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If you're hunting for a show-stopping party starter with loads of kick, this Holiday Cranberry Jalapeño Cream Cheese Dip totally steals the spotlight. There's bold flavor thanks to creamy cheese, tangy cranberry sauce, and fresh jalapeños bringing some heat. It's eye-catching and tastes just as awesome. People can't resist it at family meals, festive parties, or just hanging out.
Top Reason To Try This
What makes this dish stand out? It's that mix of spicy and sweet in every bite. You can whip it up super fast—just 10 minutes. Make it as hot or mild as you want. It's festive with its bright colors and goes great with vegetables, crispy bread, or your go-to crackers. Works for any celebration.
Must-Have Ingredients You Need
- Seasoning Touches:
- Sea salt (fine): ¼ teaspoon (1.5g)
- Fresh black pepper: ⅛ teaspoon (0.3g) ground up right before mixing - Cheddar Boost (If You Want):
- Tangy cheddar cheese: ½ cup (56g), shredded fresh
- Keep it at 40°F (4°C)
- Moisture should be 34-36% - Punchy Add-Ins:
- Jalapeños: 1-2, chopped pretty small to 1/8-inch (30-45g), no seeds or white parts for less heat
- Chopped cilantro: one tablespoon (3g)
- Shouldn't be watery; under 85% moisture - Cranberry Sauce:
- Sauce: ½ cup (120g), kept at 70°F (21°C)
- Shouldn't drip and should have a 55-60° Brix reading
- Nice and thick, tartness level 3.2-3.5 pH - Creamy Base:
- Cream cheese: 8 oz (227g) chilled to 65°F (18°C)
- Go for at least 33% fat
- It needs to be smooth and easy to spread
Walkthrough Directions
- Finishing Up Steps
- Right before guests arrive, pull it out of the fridge 10-15 minutes ahead of time. Serve it cool but not ice cold—aim for 55-60°F (13-16°C). Sprinkle jalapeño slices and a bit of cilantro on top if you like.
- Chill For Best Texture
- Let the dip rest in the fridge for about 15-20 minutes at 40°F (4°C) so that it's nice and firm but still easy to scoop (45-50°F or 7-10°C inside).
- Final Presentation
- Spoon your dip into a bowl using a spatula. Smooth the top, swirl a few wells for fun. Add cheddar cheese on the top if you want extra flavor.
- Mixing Flavors
- First, gently mix in the cranberry sauce bit by bit so you keep those beautiful red swirls. Toss in the green jalapeños and cilantro next, spreading them all through. Grab the salt and pepper and season it up.
- Cream Cheese Whip
- With a mixer set to 4, whip your cream cheese for 2-3 minutes so it's totally smooth. Don't let it get warmer than 70°F (21°C). Stop when it's light and fluffy.
- Get Ready First
- Before you get going, set your room to a comfy 68-72°F (20-22°C) and keep humidity under 60%. Gather up your digital scale and food processor if you need them.
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Nutrition Facts
For every 2 tablespoon scoop, you get around 200 calories, 17 grams of fat, 7 grams of carbs, and 3 grams of protein. Lots of flavor packed in, so just enjoy a little at a time. Tastes awesome with veggies if you want to keep things lighter.
Common Questions
- → Is it okay to use a different kind of pasta?
Sure thing, you can swap in pretty much any medium pasta. go with bow ties, fusilli, or rotini, but check their package for cooking times.
- → Could I swap heavy cream with half-and-half?
You can, but heads up—the sauce comes out thinner. Try simmering it a bit more or tossing in some extra cheese to thicken it up.
- → What's the best way to warm this up later?
Rewarm gently on your stovetop or in the microwave. If the sauce tightens up, toss in a little milk or cream while stirring now and then.
- → Can I toss in other veggies?
Totally! Feel free to add in things like peas, mushrooms, or even asparagus. Just watch the cook times so everything stays tender-crisp.
- → Is it possible to prep this in advance?
Tastes best fresh, but you can make it ahead and heat it up. If the sauce gets thick, just splash in some milk to thin it while reheating.