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A plate of jalapeño cranberry dip with a spoon.

Jalapeño Cranberry Dip

  • Author: Sara Nelson
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours, 15 minutes
  • Yield: 12 servings 1x
  • Category: Appetizer
  • Method: Blend
  • Cuisine: American
  • Diet: Vegetarian


This Jalapeño Cranberry Dip is sweet, tart, spicy, and creamy and is a perfect addition to your holiday table. Whip it together in minimal steps with minimal effort and serve as a flavorful and memorable appetizer.


Jalapeño Cranberry Mixture:

  • 12 ounces fresh cranberries
  • 12 jalapeños, sliced in half and de-seeded
  • 2 whole green onions
  • 1/4 cup cilantro (about a handful when pulled from the bunch)
  • 6 Tablespoons (72 grams) sugar
  • 1 Tablespoon lime juice

Creamy Base:

  • 1 1/2 packages (12 ounces) cream cheese, softened
  • 1/3 cup (80 milliliters) heavy cream

For Serving:

  • Crackers (I used Ritz)
  • Tortilla chips or pita chips
  • Sliced veggies


  1. Prepare Jalapeño Cranberry Mixture: To a blender or food processor, add cranberries, jalapeños, green onions, cilantro, sugar, and lime juice until just combined and still chunky. You can either pulse it or blend on the lowest setting until everything is pulverized (be careful not to over-blend).
  2. Chill in Refrigerator: Transfer to an airtight container and refrigerate for at least 2 hours for the flavors to meld together. Refrigerate overnight for best flavor.
  3. Prepare Creamy Base: To a separate bowl, add the softened cream cheese and heavy cream. Using an electric mixer, mix until creamy.
  4. Spread Creamy Base in Serving Dish: Using a rubber spatula, spread cream cheese into an even layer on the bottom of a serving dish.
  5. Drain Jalapeño Cranberry Mixture: Remove jalapeño cranberry mixture from refrigerator and transfer to a colander. Drain any excess liquid (it’s OK if it still has some moisture).
  6. Add Jalapeño Cranberry Layer: Spoon jalapeño cranberry mixture into an even layer atop cream cheese base.
  7. Serve: Serve immediately with crackers, tortilla chips, and/or sliced veggies. Or cover and refrigerate to serve later.

Recipe Notes:

Making Ahead of Time: Prepare the jalapeño cranberry mixture and the creamy base mixture. Store separately in airtight containers and refrigerate for up to 2 days. When you’re ready to serve, allow the creamy base mixture to sit at room temperature until softened. Transfer the base to a serving dish, top with cranberry jalapeño mixture, then serve.

Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days.

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