Creamy Whipped Brie with Cranberry Salsa

Brie is whipped until creamy with cream cheese, pepper and lemon zest, then served with cranberry-jalapeno salsa.



  • 2 cups fresh cranberries
  • 3 medium green onions, finely chopped
  • 1 small red jalapeno pepper, seeded and minced
  • 1/4 cup plus 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 3 tablespoons minced fresh cilantro
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons peeled and finely minced fresh gingerroot

Whipped Brie

  • 3/4 pound brie cheese, room temperature
  • 8 ounces cream cheese, room temperature
  • 1/4 teaspoon black pepper
  • 1 teaspoon finely grated lemon zest
  • Crackers



  1. Pulse the cranberries in a food processor until very finely chopped. Transfer to a bowl.
  2. Stir in the green onions, jalapeno, sugar, salt, cilantro, lemon juice and ginger.
  3. Cover and refrigerate at least 4 hours. Stir occasionally.

Whipped Brie

  1. Remove the rind from the brie and put the cheese into a food processor with the cream cheese, pepper and lemon zest. Process until very smooth.
  2. Transfer to a serving bowl. Cover and refrigerate. (This can be made 24 hours in advance.)
  3. Bring to room temperature 1 hour before serving.
  4. Serve with crackers and the salsa on the side.

Yield: 8 to 10 servings

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