Cranberry Jalapeño Dip

Cranberry jalapeño dip is one of my favorite party appetizers—bright, tangy, a little sweet, and just the right amount of spicy. It’s a fresh twist on the usual holiday spreads, with tart cranberries, zesty lime, and a kick of jalapeño layered over creamy cheese. I love serving it with crackers or tortilla chips, and it always disappears fast at any gathering.

Why You’ll Love This Recipe

I love this dip because it’s unexpected but so easy to fall in love with. The fresh cranberries balance beautifully with the heat from the jalapeño and the sweetness from sugar and lime. It’s colorful, festive, and the creamy base makes it extra smooth and scoopable. Plus, it takes almost no time to prepare and can be made ahead—which makes party prep a breeze.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh cranberries

• Jalapeño peppers (seeded for less heat)

• Green onions

• Fresh cilantro

• Granulated sugar

• Lime juice

• Cream cheese (softened)

• Salt (optional, to taste)

• Crackers, tortilla chips, or baguette slices (for serving)

Directions

1. I start by adding the cranberries, jalapeño, green onions, and cilantro to a food processor. I pulse until everything is finely chopped—just be careful not to puree it.

2. I transfer the mixture to a bowl and stir in the sugar and lime juice. I taste and add a pinch of salt if needed.

3. I cover the bowl and refrigerate the cranberry mixture for at least 1–2 hours so the flavors can meld and the sugar can slightly soften the cranberries.

4. When I’m ready to serve, I spread the softened cream cheese in an even layer on a serving plate or in a shallow dish.

5. I spoon the cranberry jalapeño mixture evenly over the top.

6. I serve it immediately with crackers, chips, or sliced bread—or cover and refrigerate until guests arrive.

Servings and timing

Serves: 6–8 as an appetizer
Prep time: 10 minutes
Chill time: 1–2 hours
Total time: About 1 hour 15 minutes

Variations

I like playing around with this dip depending on the occasion or what I have on hand:

• I stir in a bit of orange zest or juice for extra citrus flavor

• I add diced red bell pepper for a milder, colorful crunch

• I mix a little honey into the cranberry blend for a smoother sweetness

• I spread the dip in mini phyllo cups for bite-sized party snacks

• I use whipped cream cheese for an extra light and fluffy base

storage/reheating

I store any leftover cranberry mixture in an airtight container in the fridge for up to 3 days. I keep it separate from the cream cheese if possible until I’m ready to serve again. Once assembled, the dip is still good for a day or two in the fridge, though the topping may release some liquid over time—just give it a gentle stir or drain slightly before serving. No reheating needed—this dip is best served chilled.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, I’ve used frozen cranberries successfully. I just thaw them first and pat them dry to avoid excess liquid.

How spicy is this dip?

It depends on the jalapeños. I remove the seeds for mild heat, but I leave some in when I want more kick. I also taste as I go.

Can I make this ahead of time?

Absolutely. I make the cranberry mixture a day ahead and store it separately. I assemble it with the cream cheese just before serving.

What’s the best way to serve this dip?

I love serving it with buttery crackers, pita chips, or baguette slices. It also works well with veggie sticks or in lettuce cups.

Can I make this dairy-free?

Yes, I use a dairy-free cream cheese alternative and keep the rest of the recipe the same. The flavor still shines through.

Conclusion

Cranberry jalapeño dip is a fresh, festive, and flavorful twist on traditional dips. It’s vibrant, bold, and perfectly balanced with sweet, tart, and spicy notes. Whether I’m making it for a holiday party, game day, or just to snack on at home, it’s always a hit—and one of the easiest dishes I keep in my appetizer rotation.

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