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Creamy cranberry jalapeno dip served with crackers for a holiday appetizer.

Cranberry Jalapeno and Cream Cheese Dip

This cranberry jalapeño and cream cheese dip is sweet, tangy, and just a hint of spice. The fresh cranberries give it a bright pop of flavor and the creamy base balances everything out.
Prep Time 15 minutes
Overnight Chill Time 4 hours
Total Time 4 hours 15 minutes
Serving Size 8 servings

Equipment

  • Serving Platter

Ingredients

  • 12 oz fresh cranberries
  • 2 –3 jalapeños remove seeds if you want less heat
  • 3 –4 green onions
  • ¼ cup chopped cilantro
  • ¾ to 1 cup sugar to taste
  • 2 tablespoons lime juice lemon or orange works too
  • ½ teaspoon salt
  • 16 oz cream cheese softened to room temperature
  • ¼ cup sour cream

Instructions

  • Add the fresh cranberries, jalapeños (remove the white ribs and seeds), green onion, cilantro, sugar, lime juice, and salt to a food processor. Pulse until finely chopped but still textured.
  • Transfer the cranberry mixture to a covered container and refrigerate for at least 4 hours (or overnight) to allow the flavors to come together.
  • Remove the mixture from the fridge the next day (or after chilling) and stir well. Strain out all excess liquid using a fine-mesh strainer so the dip doesn’t become watery.
  • Place the room-temperature cream cheese in the bowl of a stand mixer or a large bowl if using a hand mixer. Add the sour cream. Beat until light, fluffy, and smooth, about 2 minutes. Spread the cream cheese mixture into an even layer, about ¼-inch thick, on a serving plate or pie plate.
  • Spoon the cranberry-jalapeño mixture evenly over the top of the cream cheese using a slotted spoon to avoid adding extra juice.
  • Serve with ritz crackers, tortilla chips, pretzel chips, or your favorite crackers.

Notes

  • Start with ¾ cup sugar and taste the cranberry mixture after blending. If it’s too sharp from the tart cranberries, add the remaining sugar a little at a time until it’s just right.
  • After chilling, store any leftover cranberry cream cheese dip in an airtight container for 3-4 days. It still makes a delicious creamy dip the next day.
  • To keep things from getting watery, always drain through a fine mesh strainer. This small step makes a big difference, keeping this easy dip recipe thick and scoopable.
  • You can easily adjust the heat level in this creamy cranberry jalapeno dip. Remove the jalapeno seeds to keep things mild, or leave a few in for extra spice.
  • For citrus, use lime juice, lemon juice, or orange juice, depending on what you have on hand.