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Cranberry Jalapeño Dip Tarts

Delightful bite-sized tarts filled with a creamy cranberry and jalapeño mixture, bursting with flavor and perfect for holiday gatherings.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American, Holiday
Calories: 130
Ingredients Method Notes

Ingredients
  

For the Tart Shell
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour.
  • 1/2 cup Unsalted Butter Coconut oil can be used for a dairy-free alternative.
  • 1/4 teaspoon Salt Himalayan salt can be used if desired.
  • 3-4 tablespoons Cold Water Ice-cold water helps maintain flakiness.
For the Filling
  • 8 ounces Cream Cheese Opt for vegan cream cheese if needed.
  • 1/4 cup Sour Cream Greek yogurt can be used as a substitute.
  • 1/2 cup Cranberry Sauce Homemade adds a personal touch.
  • 1-2 tablespoons Fresh Jalapeños Substitute with mild green peppers for less heat.
  • 2 tablespoons Green Onions Shallots can be used as a great alternative.
  • 1 tablespoon Lime Juice Lemon juice works in a pinch.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a mixing bowl, combine flour and salt.
  3. Cut in butter until the mixture resembles coarse crumbs.
  4. Add cold water, one tablespoon at a time, mixing until the dough forms a ball.
  5. Wrap in plastic wrap and refrigerate for 30 minutes.
  6. Roll out the dough on a floured surface to 1/8 inch thick.
  7. Cut into circles and press into a greased mini muffin tin.
  8. Bake the tart shells for 12-15 minutes or until golden brown.
  9. Remove from the oven and let cool.
Filling Preparation
  1. In a separate bowl, mix cream cheese, sour cream, cranberry sauce, jalapeños, green onions, and lime juice until smooth.
  2. Fill each cooled tart shell with the cranberry jalapeño mixture.
  3. Chill in the refrigerator for at least 1 hour before serving.

Notes

Serve chilled or at room temperature. Garnish with extra green onions or a sprinkle of lime zest for added flair. Store leftovers in an airtight container in the refrigerator for up to three days; crust may lose crispiness over time. Tart shells can be frozen without filling for freshness.