Cranberry Jalapeño Cream Cheese Dip combines the tart, sweetened flavor of cranberries with the spiciness of jalapeño peppers into one creamy dip that your holiday guests are sure to love. It’s easy to make and can be paired with a variety of accompaniments for dipping.
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Cranberry Jalapeno Cream Cheese Dip is the perfect holiday appetizer to have out for your friends and family this holiday season. Not only is it seasonal in color, but it’s an absolutely delicious finger food your guests can help themselves to.
The cranberry mixture is a sweet and spicy salsa that gets layered over whipped cream cheese.
You can serve it with a wide variety of chips, pretzels, toasts, breads and vegetables. Leftovers make a delicious spread for bagels and sandwiches too!
Why This Recipe Works
It is a delicious, quick and easy recipe to prepare. Holidays are busy enough so making a quick dip like this one can definitely help to make the day go smoother.
This dip has the most perfect blend of sweet and spicy with a cool, creamy, cream cheese base.
Look no further for the perfect holiday appetizer. The color combination of red, green and white looks especially festive on the Christmas table.
Step-By-Step Instructions
Ingredients
- 16 ounces cream cheese (at room temperature): I recommend using full fat. You can also use half cream cheese and half goat cheese for a tangier taste.
- 12 ounces fresh cranberries: frozen, thawed cranberries can be used.
- 2 jalapeño peppers (diced): remove the seeds and membrane for a milder dip.
- 2/3 cup granulated sugar
- 2 tablespoons fresh cilantro (finely chopped)
- 1 tablespoon lemon juice (fresh squeezed): you can use a lime instead or a mixture of both.
- 1/8 teaspoon salt
- 1 green onion (sliced thin)
The full recipe and instructions can be found in the recipe card at the bottom of this post.
Prep!
Set the cream cheese out about an hour ahead of time to allow it to come to room temperature and soften.
Create!
Beat the cream cheese in an electric mixer fitted with a paddle on medium-high for about 2 minutes, or until smooth and creamy.
Spread into the bottom of a medium serving dish.
Add the cranberries to a food processor and pulse until roughly chopped. Transfer to a medium bowl along with the jalapeño peppers, sugar, cilantro, lemon juice and salt. Mix well.
Spoon the cranberry mixture over the cream cheese.
Present!
Garnish with the green onion and serve, as desired.
Tips and Techniques
- Make sure that the cream cheese is softened at room temperature so that it is easy to whip.
- You can also use a 50/50 mix of cream cheese and goat cheese for a tangier flavor.
- For a mild dip, remove the seeds and membrane from the jalapeño peppers.
- Store leftover dip tightly covered in the refrigerator. Consume within 3 days for best results.
What To Serve with Cranberry Jalapeño Cream Cheese Dip
- Crackers
- Pretzels
- Small toasts or pieces of bread
- Vegetables
- Bagels
- Sandwiches as a spread
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Cranberry Jalapeno Cream Cheese Dip
Ingredients
- 16 ounces cream cheese (at room temperature)
- 12 ounces fresh cranberries (or frozen, thawed cranberries)
- 2 jalapeño peppers (diced)
- 2/3 cup granulated sugar
- 2 tablespoons fresh cilantro (finely chopped)
- 1 tablespoon lemon juice (fresh squeezed, or lime juice or a mixture of both)
- 1/8 teaspoon salt
- 1 green onion (sliced thin)
Instructions
- Beat the cream cheese in an electric mixer fitted with a paddle on medium-high for about 2 minutes, or until smooth and creamy.16 ounces cream cheese
- Spread into the bottom of a medium serving dish.
- Add the cranberries to a food processor and pulse until roughly chopped. Transfer to a medium bowl along with the jalapeño peppers, sugar, cilantro, lemon juice and salt. Mix well.12 ounces fresh cranberries, 2 jalapeño peppers, 2/3 cup granulated sugar, 2 tablespoons fresh cilantro, 1 tablespoon lemon juice, 1/8 teaspoon salt
- Spoon the cranberry mixture over the cream cheese.
- Garnish with the green onion and serve, as desired.1 green onion
Notes
Tips and Techniques
- Make sure that the cream cheese is softened at room temperature so that it is easy to whip.
- You can also use a 50/50 mix of cream cheese and goat cheese for a tangier flavor.
- For a mild dip, remove the seeds and membrane from the jalapeño peppers.
- Store leftover dip tightly covered in the refrigerator. Consume within 3 days for best results.
