Go Back

Cranberry Jalapeño Cream Cheese Dip

Cranberry jalapeño cream cheese dip layers a tangy, lightly spicy cranberry topping over softened cream cheese. The topping chills for at least 2 hours so the flavors meld, then gets served with buttery round crackers.
Print Recipe Pin Recipe
Prep Time 15 minutes
chilling 2 hours
Total Time 2 hours 15 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry topping
  • 1 bag (12 oz) cranberries fresh, rinsed and picked over
  • 1 jalapeño stemmed, seeded for milder heat, and roughly chopped
  • 2 green onions roughly chopped
  • 0.5 cup granulated sugar
  • 0.25 cup cilantro fresh, chopped
  • 2 tbsp lime juice fresh
  • 0.25 tsp kosher salt
For the cream cheese base
  • 2 block (8 oz) cream cheese softened
For serving
  • 1 box (13.7 oz) buttery round crackers

Equipment

  • 1 food processor
  • 1 10-inch serving platter

Method
 

Make the cranberry topping
  1. Pulse the cranberries in a food processor until finely chopped but not puréed.
  2. Add the jalapeño and green onions, then pulse a few times until finely chopped; transfer to a bowl and stir in the sugar, cilantro, lime juice, and salt.
  3. Cover and refrigerate for at least 2 hours or up to 24 hours to let the flavors meld.
Assemble the dip
  1. Drain the cranberry mixture in a fine-mesh strainer for 5 to 10 minutes.
  2. Spread the softened cream cheese on a 10-inch serving platter, then spoon the cranberry mixture evenly over it.
Serve
  1. Serve with the crackers.

Notes

Drain the cranberry topping well so it does not make the cream cheese watery. Refrigerate leftovers in a covered container for up to 3 days; freezing is not recommended. For a gluten-free option, serve with gluten-free crackers.