Description

A vibrant and tangy Jalapeno Cranberry Cream Cheese Dip that combines the tartness of fresh cranberries with the kick of jalapeños and the creaminess of whipped cream cheese. Perfect for holiday parties or casual gatherings, this dip offers a festive blend of flavors with a touch of mint and warming spices, served best with crackers or toasted baguette slices.

Ingredients

Scale

Cranberry Mixture

12 ounces fresh cranberries (1 bag)
2 green onions (both green and white parts)
2 jalapeños (seeds and membranes removed)
1/4 cup fresh mint leaves (packed)
1 large lime (juiced, about 3–4 tablespoons)
3/4 cup granulated sugar
1/4 teaspoon kosher salt
1/4 teaspoon cinnamon
1/4 teaspoon cardamom (optional; can replace with additional cinnamon)

Cream Cheese Base

16 ounces cream cheese (softened, 2 blocks)

Serving

Crackers or baguettes (for serving)

Instructions

Soften Cream Cheese: Set two blocks of cream cheese out at room temperature to soften, making it easier to whip into a creamy texture.
Prepare Cranberry Mixture: Add fresh cranberries, roughly chopped green onions (both white and green parts), and chopped jalapeños (seeds and membranes removed) into a food processor.
Add Herbs and Lime: Pack and roughly chop fresh mint leaves to fill 1/4 cup and add them to the food processor. Squeeze the juice of one large lime into the processor.
Add Sweeteners and Spices: Incorporate granulated sugar, kosher salt, cinnamon, and cardamom (optional) into the mixture in the food processor.
Pulse Ingredients: Use the pulse function in 1-2 second intervals to chop ingredients until a chunky salsa-like texture forms. Scrape down the sides as needed to ensure even mixing, but avoid pureeing.
Optional Marinating: You may cover and refrigerate the cranberry mixture for 4 hours up to 2 days to allow flavors to meld, although this step is optional.
Whip Cream Cheese: Using a whisk attachment or hand mixer, beat the softened cream cheese in a large bowl until smooth and creamy, scraping down the sides as needed.
Strain Juice: Place a strainer over a bowl and pour the cranberry mixture through it to separate out the juice. Reserve the juice and add 2 tablespoons of it to the whipped cream cheese. Beat until the mixture is smooth and creamy.
Assemble Dip: Spread the whipped cream cheese on a serving plate or shallow bowl, creating a well in the center. Stir the reserved juice back into the strained cranberry solids and spoon this over the cream cheese layer.
Serve: Accompany the dip with your choice of crackers, pita chips, pretzels, or toasted baguette slices. For baguettes, toast slices at 450°F for 5-7 minutes, flipping halfway, until crisp.
Store Leftovers: Keep any leftovers refrigerated in a covered container. For best texture, strain excess juice before storing or before serving again.

Notes

Mint can be substituted with cilantro for a different but delicious herbaceous flavor.
If you dislike cardamom, omit it and increase the cinnamon to 1/2 teaspoon for extra warmth.
Removing seeds and membranes from jalapeños reduces heat but keeps flavor; leave some if you prefer a spicier dip.
Chopping ingredients roughly before pulsing ensures a chunky texture rather than a pureed sauce.
This dip can be made ahead of time and refrigerated to develop deeper flavors, making it ideal for entertaining.
For serving with baguettes, toasting the slices enhances crunch and flavor complexity against the creamy dip.

Prep Time: 15 minutes
Cook Time: 7 minutes (for toasting baguette slices)
Category: Appetizer
Method: No-cook (except toasting baguette slices)
Cuisine: American

Nutrition

Serving Size: 2 tablespoons
Calories: 110
Sugar: 7 g
Sodium: 120 mg
Fat: 8 g
Saturated Fat: 5 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 9 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 25 mg

Keywords: cranberry dip, jalapeno cream cheese dip, holiday appetizer, creamy dip, spicy cranberry, party dip, easy appetizer