In a food processor, combine the cranberries, jalapenos, green onions and cilantro. Use the chop setting and pulse until the mixture is finely chopped and evenly distributed.
Place the mixture in a small bow and add sugar and lime juice. Stir until well combined. Set aside.
In a second bowl, use an electric mixer on low speed to mix the cream cheese until light and fluffy. Add 1-2 Tablespoons of the cranberry mixture and beat again until combined.
Spread cream cheese on a shallow dish.
Carefully spoon the cranberry mixture over the cream cheese.
Serve with crackers and enjoy!
- Use fresh ingredients.
- Use softened cream cheese for easy spreading and dipping.
- Use gloves when handling the jalapeno peppers.
- Store in an airtight container or wrap it up really well on the serving platter. Store it in the fridge for up to four days. Do not freeze.
Calories: 253kcal | Carbohydrates: 17g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 180mg | Potassium: 133mg | Fiber: 2g | Sugar: 13g | Vitamin A: 890IU | Vitamin C: 12mg | Calcium: 62mg | Iron: 0.2mg