This Cherry Jalapeño Dip with Whipped Cream Cheese is a warm weather twist on a cream cheese cranberry dip that gets served around Thanksgiving in my family. The dip is no bake and is served chilled which makes it an ideal snack for warm weather days.
Wow September already, huh? The market is still bursting with summer fruits and vegetables but I can already see a shift in people’s interest into wanting fall food. I get it – I’m honestly right there with you. I could use some new inspiration in the form of cozy soups and apple desserts. I’m not going to jump right into all things falls but I will start to gradually, after Labor Day, start focusing more on cooler weather recipes.
Until then, I’m still here embracing hot weather food like this Cherry Jalapeño Dip with Whipped Cream Cheese! Wyatt’s mom always makes a cranberry relish that she spreads over cream cheese for the holidays. The deep red of these cherries reminded me of that dip so I decided to whip up a summer version! What makes this dip so perfect for this time fo year is that it is no bake and served chilled so you don’t have to worry about turning your oven on. Also, to lighten the texture from the winter version, we whipped the cream cheese in a stand mixer.
Serve this dip with crackers and a drizzle of olive oil. If wanting to make this ahead of time, make everything but wait to put the cherry topping over the cream cheese until right before serving and store both components in an airtight container in the fridge until ready to serve. When ready to serve, spread the cream cheese around the bottom of a small serving bowl, spoon the cherry mixture of it, and drizzle with olive oil. And just like that, it’s ready to be devoured!
This Cherry Jalapeño Dip with Whipped Cream Cheese is a warm weather twist on a cream cheese cranberry dip that gets served around Thanksgiving in my family. The dip is no bake and is served chilled which makes it an ideal snack for warm weather days.
- 1 1/2 cup chopped fresh cherries
- 1 jalapeño finely diced
- 1 large or 2 small scallions finely chopped
- 2 Tbsp chopped cilantro
- 2 Tbsp fresh lime juice (from 1 lime)
- 1/2 tsp chili powder
- 1/2 tsp salt
- 2 tsp sugar, + potentially more depending on how sour the cherries are (will explain in the directions)
- 1 8 oz package cream cheese softened
- 2 Tbsp whole milk
- 1 Tbsp olive oil
- dash of pepper
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In a medium mixing bowl, toss together the chopped cherries, diced jalapeño, scallions, cilantro, lime juice, chili powder, and salt. Taste and if your cherries are very tart, add a little sugar (1 tsp at a time) until the mixture is just a touch sweet while still being spicy.
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Using a stand mixer fitted with a whisk attachment, beat the cream cheese on medium until light and fluffy, about 30 seconds. With the mixer running, slowly pour in the milk and 2 tsp sugar and let mix for another 30 seconds or until everything is completely incorproated and the final texture is very light.
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Spread the whipped cream cheese onto the bottom of a small serving bowl. Spoon the cherry mixture evenly over the cream cheese. Drizzle with olive oil and a sprinkle of black pepper.
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Serve right away with crackers.
Make sure to tag Vegetarian ‘Ventures on Instagram and use #vegetarianventures when trying this dish out!
