A creamy blend of cheeses, cranberries, and jalapeños brings sweet-tart zing to every holiday or game day table.
# What You’ll Need:
→ Dairy
01 - 8 ounces cream cheese, softened
02 - 1/2 cup sour cream
03 - 1/2 cup whole milk
04 - 2 cups shredded Monterey Jack cheese
05 - 1 cup shredded sharp cheddar cheese
→ Fruits & Vegetables
06 - 1 cup fresh or thawed frozen cranberries, roughly chopped
07 - 2 jalapeños, seeded and minced
08 - 2 spring onions, thinly sliced
09 - 1 small garlic clove, minced
→ Seasonings
10 - 1 teaspoon olive oil
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon ground black pepper
13 - 1/2 teaspoon smoked paprika (optional)
14 - 1 tablespoon honey or maple syrup (optional, for balance)
→ Garnish (optional)
15 - Chopped fresh cilantro leaves
16 - Extra sliced jalapeños
17 - Extra cranberries
# How-To:
01 - Set oven to 350°F and allow to fully preheat.
02 - In a small skillet over medium heat, warm olive oil. Sauté jalapeños and garlic for 2–3 minutes until aromatic. Stir in chopped cranberries and honey or maple syrup, cooking for 2 minutes until cranberries begin to soften. Remove from heat.
03 - In a large bowl, use a hand mixer or spatula to beat cream cheese until smooth. Incorporate sour cream and whole milk, mixing thoroughly to achieve a cohesive texture.
04 - Fold in Monterey Jack, cheddar, sautéed cranberry-jalapeño mixture, spring onions, salt, black pepper, and smoked paprika if desired. Mix until evenly combined.
05 - Spoon the mixture into a medium baking dish or oven-safe skillet. Smooth the surface for even baking.
06 - Place on center rack and bake for 15 minutes, or until bubbling and golden around the edges.
07 - Remove from oven and allow to cool slightly. Top with chopped cilantro, extra cranberries, and jalapeño slices as desired. Serve warm accompanied by tortilla chips, crackers, or toasted baguette slices.
