This quick, creamy, peppery cranberry jalapeno dip is incredibly easy to make with just eight ingredients. It is the perfect combination of sweet, spicy, and tart flavors, packed with cream cheese, cranberries, and jalapeno.
Introducing our holiday's favorite jalapeño pepper-based recipe: cranberry jalapeno dip.
I've cherished and carried this delicious holiday recipe for many years and am happy to share it with you all.
Serve with dip, pepper slices, vegetables, and crackers. Your family and friends will thank you for making this hot, spicy, sweet dip for them(also this cranberry jalapeno relish).
I preferred using jalapeno pepper in this recipe because it provides a rich flavor and warmth that complements our special ingredient, cranberry.
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Why You'll Love This Recipe
⭐️Party-friendly recipe.
⭐️Easy & quick prepping work.
⭐️Adjust the heat to your preference.
Ingredient
- Cream cheese: I've used reduced-fat, plain cream cheese, but you can use regular, plain cream cheese.
- Mayonnaise: I've used light mayo; choose your favorite type.
- Lemon juice balances the tartness of the cranberries, the sweetness of the sugar, and the jalapeño heat of the jalapeo.
- Garlic: Add up fresh flavors to this cranberry jalapeño dip.
- Cranberry: You can use either fresh or frozen cranberries. If you use frozen cranberries, allow them to thaw and drain any excess liquid.
- Jalapeño pepper: I have discarded almost 80% of those seeds to make this less spicy cranberry jalapeno dip.
- Sugar: Sugar balances all other ingredients. You can substitute with brown sugar or coconut palm sugar.
How To Make Cranberry Jalapeno Dip
- Add cranberries, jalapeno (deseeded), sugar, lemon juice, salt, and minced garlic in a food processor. Pulse until the ingredients are combined and coarsely textured. Set the mixture aside.
- Add the cream cheese to the same food processor and pulse until soft and smooth. Add mayonnaise and continue to whip until well combined. Finally, fold the cranberry mixture using a fork until all ingredients are evenly incorporated. And ENJOY!
Top Tip
If you have sensitive skin, gloves are preferred to avoid any irritations while prepping.
♨️How To Adjust The Heat Level?
This cranberry jalapeño dip has a medium heat with noticeable spiciness.
The jalapeño peppers make this dip mild to hot. No worries, you can always add more later to match your taste.
Every jalapeño pepper, even from the same plant, differs in its heat. So, always core the jalapeno and reserve the seeds and the pith. You can add them during the final pulse(in the food processor) to match your heat tolerance.
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Storage & Reheating
You can use the leftover cranberry jalapeño dip as a spread for sandwiches, wraps, or even as a salad dressing.
Store the leftovers in the refrigerator for up to three days or in the freezer for about two months.
To thaw, place them in the refrigerator overnight or in a bowl of cold water for about an hour. Serve them chilled or at room temperature. However, gently reheat them in the microwave or over the stovetop if you prefer serving them warm.
FAQ
Yes, you can prepare it a day in advance. Store it in the refrigerator in an airtight container, and stir it well before serving to restore its creamy texture.
It's typically served cold or at room temperature, and I feel it's best enjoyed this way as it remains creamy and melts in your mouth(like this jalapeno spinach dip). However, gently heat it in the microwave if you prefer a warm dip.
More Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Cranberry Jalapeno Dip
Ingredients
- 8 oz cream cheese in the room temperature
- 1 cup mayonaise
- 1 tablespoon lemon juice
- ⅛ teaspoon salt
- ½ teaspoon garlic minced
- 1 cup cranberries
- 1 jalapeno peppers deseeded
- 1 cup sugar
Instructions
- In a food processor, add cranberry, jalapeno, sugar, lemon juice, salt, and minced garlic. Pulse until all the ingredients combined and turned to a coarse texture. Set aside.
- In a mixing bowl, add cream cheese and whip until it turns soft and smooth in consistency.
- Now add mayonnaise and continue to whip until both gets combined.
- Finally add cranberry mixture, using a fork combine all the ingredients together.
- Serve as dip with crackers or bread.
Notes
- You can adjust the heat level by adding or removing jalapeño seeds based on your preference.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
- Use leftovers as a spread for sandwiches, wraps, or as a salad dressing.
- Serve cold or at room temperature for the best texture, but it can be gently warmed if preferred.
Nutrition
Additional Info
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Tayler says
I’ve made this dip several times and love it! The sweet and spicy combo is amazing!
pepperbowl says
Enjoy Tayler!