Cranberry-Jalapeno Cream Cheese Dip
This cranberry-jalapeno cream cheese dip is sweet, tart, spicy, and absolutely one of the best holiday dips on the planet.
This amazing, festive cranberry dip has been a staple in our Novembers + Decembers for almost ten years.
I am a huge fan of cranberries, but this dip is in a league of its own and is one of the main reasons I get excited to see those bags of bright, red berries appear in the grocery store.
A combination of sweet and spicy, tart and creamy, this is the perfect holiday party appetizer.
But honestly, we love it so much, we stock up on cranberries just for this dip and sit around eating it on average Tuesday nights. It’s kind of one of my favorite weekly holiday traditions.
Fresh Cranberries Only
Using fresh ingredients – not dried or frozen – are critical to this recipe:
- fresh cranberries
- fresh cilantro
- fresh lime juice
- fresh jalapenos
- fresh green onions (or chives)
The freshness of the ingredients provides a burst of brightness that is unparalleled this time of year.
The cranberries are best if they are chopped into fairly fine pieces. A food processor or high powered blender will make light work of the job.
Once the cranberries are coarsely chopped, I add all the other ingredients and pulse until evenly chopped and everything looks very “dippy.”
If you choose to do all the chopping by hand, bless you.
Make it in Advance
The cranberry mixture needs to be made several hours ahead of time. Even better if it can be refrigerated for 12-24 hours.
If you taste it right away, you’re probably going to be underwhelmed. But wonderful things happen as the flavors have time to meld and develop.
With time, there might be a bit of liquid that accumulates in the cranberry dip. I like to pour a lot of that off before spreading on the cream cheese.
Cranberries + Cream Cheese
The sweet and tart (and just ever so slightly spicy) cranberry mixture over the softened cream cheese is amazingly delicious.
Pretzel crisps or thin crackers are the perfect vehicle to inhale this dip. But I’m not above eating spoonfuls of the tasty concoction. Life’s short, what can I say.
Also, I have it on good authority that this cranberry-jalapeno cream cheese dip is ridiculously good on sandwiches. I think we should all take that advice very seriously.
Here are a few other rave reviews from the comments below:
Tonya: I made this for Thanksgiving and it was to die for. Everyone LOVED it!!!! My sister in law said it should become a staple. Making it again today for our Christmas cookie exchange and probably for Christmas, too!
Tracey: OMG this was a show stopper. I made this for my work friend besties Christmas dinner last night everyone raved over it. It is one of those amazing recipes-super easy to throw together and absolutely delicious and a crowd pleaser! Will be making this again and again.
Cara: This really is the best dip ever! I am always asked to bring this to family gatherings, and everyone who tries it wants the recipe. Definitely a holiday must-have in our house!!
Cranberry-Jalapeno Cream Cheese Dip
Ingredients
- 12 ounces (340 g) fresh cranberries
- 4-5 green onions, chopped
- ¼ cup chopped fresh cilantro
- 1 jalapeno pepper, seeded and finely diced
- 1 cup (212 g) sugar, more or less to taste
- ½ teaspoon ground cumin
- 2 tablespoons fresh lemon or lime juice
- ¼ teaspoon salt
- 2 (8-ounces each) packages (454 g) cream cheese, light or regular, softened
- Crackers, for serving
Instructions
- Pulse the cranberries in a food processor or blender until coarsely chopped. Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered container and refrigerate for 4 hours (or up to overnight) so the flavors have time to meld and develop.
- When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture.
- Refrigerate for up to an hour before serving. Serve with crackers.
Notes
Recommended Products
Recipe Source: adapted slightly from Jamie Cooks It Up
Recipe originally published Dec. 2011; updated Dec. 2020 with new photos, recipe notes, etc.
Can you substitute the sugar with erythritol or stevia?
I haven’t tried that but you could experiment.
Great dip! But I recommend mixing goat cheese in with the cream cheese for an extra kick!
Can you use canned cranberry sauce instead?
It would have a totally different flavor and texture, but you could definitely experiment.
Actually I think it’s absolutely delicious with the whole cranberries in a can but I’ve never had it any other way this year right now is going to be the first time I’ve ever used the fresh cranberries but yes very delicious even with the can ones I always get the whole ones though not the weird stuff that comes out in the shape of you LOL
Oh my goodness and I don’t know how to edit my comment obviously they don’t come out the shape of you they come out the shape of the can that they were in I’m so sorry
Excellent!
So glad I tried this! It is so good!!! Rave reviews. We also tried this one night with Brie and that was also yummy! This is definitely going to be eaten every winter from now on!
Can the mixture be frozen prior to putting it on the cream cheese?
I think so, but it will definitely be more watery once defrosted, so I’d drain as much of the liquid off as possible before using.
Had this at a party last night it was fantastic…..so good
This was absolutely delicious! I made it for a Christmas party last night and it was a big hit! Thank you!
OMG this was a show stopper. I made this for my work friend besties Christmas dinner last night everyone raved over it. It is one of those amazing recipes-super easy to throw together and absolutely delicious and a crowd pleaser! Will be making this again and again.
Ok well I added a spin, because I added is can of pumpkin purée to my 2 blocks of cream cheese…a little ginger and a tsp sugar and s little cinnamon and clove..like not even a tsp each. Because of this I went WAY lighter on the cumin and cilantro and onion like quarter the amount.
It made a pretty combination still love the jalepeno and this combo was the absolute hit of the thanksgiving party. Just a different take on an amazing recipe so thank you so much!
First of all, your version does not sound good.
Second, please don’t comment on recipes unless you actually made the recipe listed. Which you did not.
First of all, Kathy, you are RUDE. goodbye.
@christin, thanks for sharing.
I was SO taken aback by your rudeness! My goodness! Christine was nothing but encouraging and complimentary. Wow.
OMG this was so delicious. I wanted to keep cranberries in my Thanksgiving menu but every year I make some elaborate sauce and no one eats it! This was delicious. I was skeptical! But I couldn’t believe the rave reviews this got! From people who wouldn’t touch cranberries!
I was out of fresh lemons, but had a lime and used that! still delicious!
Oh my gosh, I made this for Thanksgiving and decided I better taste test before taking it to family dinner so I put a spoon full on top of my scrambled eggs, Yummy, I can think of lots of ways to use it but don’t think I’ll have any leftovers.
I made this recipe last year and it was a hit! The sweetness of the cranberries and the spiciness of the jalapeno mend really well with the cream cheese. Plus I mean cilantro is like the best thing in the world. I will be making this recipe again this year.
I see in the recipe instructions that you fresh cranberries do you cook them before you put them in the food processor. Can’t wait to try this thank you.
You use fresh, uncooked cranberries
Nope, you use them fresh and uncooked.
That was my question, also. Can’t wait to try this on Thursday! Thank you!
I’m going to try this for the first time, can I ask with the jalapeno is it a spicy dip? I look through the comments but couldn’t see any questions on that. Thank you
If you leave the seeds and membranes in the jalapeno it will be spicier, but if you leave them out, it’s mild (but a lot depends on the jalapeno – size, variety, etc).
Can’t wait to try this – I want to take it to share on a family holiday weekend away. I won’t have access to a food processor or blender though. How far in advance can I prep the “topping” (and refrigerate in a Tupperware) and and then just assemble over the cream cheese later? Can it sit chilled and covered for two or three days?
You can make the cranberry mixture up to a week in advance – then just drain off some of the liquid and assemble over the cream cheese.
I love this recipe!! It’s one of my favorite dishes to serve this time of year! I just added it to my blog! Thanks!
Do you know if its spicey
Tried this recipe and it was delicious
Obivously, I love your recipe but I am curious about the cute, little appetizer plates you used for the picture. Where did you get those? They are the white, round ones displaying the dip with a few crackers.
Oh boy, I’ve had those for so long, I don’t remember! Sorry! I may have picked them up at World Market, but it’s been 8-10 years ago.
I agree with Brian. This dip is addictive,love it anytime of the year . If fresh cranberries are out of season you can use canned whole cranberry sauce and omit the sugar.
I made this using coconut palm sugar and added chopped walnuts. It was delicious and a big hit!
Crowd pleaser for sure, even my 2.5 year old niece loved it.
Love this dip! Made it last December and was craving it this year as soon as I saw the fresh cranberries at the grocery store.
This really is the best dip ever! I am always asked to bring this to family gatherings, and everyone who tries it wants the recipe. Definitely a holiday must-have in our house!!
I have quite a bit of homemade cranberry sauce left from Thanksgiving. I’m going to try to play with this for Christmas apps. The jalapeño is such a surprising and wonderful addition! Thanks so much. (I hope our guys like it as much as your husband.)
This dip is a keeper. Served it over cream cheese with wheat thins and smoked salmon on the same tray. Went very quickly. I will definitely be making this again! Thanks!
I accidentally ended up pulverizing the mixture. it is now a cranberry jalepeno smoothie — I was way overzealous with my blender. I hope it’s not ruined…we shall see how it turns out tomorrow!!
How far in advance can I this?
Probably 24 hours.
I made it the night before Thanksgiving last year and it was still really good when it was served at 2 pm the next day. Just don’t put it on the cream cheese until you are ready to serve it. I covered it in plastic wrap in the fridge and kept the cream cheese in its original packaging.
I actually made 4 batches of this cranberry-jalapeno cream cheese dip this morning. Let it sit in the fridge for just over an hour..it is delicious. Spread a think layer of cream cheese on a baked cracker topped with the dip and could not stop at one! I took one out to my husband who is outside sorting through things in the garage and lo and behold he’s back in for another. I shared it on Facebook and think others will give it a try. Delicious!
The remaining 3 batches will be for Thanksgiving dinner on Thursday.
so for those of you that have frozen this . . . did you freeze it with the cilantro in it? it seems like the cilantro would turn dark and wilt and not look too appetizing after freezing.
Sounds good can’t wait to make it.
Delicious
How long can it be stored? I am wanting to make it in advance of Christmas & full several small jars as part of Christmas gifts.
Probably up to a week (maybe longer, I just haven’t tried it for that long) – it can probably be frozen for longer.
I am fascinated by the idea of cranberries and jalapenos together! But I’m wondering if anyone has tried mixing them into the softened cream cheese (rather than having them on top of the brick)?
I just saw a recipe that used dried cranberries that was mixed. A reviewer said use fresh instead.
I just had it mixed this week and it was AMAZING!!!
Yes I have. The first time I made this I was in a hurry and didn’t read the directions properly. It turns out to be a really pretty pink color. I served it in a bowl with crackers on the side. People LOVE this recipe.
Has anyone ever made the cranberry mixture then frozen it? I want to make this for Christmas dinner but have to work everyday leading up to that. I also have all the fresh ingredients now so was wondering if I would make it and freeze it for 5 days or so. What do you think?
I’ve never tried it, April, but I think it’s worth a try.
Jeanette in the comments above said she made it and froze small batches that she taste tested over a year’s time. She said it tasted just as fresh as the day she made it even after s year. Hope it works for you too!
I have frozen it came out perfectly fine. Thawed over night ion the frig. assembled in the morning served that afternoon got rave reviews and asked for the recipe. I only froze the topping . Hope this is helpful, sorry I just now saw your comment.
Mel, Have you ever served this dip warm?
No, but I kind of like the idea…
Where”s the instructions for the cranberry jalapeño dip? All I see is comments.
I hope I’m not repeating anyone here, but I froze small 4 oz containers and tested a batch each month to see how long you could freeze this recipe. We love it for entertaining, snacking and use it on sandwiches. Especially good with ham and turkey off the bone. Any rate, each batch taste as fresh as the day it was made and I tested the entire 12 months. Hope this helps if you get a chance to stock up on cranberries at an exceptional price. Last year I was lucky enough to get them 50 cents a bag.
Thanks for posting Jeanette. This will be really helpful since we can only get cranberries around November and December here.
Hi there! This cranberry jalapeño dip is amazing! I was just wondering what I might have done wrong when I made it because it had quite a bit of liquid in it – the juice from the fresh cranberries. Is the normal?
Hi Judi – yes, this dip does tend to have a bit of liquid. Sometimes I’ll drain a bit of it off before putting it on the cream cheese.
Ok good to know! Thank you for replying. It was a big hit at my annual girlfriend’s Xmas party this past weekend & I had a few requests for the recipe! So delicious.
I made this over the holidays and everyone OBSESSED over it! Had a request to make it again, but cranberries are out of season. I read the above reviews and wondering if anyone tried frozen cranberries? If so, how did it turn out?!
I haven’t tried frozen, Rachel, so hopefully someone else can chime in if they’ve had experience using them.
looks very delicious! will have to have it at my next big dinner. thank you very much!!
cecelia
Hi there. Should I chop up all of the parts of the green onion from the white to all of the green? Or just the white onion part?
For this recipe, I chop both the white and green parts.
Hi Mel,
I made this as a sauce for beef pattie sliders and it worked a treat. Thanks!
Hi Mel
I am drooling again as I always do when I visit your website. I use your recipes often, always with great success. This dip looks totally insane, however, I can’t buy fresh cranberries where I am (Australia)
I was wondering if I could use fresh pomegranate instead?
Hi Michelle – that’s a good question! You know, I’ve never used pomegranate seeds but actually, I think it could be delicious – a little different texturally and you’d definitely want to decrease the sugar by a lot since pomegranate seeds are much sweeter than cranberries but I think it stands a fair chance of working out. Good luck!
What type of crackers would you suggest?
Alyssa – I usually use whole grain crackers (like Kashi or Wheat thins).
Since I am diabetic, I was wondering if I substitute Stevia for the sugar and Greek yogurt for the cream cheese (yes, I know, it pales in comparison to cream cheese), if it would work. Any diabetics out there with an opinion?
Made with cashew cream cheese and a bit of poblano (so as not too spicy for the kids) perfect!
Seriously. Seriously! Seriously? This stuff is amazing! My first bite….”Hmm, ok, this is good. Wait, now I can taste the cream cheese…wait, now the salty cracker. This stuff is AWESOME!” Can’t wait to see if it is a hit at the party I am taking it to. We’ll find out tonight 🙂
The combo of flavors with this is just awesome.
I made this last year, and then completely forgot about it until the other day. I saw some cranberries at the store and visions of the cranberry jalapeno mixture started dancing in my head. Sadly, I didn’t buy the cranberries, and I’ve been craving this ever since. You’d better believe that cranberries are at the very top of my shopping list this week!
Hi Mel, I made this for a holiday cocktail party last night and there were many raves! as well as many requests for the recipe. I am going to prepare it again for my Christmas day dinner….so easy and yummy! I did not think it was too spicy, just a great combination of tart, sweet and fire! Loved it and thanks so much.
This dip sounds amazing and I would dearly love to try it. My problem though is that I am unable to get either fresh or frozen cranberries here in Australia. I have only ever eaten dried which I assume would be a totally different flavour. I do grow European gooseberries which are tart and I have stocked in my freezer. Do you think these would be a suitable substitute or are you able to suggest something else?
I am discovering your amazing range of recipes and can’t wait to work my way through them. Thank you so much for sharing them with us.
Hi Iris – unfortunately, I don’t know a good substitution for the cranberries. You could go ahead and try the gooseberries but I have no idea how they would work out since I am not familiar with them. Many recipes can take substitutions quite well; but I think this one really needs the fresh cranberries.
Since I can’t find fresh cranberries at my grocery store this time of year, I was wondering how fresh raspberries would be?
Hannah – no, I don’t think so. Fresh raspberries have a completely different flavor profile and texture than fresh cranberries. Sorry!