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Cranberry Cream Cheese Spread

Cranberry cream cheese spread with a jewel-red fresh cranberry salsa and a smooth, spreadable base. Made by pulsing cranberries, chilling for at least 1 hour, then spooning the topping over softened cream cheese for a fresh, tangy bite.
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Prep Time 15 minutes
chilling 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Cranberry salsa
  • 12 oz fresh cranberries
  • 0.5 cup sugar
  • 2 green onions sliced
  • 1 jalapeno seeded and minced
  • 0.25 cup fresh cilantro chopped
  • 1 tbsp lime juice
  • 0.25 tsp salt
Cream cheese layer
  • 8 oz cream cheese softened
  • 1 Crackers for serving

Equipment

  • 1 food processor

Method
 

Make the cranberry salsa
  1. Pulse the fresh cranberries in a food processor until finely chopped, pausing as needed to scrape down the sides.
  2. Transfer the cranberries to a bowl and stir in sugar, green onions, jalapeno, cilantro, lime juice, and salt until evenly combined.
  3. Cover and chill the cranberry mixture for at least 1 hour so the flavors meld, keeping it refrigerated until ready to serve.
Assemble and serve
  1. Spread the softened cream cheese onto a serving plate in an even layer, smoothing the surface with gentle pressure.
  2. Spoon the cranberry mixture over the top just before serving, covering the cream cheese evenly for a jewel-red finish.
  3. Serve with crackers on the side for scooping.

Notes

For the cleanest topping texture, pulse the cranberries in short bursts until they’re finely chopped rather than fully liquefied. Refrigerate the cranberry mixture up to 3 days and assemble the spread the same day for the best contrast between creamy cheese and fresh salsa; freezing isn’t recommended for the salsa since it can lose texture. For a lighter option, use whipped low-fat cream cheese for a similar spread with less richness.