Why You’ll Love Jalapeno Cranberry Cream Cheese Dip Recipe
I love this recipe because it always disappears fast and gets people talking. I like how it feels both fresh and indulgent at the same time, with bold holiday colors and big flavor. It’s easy to make ahead, perfect for gatherings, and pairs beautifully with all kinds of crackers and breads.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
12 ounces fresh cranberries, 1 bag 2 green onions, both green and white parts 2 jalapeños, seeds and membranes removed 1/4 cup fresh mint leaves, packed 1 large lime, juiced (about 3-4 tablespoons) 3/4 cup granulated sugar 1/4 teaspoon kosher salt 1/4 teaspoon cinnamon 1/4 teaspoon cardamom, optional 16 ounces cream cheese, softened (2 blocks) crackers or baguettes, for serving
Directions
I begin by setting out the cream cheese so it has time to soften. I add the cranberries to a food processor, then roughly chop the green onions and add them in as well. I slice the jalapeños, remove the seeds and membranes, roughly chop them, and add them to the processor.
I chop the mint until I have a packed quarter cup and add it to the mixture. I squeeze in all the lime juice, then add the sugar, salt, cinnamon, and cardamom. I pulse everything in short bursts, scraping down the sides as needed, until the mixture is finely chopped but still chunky, like a salsa.
If I have time, I refrigerate the cranberry mixture for a few hours to let the flavors meld. When ready to assemble, I whip the softened cream cheese until smooth and creamy. I strain the cranberry mixture, reserving the juice. I beat a couple of tablespoons of the juice into the cream cheese to loosen it slightly.
I spread the cream cheese onto a serving plate, then stir the reserved juice back into the cranberries and spoon the cranberry mixture over the top. I serve it with crackers or toasted baguette slices.
Servings and Timing
This recipe serves about 10 people. Prep time is around 15 minutes, chill time is about 4 hours, and total time comes to roughly 4 hours and 15 minutes.
Variations
I sometimes swap the mint for fresh cilantro when I want a more savory flavor. When I do that, I like adding a pinch of cumin and slightly reducing the sugar. I also adjust the heat by using more or fewer jalapeños depending on who I’m serving.
Storage/Reheating
I store leftovers covered in the refrigerator for up to several days. If the dip becomes very juicy, I strain it lightly before serving again. I always serve it chilled and don’t reheat it.
FAQs
Is this dip very spicy?
I find it mildly spicy, but removing the jalapeño seeds keeps the heat balanced.
Can I make this ahead of time?
I often make it a day in advance, which makes entertaining easier.
Do I have to whip the cream cheese?
I like the smoother texture, but I can skip it if I’m short on time.
What crackers work best?
I love buttery crackers, but pita chips and toasted baguette slices work great too.
Can I reduce the sugar?
I can reduce it slightly, but the sweetness balances the cranberries.
Can I freeze this dip?
I don’t recommend freezing, as the texture changes once thawed.
Why strain the cranberry mixture?
Straining keeps the cream cheese from becoming too watery.
Can I use dried cranberries?
I don’t recommend it, as fresh cranberries give the best texture and flavor.
How long does it keep in the fridge?
I keep it refrigerated for up to 4 days.
Is this good for holidays?
I think it’s perfect for Thanksgiving, Christmas, and New Year’s gatherings.
Conclusion
This jalapeño cranberry cream cheese dip is one of my go-to holiday appetizers because it’s vibrant, flavorful, and always a hit. I love how the sweet, tangy, creamy, and spicy elements come together into a dish that feels festive, fresh, and completely irresistible.
A vibrant and addictive holiday appetizer featuring tangy fresh cranberries, gentle jalapeño heat, and a creamy whipped cream cheese base, perfect for festive gatherings.
Ingredients
12 oz fresh cranberries (1 bag)
2 green onions, green and white parts
2 jalapeños, seeds and membranes removed
¼ cup fresh mint leaves, packed
Juice of 1 large lime (3–4 tablespoons)
¾ cup granulated sugar
¼ teaspoon kosher salt
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom (optional)
16 oz cream cheese, softened (2 blocks)
Crackers or baguette slices, for serving
Instructions
Set cream cheese out to soften at room temperature.
Add cranberries to a food processor.
Roughly chop green onions and jalapeños and add them to the processor.
Add mint leaves, lime juice, sugar, salt, cinnamon, and cardamom.
Pulse in short bursts until finely chopped but still chunky, like a salsa.
Refrigerate cranberry mixture for a few hours to let flavors meld, if time allows.
Whip softened cream cheese until smooth and creamy.
Strain the cranberry mixture, reserving the liquid.
Beat 2 tablespoons of the reserved cranberry liquid into the cream cheese to loosen.
Spread cream cheese onto a serving plate.
Stir remaining liquid back into cranberries and spoon mixture over the cream cheese.
Serve chilled with crackers or toasted baguette slices.
Notes
Removing jalapeño seeds keeps the heat mild.
Dip tastes even better when made a day ahead.
Straining prevents the cream cheese from becoming watery.
Mint can be swapped for cilantro for a savory twist.
