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Cranberry Dip (5 Minutes, 5 Ingredients)

Cranberry Dip

5 from 2 votes
Author: Laurie Fleming
Prep Time: 5 minutes
Cook Time: 0 minutes
30 minutes
Total Time: 35 minutes
Servings: 6 Servings

Description

Cranberry sauce, sour cream, and horseradish blend into a creamy, tangy holiday dip in five minutes flat. One food processor, five ingredients, no cooking.

Ingredients 

  • 1/2 cup cranberry sauce
  • 1 cup sour cream
  • 1 tablespoon prepared horseradish
  • 1 teaspoon black pepper
  • 1 large jalapeño, seeded and chopped

Instructions

  • Slice the jalapeño in half lengthwise and scrape out the seeds and membranes. Leave a few seeds in for more heat. Roughly chop.
  • Add the cranberry sauce, sour cream, horseradish, black pepper, and jalapeño to a food processor or blender.
  • Blend for 15 seconds, until smooth and evenly pink. Don't over-blend.
  • Transfer to a serving bowl, cover, and refrigerate at least 30 minutes before serving. Stir before serving.

Equipment

  • Food Processor
  • Wooden Spoon

Notes

Cranberry sauces vary in sweetness — taste before chilling and add more horseradish if yours is on the sweet side. Keeps 3 to 4 days refrigerated. Do not freeze.

Nutrition

Serving: 1ServingCalories: 116kcalCarbohydrates: 12gProtein: 1gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 23mgSodium: 24mgPotassium: 71mgFiber: 0.5gSugar: 9gVitamin A: 276IUVitamin C: 4mgCalcium: 43mgIron: 0.2mg