Sweet And Spicy Cranberry Jalapeño Dip Recipe

Try this irresistible Cranberry Jalapeño Dip for your next party. Fresh cranberries, jalapeños, and cream cheese make for a crowd-pleasing appetizer!

Keyword cranberry, dip

Prep Time 15

Total Time 15

Servings servings

Calories 159

Add the cranberries, chopped scallions, jalapeño, lime juice, sugar, and salt to a food processor.
1 ½ cups cranberries, 2 scallions, 1 jalapeño, 1 juice of a lime, ¼ cup sugar, ¼ teaspoon salt
Pulse until the mixture is finely chopped. Do not over-blend; you want it to have some texture.
Transfer the cranberry mixture to a fine-mesh sieve and place it over a bowl. Let the excess liquid drain off. (Tip: Save the juice for festive cocktails!)

In a large bowl, add the softened cream cheese. Using an electric mixer (fitted with a whisk or paddle attachment), whip the cream cheese on high speed for about 5 minutes until smooth and fluffy.
10 ounces cream cheese
Mix half of the drained cranberry mixture into the whipped cream cheese. Stir until fully combined and evenly colored.

Spread the cream cheese mixture into your serving dish. Spoon the remaining cranberry mixture over the top. Smooth it out or let it naturally cascade for a rustic look.
Garnish with extra chopped jalapeño or fresh scallion if desired.

Serving Ideas: Enjoy with crackers, toasted baguette slices, bagels, or as a spread on baked brie.
Make-Ahead: This dip can be made up to 3 days in advance. Store in an airtight container in the refrigerator.
Adjust the Heat: For a milder dip, use only half a jalapeño or remove more seeds. Taste as you go to find your preferred heat level.
Fresh vs. Dried Cranberries: Stick with fresh cranberries to achieve a bright, tart flavor. Dried cranberries will not work well for this recipe.
Serving Ideas: Besides crackers, this dip pairs wonderfully with pita chips or even as a topping for baked brie.