I love how this dip delivers bold flavor with minimal prep time. It’s bright, colorful, and feels festive without being overly complicated. The cream cheese balances out the zesty cranberry-jalapeño topping, and I can adjust the spice level based on who I’m serving. It’s also a great make-ahead appetizer since the flavors deepen the longer it sits.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 ounce bag fresh cranberries
1/2 cup granulated sugar (adjust if needed based on your preference)
Juice of 1/2 lemon
3 scallions, chopped (green and white parts)
1 jalapeño (membranes and stem removed, with seeds)
1/4 cup cilantro leaves
1/2 – 3/4 tsp cumin (start with 1/2 tsp, taste and add more if needed)
Pinch of salt
(2) 8-ounce blocks cream cheese, softened
Wheat crackers for serving
Directions
I add the fresh cranberries to a food processor and pulse them until coarsely chopped.
I add the sugar, lemon juice, jalapeño, scallions, cilantro, cumin, and salt, then blend everything together until the mixture is finely chopped, scraping down the sides as needed.
I place the softened cream cheese on a serving plate and use a spatula to mash and spread it into an even 1/4-inch layer.
Using a slotted spoon, sieve, or cheesecloth, I drain off most of the excess liquid from the cranberry mixture. (I like to save the juice for cocktails or vinaigrettes.)
I spoon the cranberry topping evenly over the cream cheese layer. For a festive touch, I sometimes garnish it with a whole cranberry and a few cilantro leaves in the center.
I serve it immediately with wheat crackers, or chill it slightly before serving if I want a firmer dip.
Servings and timing
This recipe makes about 10 servings and takes just 15 minutes to prepare—no cooking required.
Variations
For a milder dip, I remove the seeds from the jalapeño or use half instead of a whole pepper.
I sometimes add a handful of chopped pecans or walnuts to the cranberry mixture for extra crunch.
If I’m serving a crowd, I spread the cream cheese mixture in a larger dish and double the cranberry topping for better coverage.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. The cranberry topping can be made a day in advance and stored separately. I don’t recommend freezing, as the texture of the cranberries and cream cheese can change. No reheating is needed—just serve chilled or at room temperature.
FAQs
Can I use dried cranberries instead of fresh?
I don’t recommend using dried cranberries, as they won’t give the same fresh, tart flavor or texture. Fresh cranberries are essential to the brightness of the dip.
Is this dip very spicy?
It has a gentle kick, especially with the jalapeño seeds left in. I taste as I go and adjust the amount of jalapeño based on who I’m serving.
Can I make this ahead of time?
Yes, I often make the cranberry mixture the day before and assemble the dip just before serving. This gives the flavors time to blend and makes prep easier.
What can I serve with this dip besides crackers?
I like serving it with pita chips, baguette slices, or even crisp vegetable sticks like celery and cucumber.
Can I use low-fat cream cheese?
Yes, I’ve used low-fat cream cheese with good results. The texture is slightly softer, but the flavor still holds up well.
Conclusion
This Cranberry Jalapeño Cream Cheese Dip is my go-to for quick and flavorful entertaining. It’s fresh, creamy, and full of contrast—tart, spicy, and cool all at once. Whether I’m making it for the holidays or a casual get-together, it always disappears fast and leaves people asking for the recipe.
This festive dip is the perfect blend of sweet, spicy, and creamy. Fresh cranberries, jalapeño, and cilantro over smooth cream cheese—ideal for holiday parties and snacking.
Author:Sarah
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:15 minutes
Yield:10 servings
Category:Appetizer, Dip, Holiday
Method:No-Cook
Cuisine:American
Diet:Vegetarian
Ingredients
12 oz bag fresh cranberries
1/2 cup granulated sugar (adjust to taste)
Juice of 1/2 lemon
3 scallions, chopped (green and white parts)
1 jalapeño (seeds, membranes, and stem removed)
1/4 cup cilantro leaves
1/2 – 3/4 tsp cumin (start with 1/2 tsp, adjust to taste)
Pinch of salt
(2) 8-oz blocks cream cheese, softened
Wheat crackers (for serving)
Instructions
In a food processor, pulse cranberries until coarsely chopped.
Add sugar, lemon juice, jalapeño, scallions, cilantro, cumin, and salt. Blend until finely chopped, scraping sides as needed.
Place cream cheese blocks on a serving platter and spread into an even 1/4-inch thick layer using a spatula.
Drain excess liquid from the cranberry mixture using a slotted spoon, sieve, or cheesecloth (reserve liquid for cocktails if desired).
Spoon the cranberry mixture evenly over the cream cheese.
Garnish with a whole cranberry and a few cilantro leaves for a festive touch.
Serve immediately with wheat crackers, or refrigerate for up to 1 day before serving.
Notes
For a milder dip, use half a jalapeño or remove all seeds and membranes.
This dip can be made ahead—just store cranberry topping and cream cheese separately, then assemble before serving.
Great with bagel chips, pita chips, or crostini if crackers aren’t available.
