Cranberry and Jalapeno Dip
Cranberry and Jalapeno Dip is the perfect mix sweet and spicy. This gluten-free dip will be your favorite holiday tradition!
- 2 14 oz Whole Cranberry Sauce
- 2 Jalapenos finely diced
- 1 tbsp lime juice fresh
- 16 oz cream cheese
- 1 tbsp green onions chopped, white part only
Spray slow cooker with non-stick spray or use liner.
Add cream cheese, cranberry sauce, jalapenos, lime juice, and green onions to slow cooker.
Stir until ingredients are well combined.
Cook on high for 2-3 hours. Stir occasionaly.
Serve with tortilla chips or crackers. Top with green onions and jalapenos if desired.
Calories: 196kcal | Carbohydrates: 3g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 62mg | Sodium: 182mg | Potassium: 91mg | Fiber: 1g | Sugar: 2g | Vitamin A: 808IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 1mg