Have I told you how much I love the holidays? If my last recipe post was any indication, I’ve basically been waiting for December all year. With only a couple of weeks until Christmas, this holiday season feels shorter than ever and I intend to make the most of it! For me, that means slowing down, spending time with my family, and serving (and eating!) lots of delicious appetizers. This Cranberry Jalapeño Dip comes together super quickly and makes for an irresistible holiday snack.
This holiday dip strikes the perfect balance of sweet and spicy. It all starts with a creamy layer of our Smoked Gouda Cheeze Spread. It’s smoky with a buttery finish and is mouthwateringly good. Try not to lick the spatula – I dare you!
Then it’s time to pile on the homemade cranberry salsa. This stuff is insanely flavorful! I put fresh cranberries, jalapeño, orange zest and orange juice, maple syrup, and salt in my food processor and pulsed the mixture a few times. You can make the cranberry salsa as chunky or pureed as you’d like. Don’t forget to set a few cranberries aside for topping!
Finally, transfer the cranberry mixture to a bowl, cover, and stick it in the fridge so the flavors can mingle. When you’re ready to serve, spoon the cranberry mixture over the Smoked Gouda Cheeze Spread and garnish with chopped cranberries and cilantro. Serve with chips or your favorite crackers for a festive and delicious holiday app!
Oh, and by the way, this Cranberry Jalapeño Dip can totally be made with one jalapeño or none at all if you don’t like spicy foods or want to make the dip kid-friendly. It will be just as flavorful and crowd-pleasing!
Cranberry Jalapeño Dip Recipe
Makes 1 large or two small batches
- 12 ounces fresh cranberries, rinsed
- 2 jalapeños, roughly chopped
- ½ teaspoon orange zest
- 2 tablespoons orange juice
- ¼ cup maple syrup
- ½ teaspoon salt
- Small handful of cilantro, chopped
- 2 packages Plant Perks Smoked Gouda Cheeze Spread
- Chips or crackers, for serving
- Combine the cranberries (set a few aside for garnish), jalapeño, orange zest and juice, maple syrup, and salt in a food processor. Pulse a few times to chop up the ingredients and incorporate the flavors.
- Transfer the cranberry mixture to a bowl and cover. Refrigerate for at least 30 minutes.
- Chop the extra cranberries you set aside along with the fresh cilantro.
- When ready to serve, spread the Smoked Gouda Cheeze Spread on a plate or platter. Top with the cranberry mixture and garnish with the chopped cranberries and cilantro. Serve with crackers or chips.