Ingredients
Scale
- 12 ounces fresh cranberries (or frozen)
- 3/4 cup pomegranate juice
- 2/3 cup granulated sugar
- 16 ounces cream cheese, softened
- 1/4 cup chopped scallions
- 3–4 tablespoons pickled jalapeños, chopped (mild or hot)
- 2 teaspoons lemon zest (from 1 lemon)
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Crackers for scooping (could be gluten-free!)
Instructions
- Set a small saucepot over medium heat. Pour in the cranberries, pomegranate juice, and sugar. Add 1/2 teaspoon salt and stir well. Bring to a boil, then lower the heat and simmer for 8–10 minutes, until thickened.
- Meanwhile, in a medium mixing bowl, add the softened cream cheese, chopped scallions, 3 tablespoons of chopped jalapeño, lemon zest, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well until smooth and creamy.
- Taste the cream cheese dip and adjust seasoning or heat level by adding more chopped jalapeño if desired.
- Remove the cranberry sauce from the heat and let it cool and thicken slightly.
- Spread the cream cheese mixture into a serving bowl and arrange crackers around it. Once the cranberry topping is cool (slightly warm is fine), pour it over the cream cheese dip.
- Garnish with extra scallions if desired and serve at room temperature.
Notes
- Make Ahead: Prepare up to 2 days in advance by assembling the cranberry sauce over the cream cheese, covering, and refrigerating.
- To make up to 5 days ahead, store the cranberry sauce and cream cheese mixture separately in the refrigerator until ready to serve.
- Serve with your favorite crackers or crostini for a festive appetizer everyone will love.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack
- Method: Stovetop and Assembly
- Cuisine: American
- Diet: Vegetarian