Cranberry Jalapeño Dip
The best cranberry jalapeño dip recipe. Perfect for the holiday season, and a great way to bring something fresh and colorful to your table. This recipe yields about 2 1/2 cups, or about 32 servings.
Prep Time 10 minutes mins
Refrigerate 2 hours hrs
Total Time 2 hours hrs 10 minutes mins
Course Appetizer
Cuisine American
Food processor
Bowl with lid/cover
- 12 ounce bag of cranberries
- 4 green onions
- 2 jalapeños
- 1/3 cup cilantro
- 2 inch piece fresh ginger
- 2 limes juiced
- 1/4 cup honey
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Clean and rinse the cranberries, green onions, jalapeños, and cilantro under cold water. Remove any cranberries that don't look fresh. Pat dry.
Add the cranberries, green onions, jalapeños, cilantro, and fresh ginger to a food processor. Lightly pulse until everything is chopped but not pureed. You want a little bit of texture in the dip!
Transfer the mixture to a bowl, and stir in the lime juice, honey, salt, and pepper. Adjust the sweetness, as needed.
Cover the bowl and let the dip chill in the refrigerator for about 2 hours. This gives all the flavors a chance to come together. You can serve this dip immediately after preparing, but it really does taste better after infusing for a couple of hours.
Serve the dip with your favorite chips or crackers. Enjoy!