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Cranberry Jalapeno Cream Cheese Dip

Cranberry jalapeno cream cheese dip with a tart-sweet cranberry topping, mild jalapeño heat, and a thick, spreadable cream cheese layer. Chill for at least 2 hours so the flavors meld and the topping stays bright red and spoonable.
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Prep Time 20 minutes
chilling 2 hours
Total Time 2 hours 20 minutes
Course: Appetizer
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry jalapeño topping
  • 12 oz fresh cranberries
  • 0.75 cup granulated sugar
  • 1 medium jalapeño, seeded and finely chopped
  • 4 green onions, thinly sliced
  • 0.25 cup fresh cilantro, finely chopped
  • 1 tbsp fresh lime juice
  • 0.25 tsp salt
For the cream cheese layer
  • 16 oz cream cheese, softened
  • 0.25 cup sour cream
For serving
  • 1 tbsp sliced green onions
  • 2 tbsp chopped fresh cranberries
  • 1 Crackers, for serving

Equipment

  • 1 food processor

Method
 

Make the cranberry jalapeño topping
  1. Pulse the fresh cranberries in a food processor until finely chopped, keeping some texture and avoiding puree.
  2. Combine the chopped cranberries, granulated sugar, seeded and finely chopped jalapeño, thinly sliced green onions, finely chopped cilantro, fresh lime juice, and salt in a bowl.
  3. Cover the cranberry mixture and refrigerate it for at least 2 hours, or overnight for stronger flavor.
  4. Drain any excess liquid from the cranberry mixture before assembling the dip so the cream cheese layer stays thick.
Assemble and serve
  1. Beat the softened cream cheese and sour cream for 1–2 minutes until smooth and easily spreadable.
  2. Spread the cream cheese mixture into a shallow serving dish or onto a serving platter.
  3. Spoon the cranberry jalapeño mixture generously over the cream cheese layer.
  4. Finish with sliced green onions and a small amount of chopped fresh cranberries.
  5. Serve the dip chilled with crisp crackers.

Notes

Pro tip: keeping some texture in the cranberries and draining excess liquid prevents a runny topping and helps the cream cheese layer stay thick. Refrigerate in an airtight container up to 3 days; freeze is not recommended because the cranberry topping texture can change. For a dairy-light option, use low-fat cream cheese and light sour cream to reduce calories while keeping the same layered structure.