Cranberry Jalepeno Dip
Cranberry Jalapeño Dip is sweet, a little spicy, and so ridiculously easy you’ll wonder why you haven’t been making it for every holiday party. It’s one of those recipes that looks fancy (hello, bright red cranberries) and is seasonal but takes zero effort. You won’t be able to walk away from this dip thanks to the amazing taste!
What Is Cranberry Jalapeno Dip
Cranberry Jalapeño Dip is a simple appetizer (perfect for the holiday season) made with tart cranberries, jalapeños, and cream cheese. It’s sweet, spicy, tangy, and totally craveable.
Why It Works
- The slight heat from the jalapeno (it won’t melt your face off – it’s a nice warm kick) is a great way to make a cranberry dip more interesting. I promise, don’t be afraid of it!
- The bold tang of the cranberries and the hint of heat strike the perfect balance with the cream cheese.
- This homemade cream cheese cranberry jalapeno dip can serve as a dupe for popular store-bought varieties (like the one Costco sells – although it’s not an exact recipe match).
- The flavors are best when made ahead of time, which makes it great for a holiday gathering for Thanksgiving and Christmas.
- It’s unfussy, making it just right for a buffet table and pairs well with charcuterie boards.
- The gorgeous pop of color from the cranberries makes it a festive and celebratory sight.
- THE FLAVOR! My mouth is watering just thinking about it. The way the slightly sweet cranberry jalapeno relish makes your taste buds stand at attention! Yum!
Related: Bruschetta Dip Recipe
Cranberries are a staple holiday ingredient (because it’s Cranberry Brie Bites season) and bags of fresh cranberries start to show up in the grocery stores in late September. While you do need to coax out the flavor a bit when using fresh berries, the tiny bit of extra effort is worth it!
What I love best about this cranberry jalapeno cream cheese dip is how simple it is to make. This dip is not mixed together but the cranberry mixture is layered on top of the cream cheese which I love. It makes for a better presentation and more vibrant flavor.
*This recipe is a sneaky one. I offered it to my son and husband and they turned me down because they didn’t think they would like it. But later, when they finally tried a bite, they both kept going back for more. This is unexpected and great to serve a crowd!
This recipe will pair perfectly with a Cranberry Mojito.
How to Make Cranberry Jalapeno Dip
Be sure to scroll down to the printable recipe card for the full recipe and ingredient list.
Ingredients
- fresh cranberries
- green onions
- fresh cilantro
- jalapeno pepper
- sugar
- cumin
- fresh lime juice
- salt
- cream cheese
- crackers, vegetables or bread for serving
If you are afraid of the heat from the jalapeno, remove all the seeds and as much of the white membrane inside as you can. This is where most of the heat is.
TIP: I usually grab a few extra bags of fresh cranberries each season and put them in the freezer (they last a few months) so I know I will have them for all of my favorite recipes after the season is over.
Substitutions
Instructions
Step 2
Add the cilantro, jalapeno, green onions, salt, cumin lime juice and sugar.
Step 3
Pulse until the cranberry mixture is finely chopped (but nowhere near pureed).
Step 4
Transfer the cranberry and jalapeno dip to a container with a lid and refrigerate for at least 4 hours (or overnight).
NOTE: Do not skip this step! The flavors really come together in the fridge.
To Serve
Spread softened cream cheese in a serving dish. (I would use something with a bit of a lip as the cranberry mixture expels moisture.)
NOTE: You can double the amount of cream cheese depending on how many people you are serving and how creamy you want this. I prefer to just use one 8-ounce package.
Top with cranberry mixture. You can refrigerate the dip for up to an hour before serving.
Garnish with cilantro and serve.
What to Eat with Cranberry Jalapeno Dip
- Wheat Thins
- Assorted Crackers
- Baguette
- Fresh Vegetables
- Pita Chips
Once you taste this cranberry cream cheese jalapeno dip, you’ll come up with all kinds of other ways to serve it. And you won’t be prepared for how good it is.
TIPS
- Pulse, don’t puree: You want tiny chopped bits, not something smooth. Texture is the whole point here.
- Taste and tweak: Fresh cranberries can be super tart. Start with less sugar and add more if needed once it’s rested — the flavor changes as it sits.
- Be careful with the pepper – Jalapeno will get on your hands. DO NOT RUB YOUR EYES and be careful where you touch as the heat will transfer.
- Make it ahead: Because you need to let this rest so the flavors come together, it’s great for making ahead!
Frequently Asked Questions
As long as you remove the seeds and membranes from the jalapeno this dip is pretty mild. Want a little more kick? Leave a few seeds in, add a second pepper or try a serrano (and then make my Serrano Margarita). You can leave it out if you are super worried about it. Or try small amounts of green bell pepper instead.
If you don’t have a food processor, grab a sharp knife and chop everything by hand. It takes a couple extra minutes, but it totally works. You want a fine chop of everything. Just do your best.
The cranberry topping will keep 3–4 days in an airtight container by itself. Once assembled with the cream cheese, it’s best within 24 hours. Sometimes I mix the leftovers of the cream cheese and cranberry mixture together so it’s more of a combined dip. So good! It will start to get watery after about 24 hours.
More Easy Dip Recipes
Cranberry and Jalapeno Dip Recipe
Equipment
Ingredients
- 12 ounces fresh cranberries
- 3 green onions, rough chopped
- 1/4 cup fresh cilantro
- 1 fresh jalapeno, seeded, membrane removed and rough chopped.
- 1/4 cup white sugar
- 1/2 tsp cumin
- 2 TBSP lime juice
- 1/4 tsp salt
- 8 ounces cream cheese, softened
- Assorted crackers, baguette, vegetables for serving
Instructions
- Add fresh cranberries to the bowl of a food processor and pulse until coarsely chopped.
- Add the green onions, cilantro, jalapeno, cumin, salt, sugar and lime juice to the cranberry mixture in the food processor. Pulse until finely chopped and well mixed.
- Move the mixture to a container with a lid and refrigerate for 4 hours (or overnight) – the flavor gets better as it sits!
- To serve, spread softened cream cheese evenly in a serving dish (a 9" pie dish works well).
- Top with cranberry mixture.
- You can put it in the fridge up to an hour before serving.
- Garnish with cilantro.
- Serve with crackers, baguette, vegetables, pita chips, etc.
Notes
- You can use another type of pepper if you like the heat, if not, you can try 1/4 cup of green bell pepper. You can try canned green chiles but these would be a last resort.
- White sugar is what I prefer, but you can use honey, agave, or even maple syrup to sweeten this.
- Fresh lime works best with the other flavors but you can use lemon instead. Orange juice is ok but sweeter.
- Whipped cream cheese makes the dip fluffier. Goat cheese gives it a tangy upgrade.
- If you don’t have or like cumin, try a pinch of chili powder.
- Dairy-free – Use a plant-based cream cheese. I haven’t tried any cream cheese alternatives so use what you like.
- Pulse, don’t puree. You want a fine chop with texture.
- Fresh cranberries can be tart but start with less sugar and add more if needed once it’s rested — the flavor changes as it sits.
- Jalapeno will get on your hands. DO NOT RUB YOUR EYES, and be careful where you touch, as the heat will transfer.
- Because you need to let this rest so the flavors come together, it’s great for making ahead!