viral jalapeno cranberry cream cheese dip by lindsey maestas 

I made this recipe last year and it was AMAZING. My family absolutely loved it and I’ve linked to the original recipe here. I did tweak mine a bit with these small changes + suggestions:

-I added a cup of cilantro, rather than 2 Tbsp. cilantro

-I’ve made this a few times with different amounts of sugar, and 1 cup is the ideal amount of sweetness

-I’ve used regular cream cheese and I do not recommend it; always go with whipped

-strain about 95% of the liquid; that juice has a ton of flavor

-the cream cheese at room temp makes it more scoopable

-ritz or club crackers pair well with this

-my Indian family likes it spicy, so I use 3 jalapeno peppers, but you can decide what is best for you

-let it refrigerate for at least 6 hours; overnight is ideal but 6 will be good enough

-double your serving size; I run out of this quickly and always wished I had more when hosting

-don’t chop cranberries too finely; the texture is key

Link to chopper I use: Fullstar Vegetable Chopper – Spiralizer Vegetable Slicer – Onion Chopper with Container

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