![Cranberry Jalapeno Cream Cheese Dip](https://cdn.statically.io/img/www.southernliving.com/thmb/b76mWhIf0eHx-HrTEni5yuLuj0Q=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Sl_SEO17_Cranberry-jalapeno-Cream-Cheese-Dip_80-S-2000-07ed543f2eed4a8da470e2e122da0441.jpg)
Ingredients
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1 (10-oz.) package frozen cranberries, thawed (about 2 1/2 cups)
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1 cup sweetened dried cranberries
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1/2 cup chopped fresh flat-leaf parsley, plus more for garnish
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1/4 cup granulated sugar
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1 tablespoon grated orange zest plus 2 Tbsp. fresh juice (from 1 orange)
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1/2 teaspoon kosher salt
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1 large jalapeño chile, seeded and chopped (3 Tbsp.), divided
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2 (8-oz.) containers whipped cream cheese spread
Directions
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Process thawed cranberries, dried cranberries, parsley, sugar, orange zest, orange juice, salt, and 1 1/2 tablespoons of the chopped jalapeño in a food processor until finely chopped and well-combined, about 1 minute. Transfer to a large bowl; cover and chill at least 2 hours or up to 1 week.
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When ready to serve, spread cream cheese on a platter, and top with cranberry-jalapeño salsa. Garnish with remaining 1 1/2 tablespoons chopped jalapeño and additional chopped parsley.