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Fresh cranberry salsa with jalapeño and cilantro spooned over a round of cream cheese, garnished with lime wedges on a light wood table.

Cranberry Salsa With Cream Cheese: No-Cook Holiday Party Dip

Fresh cranberries pulsed with jalapeño, cilantro and lime, then spooned over softened cream cheese and served with crackers. Ten minutes of prep, no stove, and an hour in the fridge to let the flavors come together.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • 12 ounces fresh cranberries rinsed and picked over
  • 1 whole jalapeño seeded and roughly chopped; leave seeds in for more heat
  • 3 whole green onions roughly chopped
  • 1/2 cup fresh cilantro leaves and tender stems, packed
  • 1 whole lime juiced, about 2 tablespoons
  • 2 tablespoons honey
  • 1/4 teaspoon kosher salt
  • 8 ounces cream cheese softened; Neufchâtel works the same way
  • 8 ounces crackers for serving

Method
 

  1. Pulse the cranberries in a food processor 8-10 times, until coarsely chopped but still chunky; stop before they turn to puree.
  2. Add the jalapeño, green onions, cilantro, lime juice, honey and salt. Pulse 5-6 times to combine, scraping down the bowl once.
  3. Scrape into a bowl, cover, and refrigerate at least 1 hour (up to 3 days) so the flavors meld.
  4. Spread the softened cream cheese in an even layer on a plate or small board and spoon the salsa over the top, leaving a cream cheese border.
  5. Serve with crackers.