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Flavorful Cranberry Jalapeño Cream Cheese Dip with Rosemary Crackers

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A tangy, spicy, and creamy dip combining cranberry sauce, sautéed jalapeño, and cream cheese, served with homemade rosemary crackers. Perfect for snacks or appetizers with a sweet and fiery twist.

Ingredients

Scale
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (120 ml) cranberry sauce, homemade or store-bought
  • 1 medium jalapeño pepper, deseeded and finely chopped (leave seeds in for extra heat)
  • 1 clove garlic, minced
  • 1 stalk green onion, thinly sliced
  • 1 tablespoon (15 ml) lime juice, freshly squeezed
  • ½ teaspoon salt, adjust to taste
  • ¼ teaspoon black pepper
  • 1 teaspoon olive oil
  • For rosemary crackers:
  • 1 cup (125 g) all-purpose flour
  • 4 tablespoons (57 g) butter, chilled and cubed
  • 1 tablespoon fresh rosemary, finely chopped
  • ½ teaspoon salt
  • 3–4 tablespoons (45–60 ml) ice cold water

Instructions

  1. Heat 1 teaspoon olive oil in a small skillet over medium heat. Add finely chopped jalapeño and minced garlic. Sauté for about 2 minutes until fragrant and slightly softened but not browned. Remove from heat and let cool.
  2. In a medium bowl, beat the softened cream cheese with a spoon or hand mixer until smooth and creamy, about 2-3 minutes.
  3. Stir in cranberry sauce, sautéed jalapeño and garlic, sliced green onion, lime juice, salt, and black pepper. Mix thoroughly until evenly combined.
  4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let flavors meld.
  5. Preheat oven to 350°F (175°C). In a bowl, combine flour, chopped rosemary, and salt. Cut in chilled butter with fingers or pastry cutter until mixture resembles coarse crumbs.
  6. Gradually add ice-cold water, one tablespoon at a time, mixing gently until dough just comes together. Avoid overworking.
  7. Place dough between two sheets of parchment paper and roll out to about 1/8 inch (3 mm) thickness. Remove top parchment and cut into small squares or desired shapes.
  8. Transfer parchment with cut dough onto baking sheet. Bake for 12-15 minutes until edges turn golden brown. Watch closely to avoid burning.
  9. Let crackers cool completely on a wire rack before serving with the dip.

Notes

Wash hands thoroughly after handling jalapeños to avoid irritation. Soften cream cheese well to avoid lumps. Keep butter cold for flaky crackers and avoid overworking dough. Start checking crackers at 12 minutes to prevent burning. Dip tastes better chilled but can be served at room temperature. Vegan and gluten-free substitutions are available.

Nutrition

Keywords: cranberry dip, jalapeño dip, cream cheese dip, rosemary crackers, spicy dip, sweet and spicy snack, homemade dip, easy appetizer

Find it online: https://lirafood.com/flavorful-cranberry-jalape-n-o-cream-cheese-dip-recipe-easy-homemade-snack-ideas/