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This jalapeño cranberry dip is one of those appetizers that disappears quickly at gatherings. I took it to our family Christmas this year, and it was a huge hit! It’s creamy, tangy, slightly sweet, and finished with just enough heat to keep things interesting. Best of all, it’s easy to prep ahead, making it a reliable choice for holiday hosting and busy days.
What makes this version special is the layered texture. Half of the cranberry mixture is blended into whipped cream cheese so every bite is flavorful, while the remaining mixture is spread on top for a fresh, festive finish.
Why You’ll Love This Jalapeño Cranberry Dip
- Make-ahead friendly for stress-free entertaining
- Balanced sweet, tart, and spicy flavors
- Creamy texture with a fresh cranberry topping
- Simple ingredients, big holiday flavor
- Easy to adjust for spice preference
Kitchen Tools You’ll Need
- Food processor – For finely chopping the cranberries and peppers
- Mixing bowl – To combine cranberry mixture and seasonings
- Fine-mesh strainer or cheesecloth – To drain excess liquid
- Pie dish or serving dish – Ideal for layering the dip before serving
Ingredients You’ll Need
- 12 oz fresh, uncooked cranberries
- 1/4 cup green onion, finely chopped
- 4 tsp jarred jalapeño peppers (or 2 fresh jalapeños with seeds removed), finely chopped
- 2 TBSP cilantro, finely chopped
- 3/4 cup granulated sugar
- 1 TBSP lemon juice
- 1/8 tsp salt
- 16 oz cream cheese, softened to room temperature
How to make Jalapeño Cranberry Dip
This dip is all about contrast — sweet and tart cranberries balanced with creamy cheese and just enough heat to keep things interesting. The key is building flavor slowly and layering textures for the best result.
Finely chopping the fresh cranberries creates a bright, juicy base that absorbs the sugar and citrus as it rests. Allowing the mixture to chill overnight is what transforms the raw ingredients into a cohesive, jam-like topping with balanced sweetness and acidity.
Draining the cranberry mixture after chilling is essential. Removing excess liquid keeps the dip from becoming watery and allows the flavors to concentrate. Using a fine-mesh strainer or cheesecloth produces the best texture for clean layering.
Whipping the cream cheese separately creates a light, spreadable base that contrasts beautifully with the bold cranberry topping. Folding a portion of the fruit mixture into the cream cheese ties the layers together and ensures flavor in every bite.
Spreading the mixture into the dish in layers creates visual appeal and makes serving easy. A final chill allows everything to set so the dip scoops cleanly and holds its shape on crackers or crostini.
With a little patience, this simple process creates a show-stopping appetizer that tastes as good as it looks.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Jalapeno Cranberry Cream Cheese Dip
Tart cranberries, spicy jalapeños, and sweet sugar come together in this festive holiday dip that’s perfect for parties and gatherings. Creamy, tangy, and just a little spicy, this make-ahead appetizer is always a crowd favorite.
- Prep Time: 20 minutes
- Chill Time: 12 hours
- Total Time: 12 hours 20 minutes
- Yield: 32 servings
- Category: Appetizers
- Cuisine: American
Ingredients
- 12 oz fresh, uncooked cranberries
- 1/4 cup green onion, finely chopped
- 4 tsp jarred jalapeño peppers, (or 2 fresh jalapeños with seeds removed) finely chopped
- 2 TBSP cilantro, finely chopped
- 3/4 cup granulated sugar
- 1 TBSP lemon juice
- 1/8 tsp salt
- 16 oz cream cheese, softened to room temperature
Instructions
-
- Add the fresh cranberries to a food processor and pulse until finely chopped, stopping to scrape down the sides as needed.
- Finely mince the green onions, jalapeño peppers, and cilantro, if using.
- Transfer the chopped cranberries to a mixing bowl and add the green onions, jalapeños, and cilantro.
- Sprinkle in the sugar, lemon juice, and salt.
- Stir gently until everything is evenly coated and combined.
- Cover the bowl with plastic wrap and refrigerate for at least 12 hours to allow the flavors to develop.
- Once chilled, stir the cranberry mixture again, then drain off the excess liquid using a cheese cloth or fine-mesh strainer. (I personally prefer to use the cheesecloth)
- In a separate bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy, about 2 minutes.
- Mix in half of the cranberry mixture into the whipped cream cheese until evenly distributed.
- Spread the cream cheese mixture evenly into the bottom of a pie dish or 9×9 serving dish.
- Spoon the remaining cranberry mixture over the top and gently spread it into an even layer.
- Cover and refrigerate until ready to serve.
- Serve with wheat thin crackers. (Or your favorite cracker)
Notes
This dip is even better when made ahead. Letting the cranberry mixture rest overnight helps mellow the tartness and brings all the flavors together.
Adjust the sugar to your preference. Cranberries can vary in tartness, so start on the lower end and add more if needed.
For less heat, remove all seeds and membranes from the jalapeños or use just one pepper.
Draining the cranberry mixture is important so the dip doesn’t become watery. A fine-mesh strainer works best.
This dip keeps well in the refrigerator for up to 2 days and is perfect for prepping ahead for parties.
Serve chilled with Ritz crackers, wheat crackers, or sturdy crackers that can hold the creamy topping.
Tips for Success
- This dip is even better when made ahead. Letting the cranberry mixture rest overnight helps mellow the tartness and deepen the flavor.
- Adjust the sugar to your taste — cranberries vary in tartness, so start with the amount listed and add more if needed.
- Draining the cranberry mixture well is key so the assembled dip doesn’t become watery. Fine-mesh strainers or cheesecloth work best.
- For a milder heat, remove all seeds and membranes from the jalapeños or use just one. If you prefer more heat, leave some seeds in or add a bit extra jalapeño.
What to Serve With This Dip
This flavorful dip pairs beautifully with:
- Wheat Thin crackers (my FAVORITE!)
- Ritz crackers
- Butter crackers
- Crostini or toasted baguette slices
Storage
- Store covered in the refrigerator for up to 2 days.
- Best served chilled.
- Stir gently before serving if needed.
See more Easy Appetizers here, or browse our full catalogue of Recipes!
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