The Ultimate Tested Recipe for Cranberry Jalapeño Cream Cheese Dip
The ultimate tested recipe for a stunning sweet and spicy Cranberry Jalapeño Cream Cheese Dip, perfect for holiday gatherings and easy to make ahead.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Total Time: 4 hours 20 mins
- Yield: 12 servings 1x
- Category: Appetizer
- Method: No-Cook / Food Processor
- Cuisine: American
Ingredients
12 oz (1 bag) fresh cranberries
3/4 cup granulated sugar
2 large jalapeño peppers, deseeded and minced
3–4 stalks green onions, finely chopped
2 (8 oz) blocks full-fat cream cheese, softened
Instructions
1. Finely chop the white and light green parts of the green onions. Set aside. Ensure jalapeños are fully deseeded and minced.
2. In a food processor, combine the fresh cranberries, minced jalapeños, and granulated sugar. Pulse until the mixture is coarsely chopped, resembling a chunky salsa. Do not over-process.
3. Transfer the cranberry mixture to a bowl. Stir in the chopped green onions. Cover the relish and refrigerate for a minimum of 4 hours, but preferably overnight (12–24 hours). This chilling period is crucial for flavors to meld.
4. Remove the cream cheese blocks from the refrigerator about 30 minutes before serving. Place the two blocks side-by-side on your serving platter. If needed, lightly drain any excess liquid from the chilled relish.
5. Spoon the relish evenly over the top and sides of the cream cheese block. Serve immediately with crackers, bagel chips, or toasted baguette slices.
Notes
This dip absolutely must be chilled for at least 4 hours—preferably overnight—to allow the flavors to properly meld.
Wear gloves when handling jalapeños to prevent skin irritation.
The relish can be made up to 4 days in advance.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 100mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg