Ingredients:

  • 12 oz fresh cranberries, rinsed and picked over
  • 3 large jalapeños, seeded and finely diced
  • 1 bunch green onions, white and light green parts only, chopped
  • 15g fresh cilantro, loosely packed
  • 1/3 cup honey or maple syrup
  • 2 tbsp fresh lime juice
  • 1/2 tsp fine sea salt
  • 1 tsp lime zest
  • 8 oz Neufchâtel cheese, softened to room temperature
  • 1/2 cup plain non-fat Greek yogurt
  • 1/4 tsp garlic powder

Instructions:

  1. Pulse the aromatics. Place the fresh cranberries, jalapeños, green onions, and cilantro into a food processor.
  2. Monitor the texture. Pulse 8–12 times until the mixture resembles coarse gravel. Note: You want distinct pieces, not a puree.
  3. Combine the flavors. Transfer the cranberry mixture to a medium bowl and stir in the honey, lime juice, sea salt, and lime zest.
  4. Begin the maceration. Cover and refrigerate for at least 4 hours until the berries soften and the flavors meld.
  5. Softened base prep. In a separate mixing bowl, combine the room temperature Neufchâtel cheese, Greek yogurt, and garlic powder.
  6. Whip the cheese. Use a hand mixer to beat the mixture until it is aerated and light.
  7. Chill the base. Keep the whipped cheese in the fridge until you are ready to assemble, ensuring it stays firm.
  8. Drain the salsa. Use a fine mesh strainer to remove excess liquid from the cranberry mixture after its 4 hour rest.
  9. Layer the dip. Spread the whipped cheese base into an even layer on a serving platter or shallow bowl.
  10. Final topping. Spoon the chilled cranberry salsa over the cheese and serve immediately with crackers or toasted baguette. > Chef's Tip: If you’re in a rush, don't skip the 4 hour maceration. Raw cranberries are very firm and quite bitter. That resting time in the honey and lime is what actually cooks them, making them pleasant to eat.