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Cranberry Jalapeño Cream Cheese Dip

Cranberry jalapeño cream cheese dip pairs finely chopped tart cranberries with sugar, fresh jalapeño, lime, and herbs. Chill the topping, drain it, and spoon it over softened cream cheese for a colorful appetizer with a creamy, sweet-tart finish.
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Prep Time 15 minutes
Chilling time 2 hours
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry topping
  • 1 bag (12 oz) fresh cranberries rinsed and picked over
  • 0.5 cup granulated sugar
  • 1 jalapeño medium, seeded and finely chopped
  • 2 green onions thinly sliced
  • 0.25 cup fresh cilantro chopped
  • 2 tbsp fresh lime juice
  • 0.25 tsp kosher salt
For serving
  • 1 block (8 oz) cream cheese softened

Equipment

  • 1 food processor

Method
 

Make the cranberry topping
  1. Pulse the cranberries in a food processor until finely chopped but not puréed.
  2. Transfer the cranberries to a medium bowl.
  3. Stir in the sugar, jalapeño, green onions, cilantro, lime juice, and salt.
  4. Cover and refrigerate for at least 2 hours or up to 24 hours.
  5. Drain off any accumulated liquid before serving.
Assemble and serve
  1. Place the cream cheese on a serving plate.
  2. Spoon the cranberry topping over the cream cheese.

Notes

For the best texture, drain the topping well before serving. Refrigerate the topping and assembled dip for up to 3 days; freezing is not recommended because cream cheese can become grainy. For a dairy-free option, use softened dairy-free cream cheese.