Cream Cheese Log with Sweet-and-Spicy Cranberry Relish
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 448
- Total Fat
- 30
- Saturated Fat
- 17
- Carbohydrates
- 36
- Dietary Fiber
- 2
- Sugar
- 29
- Protein
- 11
- Cholesterol
- 91
- Sodium
- 421
- Total: 2 hr 30 min (includes chilling time)
- Active: 30 min
Ingredients
Cranberry Relish:
1 jalapeno, stemmed and seeded
12 ounces fresh cranberries
1 cup sugar
2 scallions, finely chopped
1 teaspoon finely grated orange zest
Kosher salt
Cream Cheese Log:
16 ounces cream cheese, softened
8 ounces shredded Mexican cheese blend
1 teaspoon finely grated lime zest
Kosher salt
2 tablespoons finely chopped fresh cilantro
Crackers or toasted bread, for serving
Directions
- For the cranberry relish: Pulse the jalapeno in a food processor until finely chopped. Add the cranberries; pulse until finely chopped (but not ground). Transfer to a bowl and stir in the sugar, scallions, orange zest and 1/4 teaspoon salt. Cover and refrigerate for at least 2 hours or overnight.
- For the cream cheese log: In a large bowl, beat the cream cheese, shredded cheese, lime zest and 1/4 teaspoon salt with a wooden spoon or spatula until well blended. Mix in the cilantro. Spoon onto a large piece of plastic wrap and form into an even 1-inch-diameter log. Refrigerate until firm, at least 2 hours or overnight.
- Right before serving, unwrap the log and transfer it to a serving plate. Drain the cranberry mixture well, then carefully spoon a thick layer of it onto the cheese log, pressing all over to cover. Clean any spills from the serving plate and serve immediately with crackers or toasted bread.