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.
Equipment
- Food processor
- Bowl with lid/cover
Ingredients
- 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
Instructions
- 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!