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.
Hi Mel , I want to make this for my grandsons baptism this weekend. I have frozen cranberries , but you say fresh . You also mentioned stocking up on cranberries. You don’t freeze them? Maybe I’m overthinking this ?
Thank you for the wonderful recipes,Cindy
Hi Cindy – I usually stock up on cranberries during November and December so I can make this a lot. I haven’t tried with frozen cranberries – I’m worried they might be too mushy once defrosted? But definitely worth a try!
This is a fan favorite, everyone always want the recipe!
Very good appetizer could eat this everyday. The best just to satisfy your taste buds and your appetite Great for the holidays almost like a meal in itself. Would recommend this at any event!
The first-time I made this in 2019 i misread the instructions. I mixed in the Cranberry mixture WITH the cream cheese instead of serving it on top. My family loved it so much I continue to make it that way. I could eat myself sick! IF there are any leftovers I send them home with my son in law and oldest grand son.
I’ve made this several times since finding this recipe…ALWAYS a hit…ALWAYS requested!! Both versions are great but when I blended the cream cheese with the relish mix the flavor was incredible as was the texture for dipping. Yes it will have a pinkish color but just keep a few tablespoons of the relish aside and once you plate it up add the relish to top with sprigs of cilantro. As others have commented RE jalapeño- I used 2 (seeded) as we like a bit of heat with our sweet. Also when I blended my cream cheese with the relish mix…I first strained as much of the juice from all of the relish mixture… I only used a half cup of the relish for blending the cream cheese…then in a bowl I added the blended cream cheese with the remaining relish – this preserved the texture of the relish so all of it wasn’t smooth / whipped.
I made some of this and am wondering if it could freeze OK? I’d love to throw it together with a brie and a puff pastry to bake up but I need it a week later!
I haven’t tried freezing this – I’m not entirely sure it will freeze very well.
I made it exactly as advertised for Thanksgiving. Last week I grabbed a dozen bags of 2 for $1 cranberries and I’m going to prep and freeze them. Also, I keep dreaming about cranberry meets chimichurri with red wine vinegar instead of lemon/lime and cilantro….then why not pistachio, walnut, basil pestos? It’s endless, probably going to stick with the original, maybe. (Heh)
I was looking forward to this recipe but it came out terribly bitter. Not tart, bitter. Maybe it was the cranberries.
I had an amazing cranberry jalapeño dip from Costco, but everything was mixed together with the cream cheese. Will that work with this recipe? My mother in law in KY got me hooked, but it’s not available where I live. I desperately need to recreate that highly addictive dip. Any advice would be greatly appreciated. Thank you!
I know the dip of which you speak! I think it has more creaminess to it, but you could definitely play around with this and mix it all together (I’d add more cream cheese and probably some sour cream).
Can I make the cranberry mixture 2-3 days in advance?
Yes – the cilantro may get a bit “wilty” – if you make it ahead of time, drain excess liquid before spreading over the cream cheese.
I make this every year for our Christmas Bingo party. It’s always the talk of the party, and I never have leftovers. Looking forward to making it again this year!
Drain the mixture of veg and cranberries.. Beat approx 4T into the cream cheese to flavor and rotten it before spreading. Return the remaining juice to cranberry mixture. Combine well then when ready top and serve.
To SOFTEN it. Stupid autocorrect.
great idea!!
Absolutely loved this and it was a hit with the family too! A family member asked to keep some and said it was delicious on rye toast for breakfast. I gave it a try this morning and can attest to this fact.
Also-I did use fresh parsley instead of cilantro because I’m one of those people who doesn’t care for it.
WOW! I made this dip for our Thanksgiving dinner and it was the hit of the whole menu!! And what’s even better? It’s so easy to put together. Everyone wanted the recipe. A definite make again staple!!!
Family favorite
This recipe is great! Adding some grated ginger is also wonderful!
Absolutely THE BEST Our extended family agrees. I usually use cream cheese, but have subbed soft goat cheese. Thanks for a great recipe!
Microwaved the pulsed cranberries for 2 minutes, squeezed out the juice and reserved.
*Reserve 1/2 C of relish for garnish*
Mix remaining relish INTO the cream cheese. If it is too thick, add some of the reserved cranberry juice and put into serving dish. Top with the reserved relish and garnish with whole fresh cranberries and sprigs of parsley/cilantro.
We like a dipping consistency and the cream cheese layer is usually a ‘cracker breaker’ so we mix it together as a true dip.
We followed this advice for combining (but not the microwaving part) and it turned out great! Fluffy and light, easy for dipping. Gorgeous two-toned color with the light pink creamy bottom and the bright cranberry mixture on top. Huge hit at the family Christmas gathering. It tastes so fresh, even though I made the cranberry relish 2 days ago.
Is this recipe gluten free?
Yes, I believe so.
Hi, there. Thank you for posting this recipe. I can’t wait to try it. My question is about the cream cheese – would it be ok to whip it first so it’ more easily spreadible?
Thanks again!
Sure!
My favorite dip!
Amazing!!! I will definitely be making this again!
I’ve made this dip for years. Always was a staple when my family was younger. Made it for my new boyfriend last year for the first time. He still can’t stop talking about it. I agree with his excitement. It is sooooo good!!!
Just made this for Thanksgiving- YUM!! Used two jalapeños (mostly seeded because we like some heat) and then just kept going and ended up mixing entire lot, including cream cheese, together. Not as pretty as the layers (more pinkish than red) but one dip action captures all flavors combined. Next time I’ll be sure to save a spoonful of the bright red relish for topping decor. Delicious and easy! Thanks for sharing!
So you pulse raw cranberries or do I have to cook them first?
Also wondering the same question!
Raw is correct, pick out any “soft” ones and discard those. Usually a few.
Yes, I pulse raw cranberries without cooking. Hope that helps!
Oooooommmmmggggg!!!!
That’s all I have to say.
I made this last Thanksgiving and it was fantastic. This is now a tradition with me !
Hi Mel, I am planning to make it this weekend, but was wondering about the seeds in cranberries. Do u pulse them along with the seeds or remove them before pulsing?
I don’t remove the seeds before pulsing.
Thank you so much, it came out toooo goood sorry for the stupid question, I thought cranberries have seeds like cherries. First time eating cranberry.
I am one of those people who can’t eat cilantro… tastes like soap. Can you recommend an alternative?
Try about half the amount of fresh parsley.
I like to use whipped cream cheese. It’s much easier to spread.
So delicious and so addictive! I think I hate half of this myself. Very easy to make. Thank goodness there are still fresh cranberries in the store. The Pretzel Crisps are fabulous with it because there’s salt on the crisp. I’ll make this all year! How did you ever create this recipe?
Dont waste all that yummy liquid. How about a little with vodka over ice for a nice martini? Or a cranberry mimosa?
OOOHHH Thats a GREAT Idea for a holiday drink yyuummmm
This is a tie with your pecan cranberry dip made the spicy way. Either recipe makes me a rock star.
Mel- I started making this dip when you first posted it years ago. I serve it every Thanksgiving with my Texas Brisket. It’s become part of my holiday traditions! Thank you so much for being apart of my family’s traditions!!! You light the dinner table and the world.
This is why I freeze bags of cranberries! We love this all year round!
Thank you so much, Jen!!
This sounds amazing!!! I am going to try making it with some dragon thai peppers I still have sitting in a bowl from my garden.
Looks delicious! I’m thinking of making this with goat cheese!
I’m leery about making this dip for Thanksgiving but with such great reviews I’m going to give it a try. What kind of crackers go best with this dip?
I like pretzel crisps and wheat thins.
Do it!! It’s sweet, tart and savory (w cream cheese). But honestly I love it as a relish on its own and on my leftover turkey sandwiches. Too late for TDay but Trader Joe’s Pita Crisp crackers are great w this.
Can you substitute fresh cranberries for can?
I haven’t tried it – the flavor and texture would definitely be different.
I’ve heard rave reviews about this dip from several people. Can’t wait to try it! Thanks
I am making this today with cranberries. Can’t wait to try it! I made it this summer, since there were no fresh cranberries, I substituted cherry plums, and it was delicious, just FYI.
This was so yummy! I will be making it again.
Is it possible to use cream cheese spread instead of cream cheese? Or would that be too soft? If that’s the case, can I freeze the cream cheese spread to make it slightly thicker but still easier to use than cream cheese?
Or maybe this is just a mess and I should use cream cheese. Thanks!
I think it would be best to use cream cheese – but if you only have the cream cheese spread, you can probably try it out (it’ll be softer).
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!
Though I will add that it got a tiny bit runny so I will be removing most of the liquid after refrigerating this time
Can you freeze cranberry jalapeño
Thanks for sharing! Does it keep long?
This looks so good! I love all the fresh ingredient. What a great combo of sweet and spicy!
I was unsure when I tried it alone but after letting it sit overnight in the fridge and adding it on top of the cream cheese it was a hit.
Recipe is freaking awesome as is but for those of you who just need to add or change something (me)
Try adding a cup of chopped pecans to the cranberry mixture just before spreading on top of the cream cheese!
I made this for Thanksgiving, and Christmas. My family and friends LOVED it!! I like to put it on top of my DRESSING instead of regular ol’ cranberry sauce– to die for!!! Try it and see.
I made this twice and I over pulsed it …I’m hoping it wont be ruined. 1st time I pulsed the cranberries by them selves then added the other ingredients and pulsed it togehter. Way to runny… then the second time I combined everything then pulsed it’s got a better texture but still runny… Any suggestions ?!?!
You can drain off the extra liquid, Sunny.
I over pulsed it too my family was not impressed but I’m making a new batch and reclaiming my victory lol
This recipe is SO good! I left out the green onions, used 3/4 c sugar instead of 1c, and did two deseeded jalapenos to kick up the spice (us Texans love our jalapenos). This was the perfect amount of sweet and spicy and hubby said it was one of the best things I’ve made!
Do you think I could make the cranberry mixture ahead of time today, if I am serving on Thanksgiving? Thank you!
Yes! Usually it gets a little liquidy after refrigerating so I pour off some of the liquid before using.
Is this better than other recipes I’ve found where you make a homemade cranberry sauce to top the cream cheese?
Not sure! You’d probably have to try it since so much depends on the homemade cranberry sauce you use for the other version you mentioned.