Can I make Cranberry Jalapeno Cream Cheese Dip ahead of time?

Absolutely. In fact, it’s better that way. You can prepare the cranberry mixture up to two days in advance and assemble the dip just before serving.

How spicy is this dip?

It’s mild to medium, depending on the jalapeno. Removing the seeds keeps it gentle. Leaving them in adds heat—but still balanced by the sugar and cream cheese.

Can I use dried cranberries instead of fresh?

Fresh cranberries work best here. Dried ones won’t release the same juices or texture during chilling.

How should I store leftovers?

Cover tightly and refrigerate for up to three days. Stirring the layers together the next day makes a great spread for bagels or toast.

What should I serve with this dip?

Crackers, pita chips, tortilla chips, sliced baguette, or even celery sticks all work beautifully.

10 Easy Cranberry Jalapeno Cream Cheese Dip Cravings

Description

This Cranberry Jalapeno Cream Cheese Dip is a sweet, tangy, and slightly spicy appetizer layered with whipped cream cheese and a fresh cranberry-jalapeno topping. It’s an easy make-ahead dip that’s perfect for holidays, parties, and last-minute entertaining.

Ingredients

Scale

12 oz fresh cranberries
1 jalapeno, seeded for mild or left intact for heat
2–3 tablespoons fresh cilantro, chopped
3 green onions, sliced
1 cup granulated sugar
¼ teaspoon salt
1 tablespoon lemon juice (optional)
2 (8-ounce) packages cream cheese, softened

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Instructions

Add the cranberries, jalapeno, cilantro, and green onions to a food processor or hand chopper. Pulse gently until finely chopped but not pureed.
Transfer the mixture to a bowl. Stir in the sugar, salt, and optional lemon juice until well combined.
Cover and refrigerate for at least 4 hours or overnight to allow flavors to develop.
When ready to serve, strain the cranberry mixture using a fine-mesh colander to remove excess liquid.
In a separate bowl, whip the softened cream cheese for 2–3 minutes until light and fluffy.
Spread the cream cheese evenly onto a serving platter or pie plate.
Spoon the strained cranberry mixture over the cream cheese.
Serve chilled with crackers, pita chips, or toasted baguette slices.

Notes

Straining the cranberry mixture is key to preventing a watery dip.
This dip can be made up to 24 hours in advance.
Adjust the heat level by adding or removing jalapeno seeds.
Leftovers keep well in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Appetizer
Method: No cook
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 220 Kcal
Sugar: 18 g
Sodium: 180 mg
Fat: 14 g
Saturated Fat: 9 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 40 mg