Cranberry Jalapeno Dip

Whole cranberries – One regular size bag of whole, fresh cranberries work well.
Jalapeno peppers – This adds a nice heat that complements to the sweetness of the dish.
Cream cheese – You will need 2, 8 oz blocks of cream cheese, softened.
Sugar – Brings out the sweetness of the cranberries. For this recipe I used 1/2 cup sugar, if you prefer extra sweetness you can use 3/4 cup sugar.
Green onion
Cilantro – This is an optional ingredient.
Chili powder – Adds a hint of spice that leaves people asking for the secret ingredient.
How to make cranberry jalapeno dip
Scroll down to watch video and get the full, printable recipe and ingredients.
Chop: Chop cranberries with with a food processor, blender with a few pulses or chop with a knife. Make sure not to chop them so much that they liquify.
Mix: Stir together chopped cranberries, chopped jalapenos, green onion, cilantro, sugar, lemon juice and chili powder to make a cranberry jalapeno relish. Cover the mixture and chill in the refrigerator for at least 2 hours up to overnight. This helps let the flavors come together.
Assemble: When ready to make, whip the softened cream cheese with an electric hand mixer or stand mixer. Spread on the bottom of a serving dish like a 9-inch pie plate. Spread the cranberry mixture on top of the cream cheese.
Serve: Serve or store in the refrigerator until ready to serve.

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