Description
If you’re looking for a festive appetizer that strikes the perfect balance between sweet and spicy, then Cranberry Jalapeño Dip Tarts should be at the top of your list!
Ingredients
Scale
- 12 mini phyllo or shortcrust tart shells
- 1 cup fresh or frozen cranberries, coarsely chopped
- 1 small jalapeño, seeded and finely diced
- 1/4 cup green onions, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/3 cup granulated sugar
- 1 tablespoon lime juice
- 1/8 teaspoon salt
- 8 ounces cream cheese, softened
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 tablespoon sliced jalapeño (optional, for garnish)
- Zest of 1 lime (optional, for garnish)
Instructions
- Start by preparing your cranberry-jalapeño mixture. In a medium mixing bowl, combine the coarsely chopped cranberries, diced jalapeño, finely chopped green onions, chopped cilantro, granulated sugar, lime juice, and salt. Stir the ingredients thoroughly, ensuring everything is well-distributed. Once combined, let the mixture sit for about 10 minutes.
- While your cranberry mixture is coming together, take another mixing bowl and add your softened cream cheese. Using either a hand mixer or a spatula, beat the cream cheese until it becomes smooth and creamy. Gently fold in half of the cranberry mixture into the cream cheese until just combined, being careful not to overmix.
- Using a spoon or a piping bag, carefully fill each tart shell with the cranberry cream cheese mixture, stopping just short of the rim. Reserve a spoonful of the cranberry mixture to top each tart, then dollop a bit over each tart.
Notes
Ensure your cream cheese is at room temperature for easy mixing. Adjust the quantity of jalapeño based on your heat preference. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
Nutrition
- Calories: 150 kcal
- Sodium: 120 mg
- Protein: 3 g