The sweet, tart taste of fresh cranberries combined with the subtle tanginess of whipped cream cheese makes this cranberry jalapeno dip an obsessive appetizer. Add a few Jalapenos, for some heat. We get rave reviews on this recipe!
Cranberry Jalapeno Dip Overview
This cranberry jalapeno dip couldn't be easier to make. It's the perfect appetizer dish to serve at any Fall or Winter celebration when fresh cranberries are in season.
The dip is made with two layers. The top layer is a combination of cranberries, jalapeno, cilantro, sugar and lemon juice. This is all pulsed in a food processor together.
The bottom layer is cream cheese whipped into a silky texture. It's spread into a serving dish and then topped with the cranberry mixture. You can serve this with crackers, breadsticks, pretzels, veggies or chips.
For more easy dip recipes try cowboy crack dip made in a slow cooker, buffalo chicken dip, and the popular sweet-tasting cannoli dip.
Recipe Ingredients
- 12 oz fresh cranberries - approx one bag
- 1 jalapeño pepper - ribs and seeds removed
- ¼ cup cilantro
- ½ cup scallions (green onions) - chopped
- 1 cup white sugar
- 2 Tbsp lemon juice
- ½ tsp salt
- 16 oz. cream cheese - 2 packages, softened to room temperature.
- crackers, bread, pretzels or veggies for serving.
How To Make Cranberry Jalapeno Dip
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Add 12oz fresh cranberries, ¼ cup cilantro, and 1 jalapeño pepper (ribs and seeds removed) to a food processor. Pulse just a few times until everything is chopped small.
STEP 2: Add to a medium bowl ½ cup chopped scallions (green onions), 1 cup white sugar, 2 Tbsp lemon juice, and ½ tsp salt. Gently mix everything together.
STEP 3: Now cover the cranberry mixture with plastic wrap and place in the fridge for 2-12 hours. The longer it sits, the sweeter the cranberries will taste (they will still be slightly tart). Once the cranberry mixture has chilled in the fridge, stir it, then pour through a strainer to remove any excess liquid. Drain as much as you can.
STEP 4: Add 16 oz. cream cheese (warmed to room temp) to a medium bowl and blend until smooth and creamy using a hand mixer.
STEP 5: Use a spatula to spread the whipped cream cheese into a single layer in a medium serving bowl.
STEP 6: Spread the chopped cranberries over top and smooth it evenly. Placed covered in plastic wrap in the fridge until you're ready to serve. Scoop onto crackers, pretzels, toasted bread, or veggies.
Recipe Tips
- The longer you leave the cranberry mixture marinating in the fridge, the better it will taste. I prefer to leave it to soak overnight for best results. During this time, the cranberry pieces will absorb the sugar helping to create a less tart taste.
- There will be a lot of excess liquid that's released from the cranberries and it's important to strain this before adding to the cream cheese.
- Use the pulse setting on the food processor for about 20 seconds. The cranberries should be chopped small (about the size of pomegranate seeds) but not blended any further.
How To Store Leftovers
- Refrigerate – This dip can be stored in an airtight container for up to 3 days in the fridge. Over time more liquid will be released from the cranberries. You can strain this with a spoon or blot with a paper towel and continue to serve.
- Do Not Freeze – This recipe will not freeze well. The cranberries will lose their firmness and turn soggy, the cream cheese will also change by turning grainy.
Variations
- OTHER BERRIES – Cranberries are tart, so you’ll want to find a berry that is similar in taste such as lingonberries or red currants.
- SERRANO PEPPER – If you are looking for more heat, you can use Serrano peppers as an easy alternative.
- RED ONION – If you can’t find any scallions (green onion), dice up a red onion in its place.
- SWEETENER – Replace the white sugar with brown sugar, honey or maple syrup.
FAQs
Will the jalapeno be spicy? A jalapeno heat source is in the seeds and ribs. Simply discard these and you’ll be left with the great jalapeno flavor and a tiny bit of spice.
Can I Use low-fat cream cheese? Yes, you can use low-fat cream cheese and still get the same great results.
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Cranberry Jalapeno Dip
Ingredients
- 12 oz fresh cranberries - approx one bag
- 1 jalapeño peppers - ribs and seeds removed
- ¼ cup cilantro
- ½ cup chopped scallions - green onions
- 1 cup white sugar
- 2 Tbsp lemon juice
- ½ tsp salt
- 16 oz. cream cheese - 2 packages, softened to room temperature
- crackers, bread, pretzels or veggies for serving
Instructions
- Add 12oz fresh cranberries, ¼ cup cilantro, and 1 jalapeño pepper (ribs and seeds removed) to a food processor. Pulse just a few times until everything is chopped small.
- Add to a medium bowl ½ cup chopped scallions (green onions), 1 cup white sugar, 2 Tbsp lemon juice, and ½ tsp salt. Gently mix everything together.
- Now cover the cranberry mixture with plastic wrap and place in the fridge for 2-12 hours. The longer it sits, the sweeter the cranberries will taste (they will still be slightly tart). Once the cranberry mixture has chilled in the fridge, stir it, then pour through a strainer to remove any excess liquid. Drain as much as you can.
- Add 16 oz. cream cheese (warmed to room temp) to a medium bowl and blend until smooth and creamy using a hand mixer.
- Use a spatula to spread the whipped cream cheese into a single layer in a medium serving bowl.
- Spread the chopped cranberries over top and smooth it evenly. Placed covered in plastic wrap in the fridge until you’re ready to serve. Scoop onto crackers, pretzels, toasted bread, or veggies.
Recipe Notes:
- The longer you leave the cranberry mixture marinating in the fridge, the better it will taste. I prefer to leave it to soak overnight for best results. During this time, the cranberry pieces will absorb the sugar helping to create a less tart taste.
- There will be a lot of excess liquid that's released from the cranberries and it's important to strain this before adding to the cream cheese.
- Use the pulse setting on the food processor for about 20 seconds. The cranberries should be chopped small (about the size of pomegranate seeds) but not blended any further.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
JoAnne says
I tried this at Thanksgiving. Only myself, daughter in love, son and I were adventurous enough to try. It was fabulous. a new favorite, I would use this as a t topping without cream cheese and crackers, I can eat with a spoon refreshing delicious. I made the whole recipe to serve I used a smaller amount on the cream cheese and had lots of extra topping.. yum.
I only had fresh frozen cranberries ( I always Have them). Next time I will use fresh, if you use frozen make sure you don’t skip the drain/strain we’ll step.
(We are an onion free household if my husband might try..he has an Allium allergy even the smell can trigger IBS symptoms, dry is okay but I skipped in this version)
I will make again with diced red onion if taking somewhere if he isn’t attending.
Again a new favorite and is now replacing cranberry sauce at my table….my husband’s family likes canned jelly, so I only make my grandma’s recipe for me…so moving on! Thanks Andianne