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This easy cranberry jalapeno dip recipe blends whipped cream cheese, fresh cranberries and jalapeno peppers for the perfect holiday appetizer!

bowl of jalapeno cranberry dip with apples, tortilla chips and pretzels.

Easy Cranberry Jalapeno Cream Cheese Dip

If you’re looking for an easy appetizer for Thanksgiving or Christmas, you’re going to love this easy recipe for cranberry jalapeno dip. This simple dip is my version of the popular dip sold at Costco. It’s a little tart, a little spicy, a little sweet and absolutely delicious! And because of the festive pops of red and green, this cranberry jalapeno cream cheese dip is perfect for the holiday season.

Did I mention how easy this is to prepare? It literally takes minutes to make, especially if you have a blender or food processor — which I hope you do. But, it can be made without one. Just blend, mix and eat! The longest part is letting the dip sit so the flavors can blend. But it’s well worth the wait! My family loves this creamy cranberry dip, and it always disappears fast! Serve it with crockpot cranberry meatballs, jalapeno popper dip and baked brie or cranberry brie bites to continue the flavor theme.

cream cheese, cranberries, jalapeno and ingredients to make dip.

Ingredient Notes

You only need a few simple ingredients for this jalapeno cranberry dip. Here’s a quick list, with full amounts in the printable recipe card below.

Fresh cranberries — They are in most stores during the holidays. You can sub frozen cranberries, but the dip will have a lot more liquid. And, yes — it’s safe to eat raw cranberries!
Jalapeño pepper — look for a small pepper or use half of a larger one. Remove the seeds and membranes before chopping to control the spice level.
Green onion — I use the white and part of the green.
Sugar — You do need some sugar to offset the tartness of the cranberries. We like it a little tart, but you can easily add more, to taste.
Lime juice — You can also use lemon juice or a splash of orange juice.
Salt — Just a little sea salt or kosher salt helps bring out the flavors
Cream cheese — let it soften at room temperature for easier mixing

How to Make Cranberry Jalapeno Dip

I like to pulse the cranberries in a blender first to make sure they’re chopped up enough. Then, add the jalapeno, onion, sugar, lime and salt, and pulse again. Use a hand mixer to whip the cream cheese in a large bowl. Then, mix in the cranberry jalapeno relish until well blended. Cover the dip, and refrigerate until ready to serve.

Serving Suggestions

I like to spoon this savory dip into a serving bowl with some of the cranberry relish on top for contrast. We love to use tortilla chips ( I found cute leaf-shaped tortilla chips at Trader Joe’s), pretzels, pretzel crisps and sliced apples as dippers. Because the dip is on the thick side, you can use it as a spread with crackers or sandwiches. I love it with leftover turkey sliders!

cranberry jalapeno cream cheese dip on leaf shaped tortilla chip.

Storage

Store leftovers in an airtight container in your refrigerator for up to 4 days. This is a great dip to make ahead of time as it really tastes better the longer it sits. Be sure to refrigerate leftover cranberry dip within 2 hours after serving.

Recipe Tips

You can make the cranberry relish a few days ahead of time and add to the cream cheese a few hours before serving.

Stir in more sugar as needed after the dip sits if you prefer a sweeter dip. You can also add a little sour cream for an even creamier dip.

Some versions add cilantro, but I left it out as my kids don’t like the taste. It’s totally up to you.

cranberry jalapeno dip in a serving bowl with chips.

Save Print

5 from 2 votes

Cranberry Jalapeno Dip

By: Dee

This easy cranberry jalapeno dip recipe blends whipped cream cheese, fresh cranberries and jalapeno peppers for the perfect holiday appetizer!

Prep Time: 15

Cook Time: 0

Refrigeration Time: 2

Total Time: 2 15

Servings:

Ingredients

▢ 6 oz fresh cranberries
▢ 1 small jalapeno pepper seeded, with membranes removed
▢ 1 green onion (scallion) white and part of green top, trimmed
▢ 2 tablespoons granulated sugar
▢ 1 tbsp fresh lime juice
▢ ½ tsp sea salt
▢ 8 oz cream cheese softened at room temperature

Instructions

Rinse cranberries, discard any mushy ones, and pat dry
Add cranberries to a blender or food processor, and pulse into smaller pieces
Add jalapeno, onion, sugar, lime juice and salt, and pulse until finely chopped, scraping the sided with a spoon, as needed
Add cream cheese to a large bowl, and whip with electric mixer until smooth and creamy
Spoon relish mixture into cream cheese, and mix until well blended
Cover, and refrigerate for 2 hours or until ready to serve. Flavor is better the longer it sits. Taste to see if more sugar is needed before serving

Video

Notes

Can be made a day or 2 ahead of time. Relish can be made a few days ahead of time and mixed a few hours before serving.

You can add more sugar for a sweeter dip. Fresh berries work best, but you can use frozen, although the dip may be a little runny.

For a thinner dip, add a little half and half or milk to thin it out. You can also add a little sour cream for more tang.

Nutrition

Calories: 98kcal, Carbohydrates: 6g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Cholesterol: 23mg, Sodium: 188mg, Potassium: 52mg, Fiber: 1g, Sugar: 4g, Vitamin A: 343IU, Vitamin C: 5mg, Calcium: 25mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer

Cuisine: American

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