This addictive, crowd-pleaser Cranberry Jalapeno Dip is the perfect appetizer to bring to any occasion! Bright, fresh cranberries are finely minced and blended with zesty jalapeños and fragrant herbs, creating a vibrant, flavor-packed topping that sits on a rich, creamy cream cheese base. I love to serve this on a tray with some crackers, bread or with cut up fruit and veggies for the perfect, simple, no-bake appetizer.
Why You’ll Love Cranberry Jalapeño Dip
Crowd Pleaser– When you’re at the grocery store, just get enough to make two batches because the first one will be gone before it even touches the table.
Looks & Tastes Delicious – Not only is this cranberry jalapeno cream cheese dip photo-worthy, it tastes as incredible as it looks!
Costco Copycat – If you’re like me and refuse to step foot in a Costco during the holidays, you can make their iconic jalapeno cranberry dip from home! (but better)
Easy to Make – This dip comes together in no time, and requires little effort to make it!
I think this cranberry jalapeño dip might be the main reason I get invited to parties. My friends and family like me, but they might like this jalapeno cranberry dip even more. I don’t blame them, because once you try this recipe, you’ll be making it for every dinner party or get-together in the near and far future.
Ingredient Info
This is a discussion about the ingredients. For the actual recipe with amounts, please see the recipe below.
- Fresh Cranberries – Fresh, uncooked cranberries are the best choice. You can also use frozen cranberries, just let them thaw completely and remove excess moisture with a paper towel.
- Jalapeños – You’ll want to remove the seeds from the jalapeño unless you like a spicy dip. I just use one, but you can add another if you like the flavor.
- Cilantro – You can substitute with parsley, but know the flavor of the dish will have a noticeable change.
- Cream Cheese – It’s best to use a block of cream cheese that’s been softened to room temperature.
How To Make Cranberry Jalapeño Dip
This is a discussion about the recipe. For the actual recipe with amounts, please see the recipe below.
- Pulse cranberries, jalapeno, cilantro, sugar, lime and salt in a food processor.
- Store the cranberry mixture in the fridge for an hour.
- Combine softened cream cheese sour cream and chill for 30 minutes.
- Drain the excess liquid from the cranberries and assemble the dip. Serve with your favorite dippers.
Tips & Advice
Christi’s Recipe Tips
Serving Suggestions: There are so many things you could serve alongside this dip. I really enjoy it with any kind of cracker. Pita chips, potato chips, pretzels or a sliced, toasted baguette are also great options. If you want some extra nutrition, sliced apples, celery, carrots, or cucumbers make great dippers. You can even use this as a spread for turkey or ham sandwiches, or get fancy with it and spread it on a grilled cheese!
Storage – Store the leftover dip by wrapping the serving tray tightly with plastic wrap. You can keep it in the fridge for about 3 days. I don’t recommend freezing this dip.
Make Ahead – You can make this dip a day ahead of time by keeping the cream cheese mixture and cranberry mixture stored in the fridge separately. Assemble the dip once you’re ready to serve it.
Equipment
All you’ll need to make this Cranberry Jalapeno Dip is a large food processor, mixing bowls, a fine mesh sieve and a serving bowl.
FAQs
You’ll want to serve this cranberry jalapeno dip cold.
Philadelphia cream cheese is always my go to, but really any kind would work. I recommend using a brick of cream cheese, but the tub works in a pinch. If you wanted to get fancy, you could try a chive or strawberry flavored cream cheese instead.
I like using pita chips or a thick cut, wavy potato chip. Really though, any buttery crackers like Ritz or Club Crackers are my favorite with this recipe. Feel free to use any fun-flavored or fancy crackers and chips with this dip. It’s all about finding what you like!
Recipes You’ll Love
I love a good dip. It’s my favorite thing to make for parties or when I have guests coming over and need a quick and easy snack. Here are a few more dips and similar recipes I think you’ll love just as much as this one. Enjoy!
- Dill Pickle Dip
- 7 Layer Taco Dip
- Rotel Dip Recipe
- Smores Dip
- Elf Dessert Dip
- Beer Cheese Dip
- Nacho Cheese Sauce
- Melting Pot Cheese Fondue Recipe
- Cranberry Orange Relish
- Apple Cranberry Sauce
More Recipes You’ll Love!
Cranberry Jalapeno Dip
Ingredients
- 1 bag fresh cranberries (12oz, rinsed and dried )
- 1 jalapeño (seeded and chopped )
- 1/2 cup fresh cilantro
- 1/2 cup sugar
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 2 packages cream cheese (16oz, softened)
- 1/4 cup sour cream
Instructions
- Start by adding the cranberries, jalapeno, cilantro, sugar, lime and salt to a large food processor. Gently pulse a few times until the mixture is finely minced.
- Pour the minced cranberry mixture into a bowl or container, cover it, and store it in the fridge for no less than an hour to let the flavors marinate.
- In a separate mixing bowl, add the softened cream cheese and sour cream. Mix the two together until thoroughly combined. Spread this mixture on the bottom of a serving tray or bowl, then cover it and let it chill in the fridge for 30 minutes.
- Once it’s done chilling, remove the cranberry mixture from the fridge. Use a fine mesh sieve to drain the excess liquid from the mixture. Remove the cream cheese from the fridge. Assemble the dip by spooning the cranberry mixture evenly over the cream cheese.
- You can sprinkle extra diced cilantro over the top of the dip as a garnish. Serve with crackers, sliced bread, fruits or veggies and enjoy!
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
