Cranberry Jalapeño Dip

Cranberry Jalapeño Dip by

Kelli Smith and Erin Barnett



  • 12 oz. fresh or frozen cranberries
  • 2 fresh jalapeño peppers, chopped, seeds removed
  • 2 tbsp. fresh cilantro
  • 2 green onions, chopped
  • ¾ cup sugar
  • 1 tbsp. lemon juice
  • 1 pinch salt


  1. Use a food processor to chop cranberries, a hand food chopper will also work.
  2. C hop up green onion, jalapeño peppers, and cilantro
  3. I n a bowl, combine the chopped cranberries, green onions, jalapeños, cilantro with sugar, lemon juice, and salt.
  4. R efrigerate until ready to serve.
  5. Serve with crackers or crostini from Ingles Bakery.