Oh Hey — Let Me Tell You About This Dip First!
If you’ve ever wanted to steal the show at one of those holiday potlucks (guilty as charged), Spicy Cranberry Jalapeno Dip is where it’s at. I first tried this about two years ago when my neighbor Karen, bless her, brought it over in a mixing bowl that looked suspiciously like it had just been pulled from her kid’s craft shelf. Anyway, it completely knocked my socks off. The combo of tart cranberries, jalapenos doing their spicy little dance, plus that cool cream cheese base? It’s a riot. And, honestly, making this dip saved me one Christmas — I’d burnt my weirdly ambitious yule log and had to whip up something in, like, twenty minutes, so… this was born out of mild panic and, later, legendary status.
Why You’ll Love Making This
I make this every year when my cousin Rob threatens to bring the world’s worst store bought veggie tray (he means well, I swear). My family goes a little nuts for it. And even if you’re not a “spicy person,” it just sneaks up in a good way (unless you accidentally leave in all the seeds, which I definitely have, oops). I used to dread chopping all these bits — but actually, if you use a mini food processor, it takes five minutes, max. Plus, it’s one of those rare holiday appetizers that’s as good the next day, if it lasts that long.
What You’ll Need — Don’t Stress Over the Brands
- 1 cup fresh cranberries (frozen are OK too — I use whatever’s lurking in my freezer sometimes)
- 1-2 fresh jalapenos, stemmed & seeded (or leave some seeds in if you like more heat — my brother insists it’s “not spicy enough” otherwise)
- 1/4 cup chopped cilantro (if you hate cilantro, swap parsley — or just skip it, I won’t tell)
- 4 green onions, chopped (any color onion in a pinch — one time I used shallots, they were fine!)
- 1/2 cup granulated sugar (I’ve tried honey too — it’s okay, but sugar just works best here, sorry bees)
- 1/8 teaspoon salt
- 2 tablespoons lime juice (bottled is fine, but fresh tastes zingier)
- 16 oz (roughly 2 blocks) cream cheese, softened (Neufchâtel also works if you want less fat — doesn’t taste quite as rich though)
How You Actually Make It (My Way, Sometimes Slightly Scattered)
- First, toss cranberries, jalapenos, cilantro, and green onions in your food processor. Pulse just until everything’s in tiny bits — not mush, but not big honkers either. If it’s a little uneven, who cares, it’s rustic!
- Add in the sugar, salt, and lime juice. Give it another couple whizzes. I usually sneak a taste here (pro move: use a chip so you get the full effect).
- Now, scrape all that cranberry-jalapeno “stuff” into a bowl. Cover and chuck it in the fridge for at least an hour — overnight is even better, I think. This gives the flavors time to mellow and mingle. But on really busy days I’ve served it after 20 minutes and, honestly, no one has ever complained.
- Before serving, spread the softened cream cheese onto a serving plate. (Or, you know, straight into a pie dish if you’re fancy like that.) Try not to eat half of it while doing so — I struggle with this every year, no shame.
- Spoon that colorful, fragrant cranberry mixture right over the cream cheese. Spread it out, letting some juice drizzle over the edges. Don’t worry if it looks a bit wobbly at this stage — that’s normal.
- Serve with tortilla chips, pita chips, or those weird little rye toasts you sometimes find at the market. Works with just about anything carb-y, if we’re being real.
Trial-and-Error Notes (Because I’ve Messed Up Plenty)
- One time I used all frozen cranberries and didn’t let them thaw — the dip was…wet. I actually drained a bit off, it was fine, but not ideal!
- Letting the cranberry mix sit a bit longer really does seem to help. If you’ve got time, make it ahead, trust me.
- If you forget to soften the cream cheese, popping it in the microwave for 20 second blasts works (as long as you don’t totally melt it).
Variations I’ve Tried (Plus a Mishap or Two)
- Added diced mango once for a sweet kick — it was decent but not a game changer.
- Swapped lime for orange juice out of desperation: not my favorite, but my aunt loved it.
- Tried mixing the cranberry layer into the cream cheese instead of layering — honestly, it turned a weird grayish color, so… won’t do that again.
Handy (or Not-So-Handy) Equipment
- Food processor — makes life much easier. But I’ve also chopped it all up by hand with a big chef’s knife and, you know, it’s a bit of work, but not impossible.
- A spatula or big spoon for spreading the cream cheese.
- Bowl for mixing — plastic, glass, whatever you’ve got handy is fine!
How to Store This Beauty
The cranberry topping will keep in a sealed container in the fridge for up to 3 days. The assembled dip’s best eaten within a day (though honestly, in my house it never lasts more than a day!). Cream cheese sometimes gets a bit watery if it sits — just blot up the liquid with a paper towel if you need to. I’ve frozen the cranberry mix solo but not with the cheese — didn’t love the texture after thawing, just saying.
Serving: How I Like to Present It (Or Not)
Lay out the cream cheese spread with the cranberry jalapeno stuff on top, and put a big bowl of super crunchy tortilla chips right next to it. Bonus points if you have fresh lime wedges or extra cilantro on the side — my little niece will actually decorate the platter with star-shaped cucumber slices (it’s adorable, but optional). And every year, without fail, someone (looking at you, Dad) eats it on their leftover turkey sandwich.
Pro Tips (Learn From My Regrets)
- Don’t rush the “rest” time for the cranberry mix — once, I did, and it tasted weirdly sharp and not quite right. The flavors need that mingle time, promise.
- If you pile on the cranberry layer too soon, it will sometimes leak pink juice everywhere. Honestly, it still tastes great, but if you’re into “presentation,” maybe wait until right before serving.
Your Questions — Answered! (A Few From Real People, Some From My Head)
- Can I make it spicier?
Absolutely. Leave in more jalapeno seeds, or use a serrano if you’ve got that kind of daredevil soul. - Can I make this ahead?
Heck yes. The cranberry topping can be made even two days in advance, actually — and it softens up more in the fridge. - What if I hate cilantro?
No problem, just skip it, or use parsley. You could even try fresh mint, but that’s pretty wild (in a good way?). - Is there a vegan option?
You can swap cream cheese for a plant-based version. My friend uses Tofutti sometimes, and it’s almost as good. - Where can I find fresh cranberries?
Usually the grocery store in November or December. Or online at places like Ocean Spray if you aren’t near a big grocery store. - Can I use a blender instead of a food processor?
You can, but pulse gently! Or gosh, just chop everything by hand if you’re extra patient — I’ve done it when my machines go on strike (don’t ask).
Oh — speaking of holiday parties, has anyone else noticed there’s always way too much dip and not nearly enough crackers? Someone should start a business for “mid-party snack run” — anyway, I digress.
Try this Spicy Cranberry Jalapeno Dip at your next get-together and let me know how it goes! But be warned: you may become the designated dip person every year. Welcome to the club — we have good snacks.
Ingredients
- 1 1/2 cups fresh cranberries, roughly chopped
- 2 medium jalapeno peppers, seeded and finely diced
- 1/4 cup fresh cilantro, chopped
- 2 green onions, thinly sliced
- 1/4 cup granulated sugar
- 1 tablespoon lime juice
- 1/8 teaspoon salt
- 8 oz (225g) cream cheese, softened
Instructions
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1In a medium bowl, combine chopped cranberries, jalapenos, green onions, cilantro, sugar, lime juice, and salt.
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2Mix well, cover, and refrigerate for at least 15 minutes to allow flavors to meld.
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3Spread softened cream cheese evenly on a serving dish or plate.
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4Pour the cranberry-jalapeno mixture over the cream cheese layer.
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5Serve immediately with crackers, tortilla chips, or toasted bread.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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