# Components:
→ Dairy
01 - 8 oz cream cheese, softened
02 - 1/2 cup sour cream
03 - 1/2 cup whole milk
04 - 2 cups shredded Monterey Jack cheese
05 - 1 cup shredded sharp cheddar cheese
→ Fruits & Vegetables
06 - 1 cup fresh or thawed frozen cranberries, roughly chopped
07 - 2 jalapeños, seeded and minced
08 - 2 spring onions, thinly sliced
09 - 1 small garlic clove, minced
→ Seasonings
10 - 1 teaspoon olive oil
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon ground black pepper
13 - 1/2 teaspoon smoked paprika (optional)
14 - 1 tablespoon honey or maple syrup (optional, for balance)
→ Garnish (optional)
15 - Chopped fresh cilantro leaves
16 - Sliced jalapeños
17 - Extra cranberries
# Directions:
01 - Set oven to 350°F (180°C) and allow to fully preheat.
02 - Heat olive oil in a small skillet over medium heat. Add minced jalapeños and garlic and sauté for 2–3 minutes until aromatic. Stir in chopped cranberries and honey or maple syrup, if desired. Cook for 2 additional minutes, stirring until cranberries soften. Remove mixture from heat.
03 - In a large mixing bowl, beat cream cheese with a hand mixer or spatula until smooth. Add sour cream and whole milk, mixing well until uniform.
04 - Fold Monterey Jack, cheddar cheese, sautéed cranberry-jalapeño mixture, spring onions, salt, black pepper, and smoked paprika, if using, into the dairy blend.
05 - Spoon prepared mixture into a medium baking dish or ovenproof skillet. Smooth the top for even baking.
06 - Bake in oven for 15 minutes, or until dip is bubbly and edged with golden color.
07 - Remove from oven and set aside to cool for a few minutes. Top with cilantro, extra cranberries, and jalapeño slices as desired.
08 - Present warm alongside tortilla chips, assorted crackers, or toasted baguette slices.
