Cranberry Chipotle Spread

READY IN: 15mins
Recipe by Chef Kate

From "Crazy for Chipotle" by Lynne Nusom. It's best if it sits in the fridge for at least an hour.

Top Review by SusieQusie

I was very intrigued by this recipe since it contains a lot of my favorite flavors in a curious mix. After the first *very tart* bite, I was sure I had done something wrong but after double-checking the recipe I verified that I had made just as written. I stirred in a teaspoon of Splenda to subdue the tartness somewhat and that did help. Since it was not a popular item among my guests, I plan to tweak the leftovers by adding some finely chopped dried, sweetened cranberries. This should give my taste buds the sweet/tart/hot flavors they were expecting. Thanks for sharing the recipe!

Ingredients Nutrition


  1. Put the cranberries, orange peel, and nuts in a food processor and pulse rapidly four or five times until coarsely chopped.
  2. Add the chipotle, cilantro, and cream cheese and blend until smooth.
  3. Spoon into a bowl, cover with plastic wrap, and refrigerate until ready to serve.
  4. Serve with good crackers, French bread, or Mexican pan tostado.

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