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Jalapeno Cranberry Cream Cheese Dip

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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.

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

    1. Add the fresh cranberries to a food processor and pulse until finely chopped, stopping to scrape down the sides as needed.
    2. Finely mince the green onions, jalapeño peppers, and cilantro, if using.
    3. Transfer the chopped cranberries to a mixing bowl and add the green onions, jalapeños, and cilantro.
    4. Sprinkle in the sugar, lemon juice, and salt.
    5. Stir gently until everything is evenly coated and combined.
    6. Cover the bowl with plastic wrap and refrigerate for at least 12 hours to allow the flavors to develop.
    7. 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)
    8. In a separate bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy, about 2 minutes.
    9. Mix in half of the cranberry mixture into the whipped cream cheese until evenly distributed.
    10. Spread the cream cheese mixture evenly into the bottom of a pie dish or 9×9 serving dish.
    11. Spoon the remaining cranberry mixture over the top and gently spread it into an even layer.
    12. Cover and refrigerate until ready to serve.
    13. 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.

Find it online: https://ourgratefulkitchen.com/jalapeno-cranberry-dip/