Recipe of the Month: Cranberry Jalapeno Cream Cheese Dip


  • cranberry jalapeno cream cheese dip12 ounces fresh cranberries rinsed and drained
  • 4 green onions or scallions minced
  • 1/4 cup cilantro chopped (optional)
  • 1 jalapeno pepper with seeds and ribs removed minced
  • 1 cup granulated sugar
  • 1/ 2 teaspoon cumin
  • 2 tablespoons fresh lemon juice (orange or lime is also an option)
  • 1/ 8 teaspoon kosher salt
  • 16 ounces cream cheese softened


  1. Pulse the cranberries in a food processor until coarsely chopped. Add the green onions, cilantro, and jalapeno pepper. Pulse a few more times to combine. Don't pulse for too long. It can make the cranberry mixture watery.
  2. Add sugar, cumin, lemon juice, and salt, and lightly pulse until thoroughly mixed.
  3. Transfer the cranberry mixture to a bowl and cover. Refrigerate for 4 to 6 hours for full flavor.
  4. To serve, spread the softened cream cheese (you can also lightly whip the cream cheese) on to a pie plate or shallow serving dish and spread the cranberry mixture evenly over the top. Or you can also put the block(s) on a plate and spoon the mixture on top.
  5. Serve with a variety of crackers, small baguettes, and veggies.

Note: You can also serve this as a salsa without using the cream cheese.


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