Cranberry Jalapeño Cream Cheese Dip

Let Me Tell You About This Dip (Grab a Cracker…)

I don’t want to sound dramatic, but the first time I made this cranberry jalapeño cream cheese dip, my in-laws made me promise I’d never show up to Christmas without it again (no pressure, right?). It’s the kind of party food you think might be fussy and fancy, but actually, most of it happens in a blender while you hum along to your playlist. One year I forgot to make it ahead and ended up frantically chopping cranberries at midnight. The kitchen looked like a crime scene. Still, totally worth it.

Why I Keep Making It (Even When I’m Tired)

Honestly, this is my go-to when I’ve got both sweet-tooth and spicy snackers under my roof. My husband will hover nearby, pretending he’s just getting another drink, but really he’s scoping out the dip level. My kids act out “who can eat the most crackers in one bite” competitions. Plus, if I need to show off a little, it looks so pretty swirled on a plate. (If you’re wondering, yes, I have thrown in double jalapeño before and lived to regret it. Pace yourself!)

Here’s What You’ll Need (ish)

• 1 (12-ounce) bag fresh cranberries (frozen works in a pinch; just let ’em thaw and drain a bit)
• 1–2 fresh jalapeños, seeded and chopped (or green chiles when I’m lazy or out of jalapeños, shhh)
• 1/4 cup chopped fresh cilantro (my friend uses parsley ‘cause she “can’t stand cilantro” and it’s still tasty, I guess)
• 1/4 cup green onions, chopped (once I used red onion because that’s what I had—no one noticed)
• 1 cup sugar (you can drop this down to 3/4 cup if you like it tangy—sometimes I do)
• 1/8 teaspoon salt (or just a tiny pinch, really)
• 2 blocks (8 ounces each) cream cheese, softened (I went light once; the world didn’t end, but it wasn’t as creamy)
• Crackers, naan, or even tortilla chips for serving (the sturdy ones work best, trust me)

So, How Do You Make This Thing?

1. Rinse the cranberries and chuck ’em in your food processor. Pulse until they’re pretty finely chopped but not totally mush—think gravel, not sand. (I learned the hard way: over-processing gives you soup. Not ideal.)
2. Dump the chopped cranberries into a big bowl. Stir in the jalapeños, cilantro, green onion, sugar, and salt. Give a good stir. If it looks slightly odd (it always does), don’t worry. Give it a taste—but maybe not before it sits for a while, because right now it’s a whole lot.
3. Cover and chill for at least 3 hours. I usually just toss it in the fridge overnight because I’m lazy at night and the flavors come together better. Sometimes I forget it completely and remember randomly at breakfast—you can’t rush mingling, or at least that’s what I tell myself.
4. When ready to serve, put the softened cream cheese on a plate or shallow bowl. Spread it out with a spatula (in a glamourous way or just slapdash, no one will judge).
5. Spoon the cranberry-jalapeño mix (but try not to dump all the liquid; too much juice = runny dip) right over the cream cheese. Sometimes I add a sprinkle of chopped cilantro on top because I live dangerously.
6. Serve with whatever crunchy thing you’ve got handy. This is where I usually eat half my own serving before setting it out, but hey, chef’s tax.

Little Stuff I’ve Learned (Usually the Hard Way)

• If you use frozen cranberries, let them thaw and drain the liquid. Otherwise, you’ll end up bailing out pink juice like I did last Thanksgiving.
• Letting the cranberry mixture sit overnight really mellows it out. The first year, I served it right away and, well, let’s just say it woke everyone up.
• If you only have a hand chopper, go in batches and have patience; I once tried the blender and disaster ensued (cranberries everywhere, truly no survivors).

What I’ve Tried (For Better or Worse)

• Once swapped in orange zest—gives a fun holiday twist.
• Used goat cheese instead of cream cheese; it was fancy, but I think my crowd likes the classic better.
• Tried with pineapple; that was weirdly too sweet, I’m just being honest.
• If your family loves heat, try leaving in more seeds from the jalapeños, but, as my brother says, “don’t go mad with power.”

What You Need to Make Life Easier

You really want a food processor for this, but if all you’ve got is a sturdy knife and a sense of adventure (plus a bit of patience), you’ll manage just fine. My friend used a Nutribullet once—wasn’t pretty but it did the job.

How Long It’ll Last (Kinda Irrelevant?)

Technically, you can store leftover dip for up to 3 days in the fridge, covered—but honestly, in my house, it never lasts more than a day. The flavors go a bit more mellow on day two, which I love, but odds are you won’t find out because everyone will have licked the plate clean the first night.

How to Serve (or: Don’t Judge, Just Eat)

We like to spread it thick on Ritz crackers, but any sturdy cracker will do. Sometimes I set out a bowl of pretzel thins too—my uncle says it’s “a little wild” that way. At Christmas, I get all fancy with a cheese board arrangement, but that’s just for show; once everyone dives in, it all gets jumbled together anyway.

Take it From Me: Don’t Rush, Don’t Overthink

I once tried to skip the chill time so I could toss the dip together right before guests arrived—bad move. It was kind of harsh, honestly. Give it a rest in the fridge; you’ll be glad you did. Also, don’t forget to actually soften your cream cheese—one time, I tried to microwave it and ended up with a weird, half-melted mess. Room temp is your friend.

FAQ: Actual Questions I’ve Been Asked

• Do I have to use fresh cranberries?
  Nah, frozen totally works. Just thaw/drain first, otherwise it might get runny and weird (learned that the hard way).
• Is this really spicy?
  It’s more zingy than hot, unless you leave in the seeds or add extra jalapeños. My mom complains about the heat, but she thinks ketchup is spicy, so—I’d say mild to medium.
• Can I make it ahead of time?
  Absolutely! In fact, I think this tastes better the next day. Just keep the cranberry mix and the cream cheese separate until you serve, if you remember. (But sometimes I forget and it turns out fine anyway.)
• What if I don’t like cilantro?
  Swap for parsley, or skip it. The dip won’t explode, promise.
• Can I double this for a party?
  Yeah, just make sure your food processor is big enough, or work in batches. Otherwise, things can get pretty messy (I mean, cranberry shrapnel everywhere).

And, okay, one last thing. If a little bit ‘accidentally’ ends up on your turkey sandwich the next day, don’t blame me—it’s outrageously good (and yes, I discovered that completely by accident when cleaning out the fridge).

★★★★★ 4.30 from 9 ratings

Cranberry Jalapeño Cream Cheese Dip

yield: 8 servings

prep: 15 mins

cook: 0 mins

total: 15 mins

A vibrant, creamy dip featuring sweet-tart cranberries, zesty jalapeños, and smooth cream cheese. Perfect for holiday gatherings or as an appetizer with crackers.

🖨️ Print Pin Recipe

Ingredients

• 1 (8 oz) block cream cheese, softened
• 1 cup fresh cranberries, chopped
• 1 large jalapeño pepper, seeded and finely diced
• 1/4 cup green onions, finely sliced
• 1/4 cup fresh cilantro, chopped
• 1/3 cup granulated sugar
• 1 tablespoon lime juice
• 1/8 teaspoon salt

Instructions

1. 1
   In a medium bowl, combine the chopped cranberries, diced jalapeño, green onions, cilantro, sugar, lime juice, and salt. Mix well.
2. 2
   Cover and refrigerate the cranberry mixture for at least 30 minutes to allow the flavors to meld (optional but recommended).
3. 3
   Spread the softened cream cheese evenly into a serving dish or plate, smoothing the top with a spatula.
4. 4
   Spoon the cranberry jalapeño mixture evenly over the cream cheese layer.
5. 5
   Serve immediately with crackers or toasted baguette slices and enjoy.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 135 caloriescal

Protein: 2gg

Fat: 8gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 14gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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