Description
Cranberry Jalapeño Dip Tarts offer a delightful contrast of creamy richness and zesty heat. The buttery tart shell cradles a smooth, tangy filling that bursts with the vibrant flavors of fresh cranberries and spicy jalapeños, creating a mouthwatering experience that dances on the palate.
Ingredients
Scale
- Tart Shell:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- 1–2 tablespoons cold water
- Filling:
- 1 cup cream cheese, softened
- ½ cup sour cream
- 1 cup fresh cranberries
- 1–2 jalapeños, finely chopped (seeds removed for less heat)
- ¼ cup honey
- 1 tablespoon lime juice
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine flour, butter, and sugar until crumbly. Add egg yolk and cold water, mixing until a dough forms.
- Roll out the dough and cut into circles to fit a mini muffin tin. Press into the tin and bake for 10-12 minutes until golden.
- In another bowl, beat together cream cheese and sour cream until smooth. Stir in cranberries, jalapeños, honey, lime juice, and salt.
- Fill each tart shell with the cranberry jalapeño mixture.
- Bake for an additional 15-20 minutes until the filling is set and slightly golden on top.
- Let cool before serving. Enjoy warm or at room temperature.
Notes
- Make-ahead: Prepare the tart shells a day in advance and store in an airtight container.
- Storage: Keep leftovers in the refrigerator for up to 3 days.
- Substitutions: Use Greek yogurt instead of sour cream for a lighter option.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: appetizers
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini tart
- Calories: 150
- Sugar: 5 grams
- Sodium: 120 milligrams
- Fat: 9 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 15 grams
- Fiber: 1 gram
- Protein: 2 grams
- Cholesterol: 30 milligrams
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