I am taking a temporary break from our Apple Series this month to partake in a fun Holiday Cocktail Party Blog Hop! While quality time with family is the most important part of the holidays, food makes that time even better. Consider how many wonderful holidays moments occur with food – baking Christmas cookies with your children, enjoying fun laughs with friends at a cocktail party, great conversations at the dinner table or huddled by the fire sharing a yummy dessert.
Food can truly be the best backdrop for holiday cheer, so I am very excited to participate in this blog hop and share this Cranberry Jalapeño Dip with all of you. These are all bloggers I care for and respect, so I can’t wait to hop around myself to see what they have made. I’m expecting to find some yummy ideas.
I don’t know about you, but I’ve already started prepping for the holidays. We don’t have any large gatherings at our place – it’s really too small – but we do have a few different holiday potlucks and host a small holiday gathering with our closest friends.
First up for us is Thanksgiving. This year we are with Bryan’s extended family, and I will usually bring a couple things to contribute. Bryan and I really enjoyed this Cranberry and Jalapeño Cream Cheese Dip, so I’m thinking about making it again. It’s such a pretty color and easy to prepare ahead of time and travel with. Just make the salsa part ahead of time and then pour on the cream cheese when you are ready.
Have you started prepping for the holidays yet? How many events/parties do you attend?
- 12 ounces fresh cranberries
- 2 jalapeño peppers, seeded and finely diced
- 5 green onions - chopped
- ½ - ¾ c sugar (by taste, can always add the extra sugar later)
- ⅛ c fresh cilantro - chopped
- ½ tsp cumin
- 1 tsp chili powder
- 2 tbsp fresh lemon juice
- ⅛ tsp salt
- 2 8-oz packages light cream cheese
- Crackers, tortilla chips or cinnamon-sugar pita chips, for serving
- Pulse about 4 oz of the cranberries at a time in a food processor or blender until coarsely chopped. Place into a medium to large bowl when done.
- Chop your green onions and cilantro and then de-seed and finely dice your jalapeños.
- Add these and all the other ingredients (except the cream cheese and crackers/chips) to the cranberries and stir until well combined.
- Transfer the mixture to a tupperware and refrigerate for 4 hours (or up to overnight). This will allow all the flavors to combine.
- When ready to serve, spread the cream cheese in an even layer at the bottom of a pie dish or on a serving plate with a ridge on the edge. Top with the cranberry and jalapeño mixture.
- Serve with your choice of chips/crackers.
I will definitely be sharing a round up for all of you later this month with all of these yummy recipes, but, in the meantime, head over to take a look at the other posts in this Holiday Cocktail Party!
Domestic Superhero | Just Us Four | The Blue Eyed Dove | Sweet Pea | Glued To My Crafts | Patricia Eales Nutrition | Lemons and Laughs | Cupcakes&Crowbars | Sowdering About | Vegetarian Gourmet | Yesterday on Tuesday | Mom Home Guide | My Craftily Ever After | The Love Nerds | One Krieger Chick | Kenarry: Ideas for the Home | A Dish of Daily Life
Cocktails & Mocktails
Desserts & Sweet Treats
Major Hoff Takes A Wife | This Is The Life I Have Chosen | Crazy for Crust | Sypsie Designs | DIYfaerie | Little Blog on the Homestead | Living Better Together | Laura’s INKlings | Life Made Sweeter | Tried & True | FrugElegance | Play. Party. Pin.
Feel free to stop back and tell me which is your favorite recipe shared in this #2014CocktailPartyHop! No, you don’t have to say mine! 😉