Ingredients:
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 cup finely shredded cheese (Asiago, cheddar, Monterey Jack, or a blend)
- 1/4 cup dried cranberries, roughly chopped
- 2-3 tablespoons finely chopped jalapeno (adjust based on spice preference)
- 4 slices bacon, cooked and crumbled
- 2-3 green onions, thinly sliced
- 1 teaspoon onion powder
- 1-2 tablespoons cranberry juice (optional, for sweetness)
- Salt and pepper to taste
- Crackers, pretzels, or crostini for serving
Instructions:
- Prep the ingredients: Cook the bacon until crispy, then crumble. Finely chop the jalapenos (remove the seeds if you want less heat). Thinly slice the green onions.
- Cream cheese base: In a large bowl, beat the softened cream cheese with an electric mixer until light and fluffy. Add sour cream and beat until combined.
- Add flavors: Stir in the shredded cheese, cranberries, jalapenos, bacon, green onions, onion powder, and cranberry juice (if using). Season to taste with salt and pepper.
- Chill and develop flavors: Cover the bowl tightly and refrigerate for at least 4 hours, or ideally overnight. This allows flavors to meld and the dip to thicken.
- Soften before serving: Let the dip sit at room temperature for about 30 minutes before serving for optimal creaminess.
- Serve and enjoy: Transfer the dip to a serving bowl and enjoy with crackers, pretzels, or a sliced baguette.
Tips:
- Spice adjustment: Start with less jalapeno and add more to taste for desired heat.
- Make it chunky: For a more rustic dip, skip finely chopping the cranberries and jalapenos.
- Optional mix-ins: Consider adding a small amount of finely grated garlic or a pinch of cumin for extra flavor depth.
- Serving suggestions: Top with extra bacon crumbles and a few whole cranberries for a festive look.
Enjoy your delicious Cranberry Jalapeno Bacon Dip!
