Cranberry Jalapeño Dip
(Courtesy: Penny Jacques)
½ block cream cheese, softened (4 oz)
½ cup sour cream
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.