Ingredients:

  • 12 oz fresh cranberries
  • 0.5 cup granulated sugar
  • 2 green onions, thinly sliced
  • 2 jalapeños, seeded and finely minced
  • 0.25 cup fresh cilantro, chopped
  • 1 tbsp fresh lime juice
  • 0.25 tsp kosher salt
  • 16 oz full-fat cream cheese, softened
  • 0.25 cup sour cream
  • 0.5 cup toasted pecans, finely chopped

Instructions:

  1. Place the 12 oz fresh cranberries into your food processor. Pulse about 5-8 times until they are roughly chopped but not pureed. Note: You want distinct pieces for texture, not a smoothie.
  2. Transfer the chopped berries to a medium bowl and stir in the 0.5 cup granulated sugar, sliced green onions, minced jalapeños, chopped cilantro, 1 tbsp lime juice, and 0.25 tsp salt. Let this sit for at least 15 minutes until the berries look glossy and have released some liquid.
  3. In a separate large bowl, combine the 16 oz softened cream cheese and 0.25 cup sour cream. Use a hand mixer on medium speed for about 2 minutes until the mixture is velvety and holds soft peaks.
  4. Spread the cream cheese mixture into a shallow serving dish or a 9 inch pie plate. If you have time, let the cranberry mixture sit in a strainer for 2 minutes to remove excess juice, then spoon it evenly over the top of the cream cheese.
  5. Sprinkle the 0.5 cup toasted pecans over the top just before serving. This ensures they stay crispy and don't get soggy from the berry juice.
  6. Plate the dish with sturdy crackers, toasted baguette slices, or even celery sticks. Wait for the first guest to dive in and watch the two layers swirl together.