Description
Cranberry Jalapeño Dip Tarts are a delightful holiday appetizer combining sweet and spicy flavors in a crispy tart shell.
Ingredients
Scale
- 12 mini phyllo or shortcrust tart shells
- 1 cup fresh or frozen cranberries, coarsely chopped
- 1 small jalapeño, seeded and finely diced
- 1/4 cup green onions, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/3 cup granulated sugar
- 1 tablespoon lime juice
- 1/8 teaspoon salt
- 8 ounces cream cheese, softened
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 tablespoon sliced jalapeño (optional, for garnish)
- Zest of 1 lime (optional, for garnish)
Instructions
- In a medium mixing bowl, combine cranberries, jalapeño, green onions, cilantro, granulated sugar, lime juice, and salt. Stir thoroughly and let the mixture rest for 10 minutes.
- In a separate bowl, beat softened cream cheese until smooth and creamy.
- Fold half of the cranberry mixture into the cream cheese until just combined. Reserve the other half for topping.
- Spoon or pipe the cranberry cream cheese filling into each tart shell, filling nearly to the rim.
- Top each tart with a spoonful of the reserved cranberry mixture.
- Garnish with chopped cilantro, optional sliced jalapeño, and lime zest.
- Serve immediately for crisp texture or refrigerate for up to 2 hours prior to serving.
Notes
- For a milder flavor, adjust the amount of jalapeño to taste.
- These tarts can be assembled ahead of time and refrigerated until serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 120
- Sugar: 6g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg