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.
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.
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.
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.
Serve right away with crackers.