Cranberry Jalapeño Dip is a show‑stopping appetizer that marries tart fresh cranberries, creamy softened cream cheese, and a kick of jalapeño heat. With vibrant flavor and effortless prep, this recipe becomes your go‑to for holiday gatherings or cozy nights in. Whether you serve it chilled or at room temperature, it brings bold taste and festive flair in one dish. Get ready to wow your guests.
Why You’ll Love This Cranberry Jalapeño Dip
You’ll love this Cranberry Jalapeño Dip because it brings together three contrasting yet complementary flavors: the tang of cranberries, the smooth richness of cream cheese, and the spicy brightness of jalapeños (plus the freshness of cilantro and scallion!). The result is festive, indulgent, and totally versatile—perfect for crackers, chips, or even spreading on warm pita. It’s one of those recipes that looks impressive but is surprisingly easy to make: minimal steps, no crazy technique, and maximum flavor payoff. Plus, the vibrant colors (deep red cranberries, green jalapeño/scallion/cilantro) make it a festive addition to any table.
Ingredients
- 2 (8‑ounce) packages cream cheese
- 1 medium scallion
- 1 small jalapeño pepper
- 4 sprigs fresh cilantro (plus more for serving)
- 1 medium lemon or lime
- 2 cups fresh or frozen cranberries (about 8 ounces), thawed if frozen
- ¼ cup granulated sugar
- ¼ teaspoon kosher salt
- Cinnamon pita chips (such as Stacy’s) for serving
Step‑by‑Step: How to Make Cranberry Jalapeño Dip
- Place the 2 (8‑oz) packages of cream cheese in the bowl of a stand mixer (or in a large bowl if using an electric hand mixer). Let them sit at room temperature until softened.
- Meanwhile, prepare the flavor mix: in a food processor fitted with the blade, add the following as you complete each step:
- Cut the medium scallion crosswise into 1‑inch pieces and add.
- Trim and halve the small jalapeño lengthwise; remove the white ribs and seeds, then add to the processor.
- Pick the leaves from 4 sprigs of fresh cilantro until you have about 1 tablespoon, then add.
- Juice the medium lemon or lime until you have about 1 tablespoon of juice; add that as well.
- Add the 2 cups of cranberries, the ¼ cup granulated sugar, and the ¼ teaspoon kosher salt.
- Pulse the mixture about 10 times (each pulse ~1 second) until finely chopped, stopping to scrape down bowl sides as needed.
- In the mixer, beat the softened cream cheese on medium speed with the paddle attachment (or in the bowl with a hand mixer) until light and creamy—about 2 minutes—scraping down the sides as needed.
- Transfer the whipped cream cheese to a serving plate or into a 9‑inch pie dish and spread it into an even layer about ¼‑inch thick.
- Using a slotted spoon (to avoid extra liquid), spoon the cranberry‑jalapeño mixture over the cream cheese layer, spreading it into an even layer. Reserve any accumulated juices (some folks use them for cocktails or spritzers).
- Garnish with additional chopped cilantro leaves if desired. Serve immediately with cinnamon pita chips (or your chosen dippers).
Helpful Tips
- Let the cream cheese soften fully at room temperature so it whips up more smoothly and gives a better texture.
- If your cranberries are frozen, thaw and drain any excess liquid before processing to avoid a watery dip.
- Use a slotted spoon when transferring the processed cranberry‑jalapeño mixture so the dip isn’t runny.
- Taste the cranberry mixture before layering: if the jalapeño heat is too mild for your liking, you can finely chop a bit of the reserved jalapeño seeds and stir them in for extra kick.
- Make ahead: the cranberry‑jalapeño mixture can be prepared up to a week in advance and stored in the fridge (covered). Then proceed with the rest of the steps when ready.
- When serving, allow the dip to sit out for ~10 minutes before guests dive in; this brings it closer to room temperature and enhances flavors.
Substitutions and Variations
- Cream Cheese Substitute: Use a lighter cream cheese or mix in some Greek yogurt or whipped cottage cheese to reduce richness and boost protein.
- Jalapeño Heat Adjustments: For milder heat, remove all seeds and membranes from the jalapeño; for more heat, leave some seeds or add a second pepper.
- Citrus Variation: Instead of lemon or lime juice, use orange juice (or orange + zest) for a sweeter citrus note.
- Sweetener Variation: Swap granulated sugar for honey, maple syrup, or brown sugar for a different sweetness depth.
- Serving Variation: Serve warm — place the assembled dish in a warm oven (~350 °F/175 °C) for 5–8 minutes until slightly bubbly for a cozy warm dip.
- Additional Mix‑ins: Consider sprinkling chopped pecans, walnuts, or cranberries on top for extra texture; or mix in some shredded sharp cheddar for a savory twist.
Storage Instructions
Cover the dip tightly with plastic wrap (or place in an airtight container) and refrigerate for up to 3 days. If you prepare the cranberry‑jalapeño mixture ahead of time (without layering it over the cream cheese), you can store that component for up to 1 week in the fridge, then assemble when ready. When ready to serve, take the dip out of the fridge about 10 minutes ahead so it comes closer to room temperature for the best flavor and texture.
Nutritional Information
Here’s an approximate nutritional profile, based on typical versions of this kind of dip:
- Calories: ~160 kcal per serving
- Carbohydrates: ~18 g
- Fat: ~10 g
- Protein: ~2 g
Serving Suggestions
- Serve this dip with cinnamon pita chips (as in the recipe) for a sweet‑savory contrast.
- Offer plain tortilla chips, crackers, croûtons, or sliced baguette as alternate dippers.
- For a healthier twist, include vegetable sticks: carrot sticks, celery, mini sweet peppers, and cucumber rounds.
- Spread a little on toasted baguette slices or crostini for a festive appetizer.
- Use as a sandwich or wrap spread—for example, add a layer of this dip to a turkey wrap for added flavor and color.
- For a warm version, place the layered dish under a broiler or in a warm oven for a few minutes until the cranberry topping is slightly bubbling and warm—then serve immediately.
Frequently Asked Questions About Cranberry Jalapeño Dip
Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries work fine. Just make sure to thaw them and drain any excess liquid before processing, so the dip doesn’t become too watery.
What if I don’t have a food processor?
If you don’t have a food processor, you can finely chop the jalapeño, scallion, and cilantro by hand, then mash or roughly chop the cranberries with a fork or potato masher. The texture may be more rustic, but the flavor will still be excellent.
How spicy is the dip, and can I reduce the heat?
The heat level depends on how much jalapeño (and seeds/membranes) you use. To reduce heat: remove all seeds and membrane of the jalapeño. To increase heat: leave some seeds or add a second pepper.
Can I make this ahead of time?
Yes, you can prepare the cranberry‑jalapeño mixture up to one week ahead and keep it in the refrigerator (covered). Then assemble the cream cheese layer and top when ready to serve. Once fully assembled, the dip can be stored for up to 3 days.
Can this be warmed and served hot?
Yes, while this dip is often served chilled or at room temperature, you can assemble it in an oven‑safe dish and bake or warm it for a few minutes so the cranberry topping becomes bubbly and warm, giving a different texture and cozy appeal.
Final Thoughts
Thank you so much for giving this Cranberry Jalapeño Dip recipe a try. I absolutely love how the creamy texture meets the vibrant tartness of cranberries and the playful heat of jalapeños—and I hope you’ll enjoy it just as much. It’s simple to make, yet impressively flavorful and perfect for sharing (or indulging!). Wishing you a delightful cooking experience and many happy moments around your dip platter. Thanks for being part of this food‑loving community, and here’s to many delicious bites ahead. Enjoy!
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Cranberry Jalapeño Dip Recipe
- Total Time: 15 minutes
- Yield: 10 servings 1x
Description
This Cranberry Jalapeño Dip brings a perfect balance of tangy cranberries, creamy cheese, fresh herbs, and a spicy kick. A festive and easy appetizer for holidays and parties.
Ingredients
2 (8-ounce) packages cream cheese
1 medium scallion
1 small jalapeño pepper
4 sprigs fresh cilantro (plus more for garnish)
1 medium lemon or lime (juiced)
2 cups fresh or frozen cranberries (about 8 ounces), thawed if frozen
¼ cup granulated sugar
¼ teaspoon kosher salt
Cinnamon pita chips, for serving
Instructions
- Place the 2 (8‑oz) packages of cream cheese in the bowl of a stand mixer (or in a large bowl if using an electric hand mixer). Let them sit at room temperature until softened.
- Meanwhile, prepare the flavor mix: in a food processor fitted with the blade, add the following as you complete each step:
- Cut the medium scallion crosswise into 1‑inch pieces and add.
- Trim and halve the small jalapeño lengthwise; remove the white ribs and seeds, then add to the processor.
- Pick the leaves from 4 sprigs of fresh cilantro until you have about 1 tablespoon, then add.
- Juice the medium lemon or lime until you have about 1 tablespoon of juice; add that as well.
- Add the 2 cups of cranberries, the ¼ cup granulated sugar, and the ¼ teaspoon kosher salt.
- Pulse the mixture about 10 times (each pulse ~1 second) until finely chopped, stopping to scrape down bowl sides as needed.
- In the mixer, beat the softened cream cheese on medium speed with the paddle attachment (or in the bowl with hand mixer) until light and creamy—about 2 minutes—scraping down the sides as needed.
- Transfer the whipped cream cheese to a serving plate or into a 9‑inch pie dish and spread it into an even layer about ¼‑inch thick.
- Using a slotted spoon (to avoid extra liquid), spoon the cranberry‑jalapeño mixture over the cream cheese layer, spreading it into an even layer. Reserve any accumulated juices (some folks use them for cocktails or spritzers).
- Garnish with additional chopped cilantro leaves if desired. Serve immediately with cinnamon pita chips (or your chosen dippers).
Notes
Make cranberry topping up to 1 week ahead.
Let dip sit 10 minutes at room temp before serving.
Use a slotted spoon to avoid excess liquid.
Optional: warm dip briefly in oven for a cozy twist.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
Nutrition
- Serving Size: ¼ cup
- Calories: 160 kcal
- Carbohydrates: 18 g
- Protein: 2 g