VERY MERRY CRANBERRY CREAM CHEESE DIP
This Very Merry Cranberry Cream Cheese Dip is SUPER easy to make, and the perfect appetizer (or dessert!) for entertaining around the holidays!
PREP TIME: 10 MINS
COOK TIME: 15 MINS
TOTAL TIME: 25 MINS
2 packages cream cheese
1 batch cranberry sauce
1/2 cup pomegranate arils (see note below)
1 small jalapeño, cored and finely-diced
1/2 cup thinly-sliced green onions
crackers, for dipping
CRANBERRY SAUCE INGREDIENTS:
12 ounces fresh cranberries
1/2 cup orange juice
1/2 cup water
1/3 cup granulated sugar (or your desired type of sweetener)
TO MAKE THE DIP:
Spread the cream cheese in a single layer in a large serving bowl or plate.
Spread the cranberry sauce on top of the cream cheese in a single layer, followed by the pomegranate arils, diced jalapeño, and green onions.
Serve immediately, with crackers for dipping.
TO MAKE THE CRANBERRY SAUCE:
Add cranberries, orange juice, water and sugar to a medium saucepan, and stir to combine. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes or until most of the cranberries have popped.
Remove from heat. Chill the cranberry sauce in a sealed container in the refrigerator until completely chilled, about 2 hours. (Or you can make the cranberry sauce up to 3 days in advance.)
If you’d like to prepare the dip in advance, I recommend making the cranberry sauce up to 3 days in advance. Then refrigerate it in a sealed container, along with the prepared pomegranate arils, chopped jalapeno and thinly-sliced green onions (those last three ingredients can be stored together). Once you’re ready to serve the dip, just assemble all of the dip layers, and serve!
Here is my video tutorial for how to open and de-seed a pomegranate.