Cranberry Jalapeño Dip is an easy holiday dip recipe that is sweet, tart, spicy, and creamy. Fresh cranberries, jalapeño, and cream cheese come together in this simple appetizer that has the best flavor. With just seven ingredients and no cooking involved, this is the ideal dip to throw together for a party.
I am forever searching for easy appetizers because I would live on starters if I could. I love that around the holidays I can absolutely cram your feed with appetizers of all varieties. Making one that combines sweet and spicy is totally my vibe, and the fact that I get to work in bright and beautiful fresh cranberries makes this one even better.
What makes this cranberry jalapeño dip a little different is that we’re mixing the cranberry mixture right into the cream cheese before adding more on top. This gives every bite that perfect balance of tart cranberries, sweet and spicy jalapeño flavor, and creamy, rich cream cheese. It’s such an easy appetizer to put together, and the beautiful red color makes it perfect for the holidays.
Cranberry Jalapeño Dip Ingredients
- Fresh cranberries: Use raw cranberries, not cranberry sauce. Their tartness balances the creamy base. Rinse them and discard any soft or discolored berries. I haven’t tested frozen cranberries in this recipe, but if you decide to try them, thaw them completely first and drain them thoroughly, since they release more liquid.
- Cream cheese: Use a full-fat block of name-brand cream cheese, such as Philadelphia. Soften it to room temperature for the creamiest texture.
- Jalapeño: One jalapeño adds gentle heat. Remove the seeds and white ribs for a milder dip, or leave some in for a spicier bite.
- Green onion and lime juice: Green onion add a mild savory flavor, and lime juice brightens the flavors and balances the sweetness.
- Sugar and kosher salt: Cranberries are very tart, so the sugar is essential. Salt always pulls flavors together.
How to Make Cranberry Jalapeño Dip
- Make the cranberry mixture. Pulse the cranberries, jalapeño, green onion, lime juice, sugar, and salt in a food processor until finely chopped but not pureed. Drain in a fine mesh strainer, then stir 1 tablespoon of the liquid back in.
- Mix with the cream cheese. Beat about 3/4 cup of the cranberry mixture into the softened cream cheese with a hand mixer or stand mixer until smooth. Taste and add a pinch more salt if needed.
- Assemble. Spread the cream cheese mixture in a shallow serving dish or plate and top with the remaining cranberry mixture. Serve with crackers or pita chips.
Tips for the Best Dip
- Don’t overprocess. You’re looking for finely chopped cranberries with a little texture.
- Drain well. Cranberries release liquid when chopped with sugar. Draining them prevents a watery dip, and the one tablespoon of liquid you add back helps it blend smoothly.
- Soften the cream cheese. Having the cream cheese at room temperature helps avoid lumps.
- Taste before serving. Depending on how tart your cranberries are, you may want a little more sugar.
- Use a shallow serving dish. This makes it easier to scoop up both the creamy cranberry base and the fresh cranberry topping in every bite.
Spice Level
This dip has a mild kick. The sugar and cream cheese mellow the jalapeño, especially with the seeds and ribs removed. For more heat, leave a little of the white ribs in or add more chopped jalapeño, a little at a time, since jalapeños vary in heat. For less, start with half a jalapeño.
What to Serve with Cranberry Jalapeño Dip
- Buttery crackers like Ritz
- Pita chips (or cinnamon sugar pita chips for extra sweetness)
- Pretzel crisps
- Toasted baguette slices
- On a holiday appetizer board with cheese, nuts, and fresh fruit
Make Ahead and Storage
This dip can easily be made ahead, which is especially convenient during the busy holidays. For the best look, prepare and store the cream cheese base and the topping separately in the refrigerator up to 24 hours before you plan to serve the dip, and assemble just before serving. Drain any extra liquid the topping releases.
Refrigerate leftovers in an airtight container for up to three days. I don’t recommend freezing, because the cream cheese can turn grainy once thawed.
More Easy Appetizers
If you make this cranberry dip recipe or any of my other recipes, I’d love to hear what you think. Reading your comments makes my day!
Cranberry Jalapeño Dip
Ingredients
- 2 cups fresh cranberries (213 grams)
- 1 jalapeño seeds and ribs removed
- 1 green onion chopped into large pieces
- 1 tablespoon lime juice
- 1/3 cup granulated sugar (66 grams)
- 1/2 teaspoon kosher salt
- 8 ounces cream cheese room temperature (227 grams)
Instructions
- In a food processor, combine the cranberries, jalapeño, green onion pieces, lime juice, sugar, and salt. Pulse until the cranberries are finely chopped but not pureed. Drain off all but 1 tablespoon of liquid. Transfer the cranberry mixture to a fine-mesh strainer and drain, reserving 1 tablespoon of the liquid. Return the cranberry mixture to a bowl and stir in the reserved liquid.2 cups fresh cranberries, 1 jalapeño, 1 green onion, 1 tablespoon lime juice, 1/3 cup granulated sugar, 1/2 teaspoon kosher salt
- Add roughly 3/4 cup (you can eyeball this) to the room-temperature cream cheese in the bowl of a stand mixer. Using the paddle attachment, blend the cream cheese and the cranberry mixture together until smooth. Taste and add salt if needed.8 ounces cream cheese
- Spread the cream cheese mixture into the bottom of a serving bowl. Top with the remaining cranberry mixture. Serve with crackers or pita chips and enjoy!
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