for 10-15 minutes, or until heated through and bubbly.
- Let cool slightly before serving with your favorite crackers.
Notes
For a milder dip, use only one jalapeño or remove the seeds and membranes completely. Store leftover dip in an airtight container in the refrigerator for up to 3 days. Serve with an assortment of crackers, baguette slices, or even tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of dip
- Calories: 200
- Sugar: 25g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg