Cranberry Jalapeño Dip with Greek Yogurt
Cranberry jalapeno yogurt dip layers a chopped cranberry salsa over a cream-cheese and Greek-yogurt base. Draining the rested fruit is the useful extra step: it keeps the red topping bright without flooding the dairy underneath.
Equipment
- 1 Food processor or sharp knife, sieve and mixing bowl
Ingredients
- 1 cup fresh cranberries 100 g; washed and dried
- 1 small jalapeño seeds and ribs removed; finely chopped
- 2 tbsp granulated sugar
- 1 tbsp lime juice
- 2 tbsp chopped cilantro
- 4 oz cream cheese 115 g; softened briefly for mixing
- 3/4 cup plain thick Greek yogurt 170 g
- 1/8 tsp fine salt
Instructions
- Pulse cranberries briefly in a food processor or chop finely by hand. Keep small pieces rather than making puree. Wear care when handling jalapeño and wash hands before touching your face.
- Mix cranberries, jalapeño, sugar, lime juice and cilantro. Cover and refrigerate for 45 minutes so the sugar dissolves and the fruit releases juice.
- Beat cream cheese, Greek yogurt and salt until smooth. Spread in a shallow serving dish. Drain the cranberry mixture in a fine sieve for a minute, keeping the fruit rather than pouring all its juice onto the dairy.
- Spoon the drained salsa over the creamy base. Chill 15 minutes, then serve with crackers or vegetable sticks. Keep the serving dish chilled until needed.
Notes
Cooking and cooling times are estimates. Use the written texture and temperature cues. AI illustrations are not photographs from a kitchen test. No verified nutrition totals or ratings are claimed.