Ingredients
- 12 ounces fresh or frozen cranberries
- 3/4 cup pomegranate juice
- 2/3 cup granulated sugar
- 16 ounces softened cream cheese
- 1/4 cup chopped scallions
- 3–4 tablespoons pickled jalapenos (chopped)
- 2 teaspoons lemon zest
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a small saucepan over medium heat, combine cranberries, pomegranate juice, sugar, and salt. Bring to a boil, then simmer for 8-10 minutes until thickened.
- In a mixing bowl, blend softened cream cheese with scallions, jalapenos, lemon zest, garlic powder, salt, and pepper until smooth.
- Cool the cranberry mixture slightly before layering it over the cream cheese base in a serving bowl.
- Garnish with extra scallions if desired and serve with crackers or vegetable sticks.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 30g
- Calories: 100
- Sugar: 6g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 20mg