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cream cheese block covered in cranberry salsa
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Cranberry Jalapeno Dip and Salsa

A beautiful and easy holiday cranberry appetizer for Christmas or Thanksgiving. This cranberry salsa is a quick, festive and fresh salsa recipe perfect for fall and winter. Serve over cream cheese to make a cranberry jalapeno dip.
Course Appetizer
Cuisine American
Keyword appetizer, christmas, cranberry, holiday, salsa
Total Time 5 minutes
Servings 12
Calories 69kcal
Author Darlene Kratz

Ingredients

  • 12 oz bag fresh cranberries
  • 2/3 cup granulated sugar, add more to taste
  • 1 jalapeno, seeded and chopped (leave the seeds in if you like it spicy)
  • 1/4 red onion, chopped
  • 1/4 cup cilantro
  • 1 tablespoon lime juice
  • 1 tablespoon fresh orange juice
  • 1 tsp orange zest
  • 1/4 tsp cumin
  • pinch of salt
  • 1 8 oz block of cream cheese

Instructions

  • Rinse and drain the cranberries. Discard any that are soft or wrinkled. 
  • Place cranberries and all other ingredients except the cream cheese into a bowl of a food processor. 
  • Pulse until salsa is the desired consistency. 
  • Cover and place in the refrigerator for a minimum of 2 hours, but preferably overnight. 
  • Drain and serve over block of cream cheese. 

Notes

If using a small food processor, you can process the ingredients in batches. You can also mix the sugar in after you've chopped everything. 

Nutrition

Calories: 69kcal