Cranberry Jalapeño Dip

 

Cranberry Jalapeño Dip
(Courtesy: Penny Jacques)

½ block cream cheese, softened (4 oz)

½  cup sour cream

¼  cup whole berry cranberry sauce

½  diced small jalapeño pepper, minced

Put cranberry sauce in a colander and shake to remove as much jelly as possible, leaving just the sweetened cranberries.

Mix cranberries with cream cheese, sour cream and jalapeno pepper.  Refrigerate for several hours to allow flavors to blend.

Refrigerate leftovers for up to 5 days.

10 servings (2 tbls),  71 calories per serving

Hack:  Fresh cranberries are only between October and December, which is why they’re such a holiday favorite!  Take advantage of that time window to buy a few extra bags for your freezer.  Did you miss your chance?  Check the freezer section of the supermarket where you’re likely to find some in with the berry section.

Did you know? People call cranberries a superfood for good reason: They have all kinds of health-boosting benefits.

 

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6 Replies to “Cranberry Jalapeño Dip”

  1. Thanks for bringing us another great recipe.

    It looks absolutely delicious with a bit of a kick.

    It is so easy to make that it can be mixed at the last minute just because you take a notion for it!

    I love cranberries and drop them into all sorts of things.  

    Keep them coming!

  2. St. Patrick’s day is coming up and I do not think that we will get to celebrate the usual way any more so I am planning to make some small foods and just invite a couple of friends over. I have to say that this sip recipe looks amazing Cynthia! I am so going to get the ingredients at the store tomorrow and try this recipe. Thanks for sharing! 

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