Method
Amounts in the steps are for the original 10 servings. Use the ingredient list for your amounts.
Put the cranberries, sugar, jalapeño, green onions, cilantro, lime juice and salt in a food processor. Pulse 10 to 12 times, scraping down once, until everything is finely chopped like a chunky salsa but not puréed.
Scrape the cranberry mixture into a bowl and let it sit for 10 minutes so the sugar dissolves and the juices come out. Meanwhile, if the cream cheese is still firm, unwrap it and microwave it on a plate for 10 to 15 seconds.
Spread the cream cheese in an even layer, about ¾ inch thick, on a shallow serving plate.
Stir the cranberry mixture, then spoon it over the cream cheese with a slotted spoon so the extra juice stays behind. Serve right away with crackers.
Tips
- The cranberry topping keeps covered in the fridge for up to 3 days and mellows the longer it sits, so you can make it ahead and assemble just before guests arrive.
- Taste the topping after it rests: add a spoonful more sugar if your cranberries are very tart, or a little more jalapeño for heat.
- For a gluten-free platter, serve it with gluten-free crackers or sliced apples.
Nutrition per serving
- Calories
- 140
- Protein
- 2 g
- Carbs
- 16 g
- Fat
- 8 g
- Saturated fat
- 5 g
- Fiber
- 1 g
- Sugar
- 12 g
- Sodium
- 130 mg
Estimated from USDA data for 1 of 10 servings. Doesn't include salt to taste or anything listed “to serve”.
Made it? Rate it
Tap a star to rate this recipe.
Gear that helps
- Food processor Chops and blends in seconds.
- Citrus squeezer Every drop of juice, no seeds.
- Silicone spatula set Folds, scrapes and stirs without scratching pans.
- Mixing bowl set Nesting bowls for every prep job.
As an Amazon Associate, Flash Recipe earns from qualifying purchases. Buying through these links costs you nothing extra.
