Cranberry Jalapeño Dip for Holiday Potluck

We made these cookies for a collaboration with Vitamix featuring three holiday recipes. You can make this is in most blenders or any food processor.

It’s a recipe inspired by Mel’s Kitchen Cafe; we used half the sugar and feel like it’s plenty. We don’t normally put granulated sugar into our blender, but fresh cranberries are so bitter, adding sugar to them is really the only way.

We’ve made this recipe for every Holiday season the last few years. Really good and pretty.

Recipe

Cranberry Dip

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• Yield: 10 servings
• You're needed for: 5 minutes
• Until it's done: 02h 05min
• Lenny Gale
• Holiday Feast

Cranberry jalapeño dip great on cream cheese, great to bring as an appetizer

Ingredients:

• fresh cranberries - 12 ounces (340 g)
• green onions - 4-5 , chopped
• fresh cilantro - ¼ cup chopped
• jalapeno pepper - 1 , seeded and finely diced
• sugar - 1/2 cup (106 g)
• ground cumin - ½ teaspoon
• fresh lemon or lime juice - 2 tablespoons
• salt - ¼ teaspoon

Instructions:

Add all ingredients to blender container or food processor. Process on low speed until desired texture.

Refrigerate for a couple hours to let the flavors emerge together.

Don’t process too fast — you want texture (and don’t want a cranberry jalapeño smoothie!).

Useful tips for Cranberry Dip