Ingredients
Scale
- 12 oz fresh cranberries, rinsed and drained
- 1–2 jalapeños, finely diced (seeded for mild, keep some seeds for heat)
- 4 green onions, finely chopped
- 2 tbsp fresh cilantro, chopped (optional)
- 1/2 cup granulated sugar (start here; adjust to taste after resting)
- 2 tbsp fresh lime or lemon juice
- 1/4 tsp kosher salt
- 16 oz cream cheese, softened (whipped or block)
- Optional: 1/2 tsp ground cumin for earthy depth
Instructions
- Chop the relish: Add cranberries to a food processor and pulse 1–2 times until coarsely chopped. Add jalapeños, green onions, cilantro, sugar, citrus juice, and salt (plus cumin if using). Pulse to a fine chop do not purée.
- Rest: Transfer to a bowl, cover, and refrigerate 4–24 hours to let flavors meld.
- Strain: Pour the relish into a fine mesh strainer and press gently to remove excess liquid. Reserve juices for a spritz if you like.
- Base: Spread softened (or whipped) cream cheese into a shallow dish or pie plate.
- Assemble: Spoon the strained relish evenly over the cream cheese. Serve chilled with sturdy crackers or chips.
Notes
- Layered vs mixed: For a creamier spread, fold the strained relish into whipped cream cheese and chill 1 hour.
- Frozen cranberries: Work in a pinch; thaw and drain well, then strain extra.
- Make-ahead: Relish keeps 5–7 days refrigerated; assemble dip day-of for best texture.
- Dippers: Pita crackers, Triscuits, tortilla chips, crostini, pretzel crisps, celery sticks.
- Heat control: Start mild; add jalapeño seeds to taste.
- Prep Time: 15 minutes active + 4–24 hours resting
- Cook Time: 0 minutes
- Category: Appetizer, Dip
- Method: No-cook
- Cuisine: American