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As the holiday season approaches, we’re always looking for recipes that will excite and ease our gatherings. Enter the Cranberry Jalapeno Cream Cheese Dip, a perfect holiday party appetizer that promises to be the star of your holiday table.
This isn’t just any creamy dip; it’s a culinary harmony where the tart cranberries meet the heat of jalapeño peppers, creating a cranberry salsa, all melded into the creamy richness of cream cheese.
Table of Contents
Why You’ll Love This Recipe
- Versatility: Perfect for holiday parties, game nights, or a surprising addition to your brunch spread.
- Quick Prep: This easy appetizer is ready in only 10 minutes; this easy dip recipe is your go-to when time is of the essence.
- Fresh Flavors: Made with fresh ingredients, it’s delicious, wholesome, and a perfect blend of flavors.
- Attractive Presentation: The pretty color of the fresh cranberries makes for a festive presentation.
Why This Recipe Works
The magic of this creamy cranberry jalapeno dip lies in its balance. The cranberries provide a burst of tartness perfectly offset by the sweetness from sugar and the zesty kick of spicy jalapeños, creating a delightful cranberry jalapeno salsa. The cream cheese acts as a smooth, indulgent base, creating a spreadable and dippable texture.
Ingredients
Refer to the printable recipe card at the end of the post for detailed ingredients and measurements.
- Cranberries-I like to use fresh cranberries, but you could also use frozen cranberries. Be sure to drain them after thawing.
- Jalapeños -I like to use fresh jalapeños, deseed them, and dice them. However, you could also use pickled jalapeños and dice them.
- Cilantro – Use fresh cilantro unless you hate it, then try using fresh parsley instead.
- Green Onions – Green onions or chives will work.
- Sugar-I used granulated sugar. However, you could use your favorite sugar substitutes, such as monk fruit, Swerve, or Splenda.
- Lime Juice-I like to use fresh lime juice, but you could also use store-bought lime juice or lemon juice.
- Cream Cheese – Use softened cream cheese. Mascarpone works well, also.
How To Make Cranberry Jalapeño Cream Cheese Dip
Place the cranberries, jalapeño pieces, cilantro, and green onion into a food processor.
Pulse for a few seconds, then scrape the sides and pulse again. Add the sugar, lime juice and salt and pulse for 2 to 3 more seconds.
Refrigerate for 10 to 20 minutes. You can drain the mixture or just use a slotted spoon when using the cranberries. Beat the cream cheese for a few minutes with a hand mixer until nice and fluffy.
Spread the cream cheese on a plate.
Spoon the cranberry dip over the cream cheese. Serve with crackers or chips.
Recipe Tips
- Jalapeño Heat: Add more or fewer jalapenos, depending on your spice preference. If you prefer it to be more spicy, include the seeds.
- Cream Cheese: Whipping it makes it lighter and easier to spread.
- Drain the Mixture: This step ensures your dip isn’t too runny but saves the juice for another use!
Variations
- Herbs: Swap cilantro for basil, rosemary, or mint for a different flavor profile.
- Sweetness: Honey or agave nectar instead of sugar for a different sweet note.
- Pomegranate: Use half cranberries and half pomegranate arils for a change of pace.
What To Serve With Cranberry Jalapeño Dip
Planning a full holiday menu? This dip is the perfect starter before serving a warm bowl of my Mexican Street Corn White Chicken Chili.
Serve with crackers, tortilla chips, pita chips, bagel chips, pretzel crisps, or apple slices.
Frequently Asked Questions (FAQs)
While I recommend fresh cranberries, you can use dried cranberries if you rehydrate them in hot water first.
Yes, you can make this Cranberry Jalapeno topping a day ahead and store it, separately from the cream cheese, in an airtight container in the refrigerator. Allow it to sit at room temperature for about 20 minutes before serving over softened cream cheese.
If stored in an airtight container, it will last up to 5 days in the refrigerator.
Place the dip in a freezer-safe, airtight container and freeze for up to 3 months. Thaw in the refrigerator, and drain off any liquid before serving.
More Cranberry Recipes
- Instant Pot Cranberry Sauce
- Cranberry and White Chocolate Creme Brulee
- Crockpot Cranberry Rosemary Chicken
- Cranberry Orange Bundt Cake
- Cranberry Pork
This Cranberry Jalapeno Cream Cheese Dip isn’t just a recipe; it’s a perfect holiday appetizer, an experience, a conversation starter, and a guaranteed hit at any gathering. Dive into the flavors of the season with this easy-to-make, crowd-pleasing delight!
If you made this recipe and loved it, please leave a comment and rating to share your experience.
Recipe
Ingredients
- 1 (12-ounce) package fresh or frozen cranberries
- 2 each jalapenos seeded and cut into 4-5 pieces
- 5-6 sprigs cilantro (or parsley)
- 2 green onions (or chives)
- 1 cup granulated sugar
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 2 (8-ounce blocks) cream cheese room temp
Instructions
- Place the cranberries, jalapeno pieces, cilantro, and green onion into a food processor.
- Pulse for a few seconds, then scrape the sides and pulse again.
- Add the sugar, lime juice and salt and pulse for 2 to 3 more seconds.
- Refrigerate for 10 to 20 minutes. You can drain the mixture or just use a slotted spoon when using the cranberries.
- Beat the cream cheese for a few minutes with a hand mixer until nice and fluffy.
- Spread the cream cheese on a plate, spoon the cranberry dip over the cream cheese.
- Serve with crackers or chips.
Video
Hi, I’m Michele Feuerborn, a home cook with 25+ years experience, and former AllRecipes Allstar, creating bold & easy Southern, Mexican, Tex-Mex, and Instant Pot recipes. Featured in publications like Parade and BuzzFeed. Read More…
Amanda Holden says
Made this for a new year appetizer. Was super tasty and loved by everyone
Michele says
Hi Amanda,
I’m glad this recipe was a hit. Thanks for sharing. Have a Happy New Year!
Thanks,
Michele
Mona says
This Cranberry Jalapeño Cream Cheese Dip is incredible! I made it for a party, and it disappeared within minutes — everyone was asking for the recipe. The sweet-tart cranberries with the subtle kick of jalapeño and creamy cheese are just the perfect balance of flavors. It’s festive, colorful, and so easy to make. I’ll definitely be serving this for every holiday gathering from now on!
JC says
Delicious, bright and festive. So easy! Definitely drain a bit.
Bridget says
I won a prize for this recipe last year and they are requesting it again this year. Thank you so much for sharing.
Michele Feuerborn says
That’s amazing Bridget! Congratulations! I hope you win the prize this year too!
Michele
MariaElena says
Question I’ve gone to the store twice and all 4 jalapeño peppers are not spicy at all ( grrrrr ) so I used red pepper flakes that I had. Has anyone done this before
Anon says
I’ve made this recipe two years in a row, and it was huge hit both times! It’s the perfect mix of sweet, tart, sharp, and rich. I made it ahead for the holidays, so the salsa sat much longer in the fridge (12-24 hours). I drained it thoroughly through a sieve and used the liquid for drinks (mixed with vodka and sprite/seltzer, over ice). Everyone loved both the dip and the drinks. This is a keeper for sure!