Spicy Cranberry Jalapeno Dip

This Spicy Cranberry Jalapeno Dip is a sweet, tangy, and mildly spicy appetizer made with fresh cranberries, jalapeños, lemon juice, and cream cheese. It’s the perfect holiday dip that’s colorful, refreshing, and always a crowd favorite!

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Course: Appetizer, Snack

Cuisine: American

Keyword: Spicy Cranberry Jalapeno Dip

Prep Time: 15

Chill Time:: 2

Total Time: 2 15

Servings: Servings

Calories: 190kcal

Equipment

Food processor or blender
Medium bowl
Rubber spatula
Serving dish or platter
Plastic wrap or lid for chilling
Spreader or spoon

Ingredients

For the topping:

12 oz fresh cranberries for best color and flavor
1 jalapeño seeded and finely minced for less heat
5 green onions thinly sliced
1/4 cup chopped cilantro
2 tbsp lemon juice
1 cup sugar I use Dixie Crystals
1/2 tsp cumin
1/4 tsp salt

For the base:

2 8 oz packs cream cheese (softened to room temperature)
Crackers for serving such as Ritz or Wheat Thins

Instructions

Prepare the Cranberry Mix:

In a food processor, add cranberries, jalapeño, sugar, lemon juice, cumin, and salt. Pulse a few times until the cranberries are chopped but not pureed.

Add Fresh Herbs:

Transfer the mixture to a bowl. Stir in the chopped cilantro and green onions. Mix well to combine.

Chill:

Cover the bowl and refrigerate the cranberry jalapeno mixture for at least 2 hours. This helps the flavors blend and mellows out the sharp tartness.

Prepare the Base:

Spread softened cream cheese evenly on a serving dish or platter. Smooth it out with a spatula.

Assemble the Dip:

Spoon the chilled cranberry mixture evenly over the cream cheese layer. Spread it gently to cover the top.

Serve:

Serve with your favorite crackers, pita chips, or baguette slices.

Notes

Let the cranberry mix chill for at least 2 hours before serving — this helps mellow out the raw cranberry flavor.

If making for a large group, double the recipe — it disappears fast!

Don’t skip the lemon juice; it keeps the flavor bright and balanced.

Nutrition