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Yields:
8 - 10 serving(s)
Prep Time:
10 mins
Total Time:
1 hr 10 mins
If you’re looking for a holiday appetizer that’s as beautiful as it is delicious, this cranberry jalapeño cream cheese dip is about to steal the show. It’s bright, creamy, tangy, and just the right amount of spicy—everything you could want in a festive party dip! Sweet-tart cranberries are blended with fresh jalapeños, cilantro, green onion, and lime for a zippy, colorful topping that’s spooned over a smooth layer of whipped cream cheese and sour cream. The result? A perfectly balanced bite that keeps everyone coming back for more.
You may think cranberries just belong in sweet dishes like cranberry crisp, cranberry sauce, or cranberry bread, but I think you'll change your ways when you try this spicy dip. I love serving it during Thanksgiving, Christmas, or New Year’s gatherings, but honestly, it’s great any time you need an easy, make-ahead appetizer that wows. It looks absolutely stunning on a platter—especially when garnished with fresh jalapeño slices.
The best part is that both layers can be prepared ahead of time, so all you have to do is assemble and serve when guests arrive. Pair it with buttery crackers or crisp veggies and watch it disappear!
What should you serve with cranberry jalapeño cream cheese dip?
This dip is fantastic with buttery crackers, pretzels, or sliced vegetables like cucumbers and bell peppers. You can even spread it on crostini for an elegant appetizer!
Can you use frozen cranberries?
Definitely! Just thaw and drain them before pulsing in the food processor. They work perfectly and save time during the busy holiday season.
Can you make cranberry jalapeño cream cheese dip ahead of time?
Yes! You can make the cranberry topping a day in advance—just keep it refrigerated and strain off any excess liquid before serving. The cream cheese layer can also be prepared and spread in your serving dish ahead of time and chilled. Assemble right before serving for the freshest look and taste.
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Ingredients
- 12 oz. cranberries, thawed if frozen (about 2 1/2 cups)
- 2 jalapeños, seeded and quartered, plus slices for garnish
- 1 green onion, roughly chopped
- 2 Tbsp. roughly chopped cilantro
- 1 cup sugar
- Juice and zest of 1 lime
- 16 oz. cream cheese, at room temperature
- 1/4 cup sour cream
- Pinch of kosher salt
- 1/2 cup toasted pecans, chopped (optional)
- Crackers, for serving
Directions
- Step 1Place the cranberries, jalapeños, green onion, and cilantro in a food processor. Pulse 5 or 6 times until roughly chopped, then add the sugar, lime juice, and lime zest. Pulse 3 to 4 more times, just until incorporated (the mixture should still be chunky). Transfer to an airtight container and refrigerate at least 1 hour and up to overnight.
- Step 2In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese, sour cream, and salt. Mix on medium-high speed until light and fluffy, 2 to 3 minutes. Transfer to a shallow bowl or pie plate or a serving platter, spreading in an even layer.
- Step 3Strain any excess liquid from the cranberries, then stir in the pecans (if using). Spoon the cranberry mixture over the top of the cream cheese mixture. Garnish with the jalapeño slices and serve with crackers.
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