Jalapeño cranberry cream cheese dip is a festive, vibrant appetizer that perfectly balances sweet, tart, and spicy flavors.
It starts with fresh cranberries, zesty jalapeños, and a hint of citrus. That’s then spooned over a thick layer of smooth, rich whipped cream cheese.
It’s an irresistible dip that’s as beautiful as it is delicious—perfect for holiday gatherings, game days, or anytime you need an easy showstopper.
Why You’ll Love This Cranberry Cream Cheese Dip
Festive & Vibrant: This vibrant dip brings a pop of color and holiday cheer to any table. It’s an easy, but ideal, centerpiece for all your seasonal gatherings.
Sweet & Spicy Taste Sensation: Tart cranberries, creamy cheese, and spicy peppers create a delightful balance of flavors. I can honestly say I’ve never had anything quite like it.
Simple to Make: With just a food processor and a few minutes of prep, you can whip up this impressive appetizer in no time.
Versatile Pairing Options: This dip pairs well with a variety of dippers. Try it with crackers, chips, fresh vegetable sticks, or slices of toasted baguette. Its adaptability makes it a versatile choice for different tastes and preferences.
Ingredients
- Cranberries: Tart and tangy, they balance the creamy richness of the cream cheese perfectly. I used frozen (thawed), but fresh work well, too.
- Cream Cheese: It’s rich and creamy and complements the cranberry salsa nicely. Set it out early to soften.
- Granulated Sugar: For sweetness to counteract the cranberries’ natural tartness.
- Green Onion: For a fresh, mild onion flavor, crisp texture, and vibrant green color.
- Fresh Cilantro: Adds a bright, herbaceous note and a bit of extra freshness.
- Lemon Juice: Provides acidity that brightens the flavors and helps meld the ingredients together.
- Jalapeño Peppers: Add a subtle heat and a bit of complexity to the cranberry salsa.
- Ground Cumin: For warmth and an earthy undertone.
- Salt: Helps balance the sweetness and acidity while highlighting individual ingredient notes.
How to Make Cranberry Cream Cheese Dip
This dip strikes the ideal balance between sophisticated and approachable.
I made it for my family’s pre-Thanksgiving gathering, and it disappeared in minutes.
Luckily, there are only a few easy steps to making this cranberry cream cheese dip. So go ahead and make double!
1. CHOP the cranberries in a food processor until roughly chopped. Add the sugar, onions, cilantro, lemon juice, jalapeño, cumin, and salt. Pulse until finely chopped but not pureed.
2. CHILL the salsa in an airtight container for at least 4 hours or overnight, letting the flavors meld and the cranberries soften.
3. BEAT the cream cheese in a bowl until smooth and whipped. Spread into a serving dish.
4. TOP the cream cheese with the chilled cranberry salsa, draining any excess liquid if necessary. Spread gently to cover the cream cheese.
5. GARNISH with green onions for color. Serve immediately with your favorite dippers. Enjoy!
Tips for the Best Cranberry Cream Cheese Dip
This fruity cream cheese dip is what happens when you combine the cozy vibes of Thanksgiving with the zesty kick of Mexican-inspired flavors.
And I’m so here for it!
But if you’ve never made anything like it before, don’t stress. I have a bunch of helpful tips below.
- Thaw & drain frozen cranberries. If you add them frozen, all that excess liquid will get into the dip, making it soupy.
- Adjust as desired. Want a spicier dip? Add extra jalapeños. Need it sweeter? Mix in a bit more sugar. Adjust the other ingredients to suit your taste and that of your guests.
- Chill overnight if possible. The recipe recommends a chill time of 4 hours. However, leaving the mixture in the fridge overnight will give the flavors more time to meld.
- Drain excess liquid. After sitting in the sugar, the berries release quite a bit of juice. Most of that can be drained away to keep the cream cheese from going watery.
- Layer carefully. For the best presentation, spread the cream cheese into an even layer, then spoon the salsa on top. Don’t mix them.
- Play with the recipe. Make it your own! Add orange zest for a citrusy finish or goat cheese for a tangier taste. You can also mix in chopped nuts or other add-ins.
- Make baked brie. Spoon the cranberry salsa over baked brie for a gooey delight.
- Dipper suggestions. I love pretzels (particularly really thin ones) with this dip. You can also use plain or seasoned crackers, various chips, veggies, and more. To balance the tartness, you may want to serve the dip with a small bowl of honey on the side.
How to Store
Have leftover dip? Here’s how to store it:
To Store: Refrigerate the dip in an airtight container for 3-4 days. If possible, store the cream cheese and cranberry salsa separately. Combine just before serving.
More Cool & Creamy Dips to Try
French Onion Dip
Crack Dip
Blue Cheese Dip
Smoked Salmon Dip
Cranberry Cream Cheese Dip
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kcalJalapeño cranberry cream cheese dip is a festive appetizer full of sweet, tart, and spicy flavors. It’s fresh, rich, and as beautiful as it is delicious.
Ingredients
12 ounces frozen cranberries, thawed and drained (about 3 cups)
3/4 cup granulated sugar
4-5 green onions, chopped
1/4 cup fresh cilantro, chopped
2 tablespoons lemon juice
2 small jalapeño chile peppers, seeded and minced
1/4 teaspoon ground cumin
1 pinch salt
2 (8-ounce) packages cream cheese, softened
Instructions
- In a food processor, pulse the cranberries until roughly chopped. Add the sugar, onions, cilantro, lemon juice, jalapeño, cumin, and salt. Pulse again until finely chopped and evenly blended but not pureed.
- Transfer to an airtight container and refrigerate for at least 4 hours (or overnight). This allows the cranberries to lose their bitterness and meld with the other flavors.
- In a medium bowl, beat the softened cream cheese until smooth and lightly whipped. Transfer to a serving dish and spread to an even layer.
- Spoon the cranberry salsa evenly over the cream cheese (drain if needed). Spread gently to cover the surface and garnish with extra green onions for a pop of color and freshness.
- Serve immediately with desired dippers, and enjoy!
Notes
- Remember to thaw and fully drain the cranberries to prevent excess moisture. You can also use the same amount of fresh fruit, if you prefer.
- After chilling, the salsa may be juicy (it depends on how long it was in the fridge). Drain most of this away to keep the cream cheese from getting watery.
- Feel free to adjust the ratio of ingredients to suit your tastes better. Or serve with a bowl of honey or sugar on the side for guests who want to balance the tartness.
