Cranberry Jalapeno Cream Cheese Dip

A super fresh, tangy, sweet and spicy mixture of: cranberries, lime juice, jalapenos, cilantro, agave nectar, green onions, salt andddd freshly ground peppercorns sits pretty on top of a bed of ultra creamy cream cheese.

Prep:
10
minutes
Cook:
15
minutes
TOtal:
25
minutes

Ingredients

  • 2 8 oz blocks of cream cheese
  • 1 12 oz bag fresh cranberries
  • ½  Large jalapeno, sliced with seeds
  • ½ Cup cilantro, full leaves
  • Fresh lime juice from 2 limes
  • Lime zest from half of a lime
  • 2 TBSP agave nectar
  • 2 green onion stalks, sliced
  • ¼ TSP salt
  • ¼ TSP black peppercorns
  • Crackers or pretzels of choice for serving

Instructions

  1. Slice your jalapenos and set aside. Tear the cilantro leaves from their stems and measure out ½ cup, set aside. Slice your green onion and set aside.
  2. Place your cranberries in your food processor. Turn on and chop for 30 seconds to 1 minute until they have become fine pieces.
  3. Add in your sliced jalapenos, green onions, cilantro leaves, salt, peppercorns, lime juice, lime zest and agave nectar. Blend for another 1 minute until everything is mixed and finely chopped.
  4. Transfer your cream cheese to your serving dish of choice, spread out evenly.
  5. Place your cranberry jalapeno mixture on top of your cream cheese.
  6. Place in the fridge for 1 hour before serving.
  7. Garnish with extra lime zest and cilantro leaves if desired. Serve with crackers and pretzels of choice.
  8. ENJOY!