Cranberry Jalapeño Dip Tarts (Print Version)
Tart shells filled with creamy cheese, cranberry and jalapeño for a vibrant, festive appetizer in under 40 minutes.
# What You’ll Need:
→ Tart Shells
01 - 12 mini phyllo or shortcrust tart shells
→ Cranberry Jalapeño Filling
02 - 1 cup fresh or frozen cranberries, coarsely chopped
03 - 1 small jalapeño, seeded and finely diced
04 - 1/4 cup green onions, finely chopped
05 - 1/4 cup fresh cilantro, chopped
06 - 1/3 cup granulated sugar
07 - 1 tablespoon lime juice
08 - 1/8 teaspoon salt
09 - 8 ounces cream cheese, softened
→ Garnish
10 - 2 tablespoons fresh cilantro, chopped
11 - 1 tablespoon sliced jalapeño (optional)
12 - Zest of 1 lime (optional)
# How to Make It:
01 - In a medium mixing bowl, combine cranberries, jalapeño, green onions, cilantro, granulated sugar, lime juice, and salt. Stir thoroughly to ensure even distribution. Allow the mixture to rest for 10 minutes to meld flavors.
02 - Place softened cream cheese into a separate bowl. Using a hand mixer or spatula, beat until smooth and creamy.
03 - Fold half of the cranberry mixture gently into the cream cheese until just combined. Reserve the remaining cranberry mixture for topping.
04 - Spoon or pipe the cranberry cream cheese filling into each tart shell, filling nearly to the rim.
05 - Top each tart with a spoonful of the reserved cranberry mixture.
06 - Finish with a sprinkle of chopped cilantro, optional sliced jalapeño, and lime zest.
07 - Serve immediately for crisp texture, or refrigerate up to 2 hours prior to serving.
# Additional Tips::
01 -
- Bright flavors and creamy texture in every bite
- Effortless to prepare and a crowd-pleaser for any holiday gathering
02 -
- Contains dairy; tart shells may have gluten, eggs, or dairy, so check labels.
- Not suitable for nut allergies if using nut-based garnishes.
03 -
- Pipe the filling for a neater presentation and less mess.
- Make cranberry mixture a day ahead for deeper flavor.