Cranberry Jalapeno Dip
This Cranberry Jalapeno Dip is rich and creamy and the perfect appetizer or side dish for the holiday season. It's made with cream cheese and has both sweet and savory elements of flavor.
Servings 10 servings
- 12 ounces cranberries (fresh or frozen) If using frozen, thawed and drained.
- 1 fresh jalapeno Remove the stems and seeds.
- 1 teaspoon fresh lemon juice
- 1/2 cup sweetener
- 1 teaspoon Tony Chachere's More Spice Seasoning
- 16 oz cream cheese
Add the cranberries, jalapeno (stem and seeds removed), lemon juice, sweetener, and Creole seasoning to a food processor.
Pulse a few times to combine the ingredients.
The cranberries will produce liquid. Pour and drain the excess liquid.
Add the cream cheese to the bottom on an 8x8 baking dish or 9 inch pie plate.
Top the cream cheese with the cranberry and jalapeno mixture. Spread it throughout.
Chill the dip for 2 hours or until set.
Serving: 1serving | Calories: 179kcal | Carbohydrates: 4g | Protein: 3g | Fat: 16g