Cranberry jalapeño dip

Photo: The Recipe Critic

A chunky, sweet-hot cranberry relish folded into whipped cream cheese, so it's pink, tangy and a little spicy. Make it the night before and it's even better.

From Alyssa Rivers at The Recipe Critic · @alyssa_therecipecritic

Straining the chopped berries keeps the dip thick; a splash of the juice goes back in for color.

You need

• 1 1/2 cups fresh cranberries
• 1 medium jalapeño, stem, seeds and ribs removed
• 2 green onions, chopped
• 1/2 cup granulated sugar
• 1 tbsp fresh lime juice
• 1/4 tsp salt
• 1 package (8 oz) cream cheese, softened
• 1/4 cup sour cream
• Crackers, to serve

How to make it

1. Pulse the cranberries, jalapeño, green onions, sugar, lime juice and salt in a food processor a few times, until chunky but not smooth.
2. Tip into a fine strainer over a bowl and let the liquid drain off. Save the juice.
3. Beat the cream cheese and sour cream with a hand mixer until smooth.
4. Stir in the cranberry mixture, then a splash of the saved juice for color (more if you want it creamier).
5. Cover and chill at least 1 hour. Taste, add sugar or salt if needed, and serve with crackers.

Written in our own words from Alyssa Rivers's recipe, with their quantities. The original: Cranberry jalapeño dip, The Recipe Critic.

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