Cranberry Jalapeno Dip
Nov 15, 2024
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Cream cheese cranberry jalapeno dip is a must make, especially during the holiday season. It starts with a creamy base topped with a delicious mix of sweet, tart cranberries and just the right amount of mild jalapeno heat. It’s a flavor combination that is both festive and irresistible.
I have been making this for years and it’s always one of the number one appetizers my family requests during the holidays. The first time I made it, my husband ended up eating almost the entire thing before our guests arrived.
If you are wanting to really impress family and friends this year, I recommend trying this cranberry jalapeno dip. It’s one of my personal favorites, with the blend of sweet, savory, and the hint of spicy. Trust me, this is a holiday recipe that people will remember and will be requesting the recipe.
If you have more cranberries around this holiday season, be sure to try this cranberry cheesecake dip, cranberry upside down cake, cranberry jello salad, and cranberry mocktail.
Why you will love this dip
- Amazing flavor and texture. Creamy, crunchy texture with a sweet and tart taste. This recipe is bursting with flavor!
- Festive. Not only is this appetizer delicious, it’s also beautiful. The red cranberries mixed with the green jalapenos and cilantro make this perfect for the holiday table.
- Something different. This isn’t your ordinary appetizer. It’s a special dip that is sure to wow your crowd.
Ingredients
- Whole cranberries – One regular size bag of whole, fresh cranberries work well. You can’t use frozen cranberries.
- Jalapenos – This adds a nice, mild heat that complements to the sweetness of the dish.
- Cream cheese – You will need 2, 8 ounce blocks of softened cream cheese.
- Sugar – Brings out the flavor of the cranberries.
- Green onion – Adds color and flavor.
- Cilantro – This adds more color and flavor. It is optional if you don’t like cilantro.
- Chili powder – Add a little smokiness to the dip.
How to make cranberry jalapeno dip
Scroll down to watch video and get the full, printable recipe and ingredients.
- Chop: Chop the cranberries in a food processor, blender, or with a knife. Make sure not to over-chop them because they will liquify.
- Mix: Stir together the chopped cranberries, jalapenos, green onion, cilantro, sugar, lemon juice, and chili powder. Cover the mixture and chill in the refrigerator for at least 2 hours or overnight. This helps the flavors come together.
- Assemble: When ready to make, whip the softened cream cheese with a mixer. Spread the cream cheese in a pie dish or serving dish. Spread the cranberry mixture over the cream cheese.
- Store in the refrigerator until ready to serve.
Heather’s recipe tips
- Heat level. If you would like more heat, feel free to add another chopped jalapeno. If you prefer no heat, you can omit the jalapeno pepper and replace with a small green bell pepper.
- Soften the cream cheese. Make sure to let the cream cheese soften at room temperature. This helps to get a creamy consistency.
- Make ahead of time. I recommend making the cranberry topping the night before serving if possible. It really helps to let the flavors come together.
- Avoid getting soggy. To avoid the cream cheese getting too soggy, use a slotted spoon to scoop up the cranberry mixture when placing it on the cream cheese.
How to serve cranberry jalapeno dip recipe
This dip can be served with a variety of crackers, vegetables, toast, or even vanilla wafer cookies.
I also have used this dip on turkey sandwiches and on top of a toasted bagel for breakfast, yum!
Storage
Store the cream cheese dip covered in the refrigerator. You can cover with plastic wrap or a lid. The sugar in this dip brings out the juice in the cranberries so it can start to become soggy after 3 days.
Frequently asked questions
If you make sure to remove the seeds from the jalapeno and dice it very small, this dip is very mild in flavor. If you don’t like heat at all, you can replace the jalapeno with green bell pepper.
Yes, you can replace the lemon juice with lime juice, or even orange juice.
Yes, you can use a blender, food chopper, or just a knife to cut the cranberries.
More delicious dip recipes
- Crack dip – Creamy dip with ranch seasoning, bacon, and cheese.
- Chipped beef dip – Chopped chipped beef mixed with cream cheese, spices, and green onion.
- Caramel apple dip – A delicious dessert dip with sweet cream cheese base.
- Knorr dip – A classic dip made with Knorr vegetable mix.
- Boursin dip – Boursin cheese covered with fig jam and bacon.
- Toffee apple dip – A super simple dip made with toffee bits.
- Strawberry dip – A simple 2 ingredient fruit dip.
- Pineapple dip – Cool, creamy fruit dip recipe.
If you made this cranberry dip, feel free to leave a comment below.
Cranberry Jalapeno Dip
Ingredients
- 1 12 oz bag whole fresh cranberries
- 1 jalapeno pepper, seeded and finely chopped
- 3 green onions, chopped
- 1/8 cup chopped cilantro
- 1/2 teaspoon chili powder optional for added flavor
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 16 oz cream cheese, softened
Instructions
- Chop cranberries in a food processor or blender, making sure not to chop too much that they liquify. You can also chop the cranberries with a knife.
- Place chopped cranberries in a large bowl. Stir in sugar, chili powder, jalapenos, green onion, cilantro, and lemon juice. Cover and place in the refrigerator for at least 2 hours up to overnight.
- When ready to make, whip cream cheese with an electric mixer. Spread the cream cheese in a 9-inch pie plate or serving dish. Top with the cranberry mixture.
- Serve or cover and store in the refrigerator until ready to serve.
Video
Notes
- Heat level. If you would like more heat, feel free to add another chopped jalapeno. If you prefer no heat, you can omit the jalapeno pepper and replace with a small green bell pepper.
- Soften the cream cheese. Make sure to let the cream cheese soften at room temperature. This helps to get a creamy consistency.
- Make ahead of time. I recommend making the cranberry topping the night before serving if possible. It really helps to let the flavors come together.
- Avoid getting soggy. To avoid the cream cheese getting too soggy, use a slotted spoon to scoop up the cranberry mixture when placing it on the cream cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Always a crowd pleaser! I use frozen cranberries and put them in the food processor and carefully pulse so they don’t get mushy and it works great. Thank you for the recipe.
Sounds delicious! Is there a way to whip the cream cheese without an electric mixer? Also. What is the recommendation for what to use for dipping ? Thanks!
You could but the already whipped cream cheese in the tub or you could mash it with something like a fork or potato masher to help soften it up.
I tried this for a school pitch-in and we loved it! I also made it without the cream cheese just as a salsa. DELICIOUS as well!! Thanks for a wonderful recipe!!
I was wondering if dried cranberries might work. Put them in food processor for a few seconds to chop them up a little
I don’t think they would work as well because they are a little chewy. I recommend to try and use the fresh cranberries if possible. Hope you enjoy!
Can you use frozen cranberries that have been thawed? Thank you
Yes, thawed frozen cranberries will work. Enjoy!