Cherry – Jalapeño Dip
I just have to make this dip because Costco doesn’t always carry it and my husband happens to love it so much that he kept asking me make it and share the recipe on the blog. A sweet & spicy explosion! This cherry- jalapeño dip packs a punch with juicy cherries, fiery jalapeño, and tangy lime. Cool yet addictive, it’s the perfect chip topper for your next party.
What cherries to use?
We honestly just used the frozen ones from Costco as they come already pitted. However, if you have fresh cherries to use, it is better to use the sweet cherries such as Bing, Rainier, Skeena, Chelan, Lambert, Sweetheart, Queen Anne, Tulare, Van, Lapins, Benton.
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Cherry – Jalapeño Dip
Ingredients
- 1 ½ cup halves and pitted cherries
- 1 jalapeño pepper finely diced
- 1 – 2 green onion chopped
- 2 tbsp fresh lime juice
- 1 tsp chili powder
- 1 tbsp maple syrup or honey or sugar
- 1 package 8 oz cream cheese soften
- 2 tbsp milk
- 1 tbsp olive oil
- 2 tbsp cilantro chopped
- ½ tsp salt
Instructions
- In a small bowl, mix together the cherry, chili powder, salt, lime juice, chopped green onion, cilantro, and minced jalapeño. Let sit for 10 minutes so the flavors can meld.
- In a separate bowl, beat cream cheese, maple syrup, and milk together until soft and fluffy.
- Mix the cream cheese mixed and cherry – jalapeño mixed together until combined.
- Optional : I used 3/4 of the cream cheese mix to mix with the cherry – jalapeño blend. It will turn pink and delicious. However, I used 1/4 of the cream cheese mixed that is still white in the middle, then top with some of the cherry – jalapeño mixed on the top.
- Drizzle some olive oil on the top.
- Serve with chips on crackers. Store the leftovers in the fridge up to 4-5 days.
