Thanksgiving will be comin’ round the mountain in just a few days now you know, folks. I just can’t wait. It’s always such an enjoyable day. I love enjoyable days. Days spent eating delicious food, and visiting with wonderful family members. Looking forward to it!
Then….I filled my blender up with cranberries. (While running to the sink every 30 seconds to pour water over my burned hands) Trying to get the cranberries to break up in the bottom of the blender, I stuck a wooden spoon down into the cranberries and chopped the thing to bits. At this point I spent a good 5 minutes contemplating the pros and cons of inflicting wood poisoning on my family. My blender can grind things up pretty fine you know.
Then…. I poured the CranberryWoodChipDelight down the disposal.
another form of plumbing….
in a separate room…..(white porcelain piece of work with a lid)
got all plunger needy.
Don’t hold that picture in your mind for too long…this is a food blog you know.
But lucky for us….this Cranberry Cream Cheese Dip is super fabulous! My TeenNephewJayDee would give it the “like” perfect thumbs up. It’s got a little bit of a spicy kick to it. If spicy-kick isn’t your cup of tea, no worries. Just leave the jalapeno out. Then you would also most definitely not burn your hands with it’s venomous seeds. Double bonus!
Ingredients
- 1 12 oz package fresh cranberries
- 1/4 C green onion, chopped
- 1/4 C cilantro, chopped
- 1 small jalapeno pepper
- 1 1/4 C sugar
- 1/4 t cumin
- 2 T lemon juice
- dash salt
- 2 8 oz packages cream cheese
Instructions
Recipe from Heather Peterson
191 comments
I’m making this for Thanksgiving and doubling it… do I add 2-1/4 cups of sugar (equally a half cup) or 2 & 1/2 cups sugar?
[…] From: JamieCooksItUp […]
Hey I love this dip! Just wondered how long you can keep it in the fridge?
Thanks for sharing all of your yummy recipes!
I have made this for 2 yrs now at this time of year. It keeps a long time…the cheese will turn a little red after awhile, but who cares? I keep eating it for days! Yum. I used 2 jalapenos and discarded seeds. BTW I drain before covering cr cheese.
I have been making this years and love it! If I put the cranberry salsa in jars without the cream cheese, how long do you think it will keep?
[…] From: JamieCooksItUp […]
Loved it! The only downside was mine was pretty watery. I may possibly cut back on sugar or drain the liquid before pouring it on the cream cheese.
I make mine a day ahead and let it sit for a few hours, then in a strainer overnight in the fridge. Suspend the strainer over a bowl to catch the juice. This way it’s not so juicy
excited to try this new recipe.
[…] Cranberry Cream Cheese Dip […]
I have made this recipe for the past 3 thanksgivings. Always a huge hit! The cranberry mixture definitely needs some juice strained off before putting on the cream cheese.
***One thing I now do is, make the cranberry portion the night before so everything marinates well. The next day I set out my cream cheese blocks, let them soften in a mixing bowl. When I strain some of the cranberry juice off, I save some and add to the cream cheese in the mixing bowl, and mix. This helps soften the cheese and gives it a softer, spread-like texture.
Then I spread the cream cheese on my serving platter / plate, and pour the cranberry part, on top.
When you scoop with a cracker, your cracker doesn’t break because the cream cheese has a nice softness to it!
Brilliant suggestions! Thank you!
My side of the family always requests that I bring this to Thanksgiving. As mentioned above, it does get pretty watery. I’ve dealt with his by put it in a strainer (and the strainer into a huge bowl) for the couple hours of chilling time. Easy, no fuss! Great recipe!
You mention letting the sugar soak into the cranberries, I don’t see sugar in the recipe. Thanks looks great
Tried pinning this but it won’t pin because it doesn’t come up with a picture. 🙁
Made this for Thanksgiving and my step brother (the chef) couldn’t stop eating it. He was immediately in love with how fresh it was, especially the herbs. Obviously it will be a repeat over the next couple of week. I wish I could post a pic. I did the juice infusion method with the cream cheese and it was amazing.
[…] an appetizer to a party. I wish I knew who to credit with the original recipe my best guess is Jamie Cooks it Up or Sparrows and Lilly It’s a good one! I hope you […]
Merry Christmas. I made this for Christmas Eve. Family loved it.
I use to make one with jello instead of sugar which made it more jellied on a cracker.
Either way it is absolutely delicious.
I also thought about trying it all mixed together right before serving? Anyone done this?
Thanks for another great dip.
hank you so much for this. I was into this issue and tired to tinker around to check if its poss https://vidmate.onl/ ible but couldnt get it done. Now that i have seen the way you did it, thanks guys
with
regards
I come back to this recipe every year since 2016. It’s SO GOOD! Thank you!
This is delicious and both my kids love it
Best new recipe I have tried in a long time.
Do you Cook the cranberries first?
Colleen,
Thanks for your question. No need to cook the cranberries. They are added fresh or frozen.
Best of luck,
~Jamie
Thank you very much! Just delicious!
Your recipe sounds and looks delicious! Can you make cheese balls with it and if not, what could be done to make cheese balls with this recipe? Thank you and I look forward to your response.
JoAnn,
What a great idea. I’ve never thought of how that might work. I would have to test it to see for sure, but I imagine you could mix a small amount of the cranberry sauce with cream cheese, and then perhaps roll it in sliced almonds. Hmmmm. You have peaked my curiosity. I will add it to my list of recipe ideas to try.
Thank you!
Best,
~Jamie