Our casual work Christmas party was yesterday. The appetizers were plentiful, we had a full spread of cookies, and the Secret Santas amongst us were very giving.
I didn’t end up eating an actual meal yesterday. I just ate chips, dips, cheese and some crockpot chicken and dressing my boss made. We’re a group that likes to spend the day grazing, and yesterday was no different.
I knew I wanted to bring some dips to the party, just not the normal salsa, queso, and ranch dips. I settled on two that I think ended up being quite the hit.
This one was a little out there—but I had most of the ingredients already in my kitchen so I was dead set in making it. One coworker told me it was a dip she just ended up having to have more and more of; I have to agree with her there. It’s one that is a little strange on first bite but addicting in the end.
I think the Chinese Five Spice in the dip gives it that craveable taste. It’s different, it’s festive, and it’s got a little bit of a kick from the jalapenos.
I used dried cranberries in this dip, but fresh would work just fine too. Just ramp up the cooking time for a few minutes so the berries can break down more.
Serve this dip with water cracker, ritz, or chips. I really liked the little Christmas tree crackers I found at the store with this dip.
Cranberry Jalapeno Dip
A creamy, spicy and sweet dip perfect for the holidays.
- 1 cup dried cranberries
- 8 oz. cream cheese, softened
- 1/4 cup brown sugar
- 1 jalapeno, diced
- Juice of 1 orange
- 1 tsp. Chinese Five Spice
- Heat cranberries, brown sugar, jalapeno, orange juice and Chinese five spice in a saucepan over medium heat. Bring to a boil and then reduce heat to a simmer. Simmer for 10 minutes or until cranberries are re-constituted and most of the liquid is gone.
- Whip softened cream cheese in a medium-sized bowl. Stir in cranberry mixture. Stir until well mixed. Refrigerate until ready to serve. Serve with crackers or chips.