This quick, creamy, peppery cranberry jalapeno dip is incredibly easy to make. A perfect combination of all the flavors-sweet, spicy, and tart, all at once.
This perfect holiday recipe can be cherished and carried over for many years. This creamy jalapeno cream cheese dip is packed with cream cheese, cranberry, and jalapeno.
Party or potluck, serve with dip with pepper slices, vegetables, and crackers. Your family and friends will thank you for making this hot, spicy, sweet dip for them.
This fabulous cranberry jalapeno dip recipe does not require much prepping work. All you need to do is whip the ingredients listed below. And be a witness to see the dish get ready effortlessly.
I have lots of recipes for dips and chutneys in this blog. But one ingredient that is always predominant-it's jalapeño.
Furthermore, chili pepper-based dishes are most sought after by our readers. And that's why I came up with another jalapeño pepper based recipe. Amazingly, this cranberry and jalapeno dip is effortless and requires very little time with minimal ingredients.
I preferred using jalapeno pepper for this spicy condiment because it provides a rich flavor and warmth that does not contradict other dishes' flavors.
Additionally, I wanted to retain the robust jalapeno flavors with a bit of heat that does not disturb the palate. And this jalapeno cranberry dip recipe turned out as I expected.
Do you know that the jalapeños retain most heat in their seeds and the ribs? means that controlling the heat in this recipe is like a breeze.
Cream cheese. The cream cheese is a must for this dipping. Whip the cream cheese to room temperature until it turns smooth and silky.
Mayonnaise. Gives an excellent texture and makes the dipping light. You may substitute it with sour cream. However, it tastes different.
Lemon juice. This balances the tartness of cranberries and the sweetness from the sugar and the jalapeño heat. I highly recommend using lemon juice. Though it may be a small quantity, its changes are highly commendable. Lime juice is also a good substitute
Garlic. It is optional, but I highly recommend using it, as the fresh flavors of garlic make this cranberry jalapeño dip more enchanting.
Cranberry. I would agree that fresh cranberries are the ultimate. And feel free to use frozen cranberries as well.
But we must note that frozen cranberries turn out watery compared to fresh cranberries. When using frozen cranberries, always strain before adding to the cream cheese.
Jalapeño pepper. I have discarded almost 80% of those seeds to make this less spicy cranberry jalapeno dip. However, you may add more seeds to increase the heat. If you have sensitive skin, prefer gloves to avoid any irritations while prepping.
Sugar. Sugar makes the dish wholesome and balances all other ingredients. You may substitute with brown sugar or coconut palm sugar.
- Cranberries are sometimes more watery when finely chopped or using a blender. If you are experienced in the kitchen, try to mince using a sharp knife if time permits.
- If the cranberry mixture is turned, drain the excess water. You may use this leftover water to make a holiday drink. You may check this post to get an idea for making cranberry juice.
- If you still find your jalapeño cranberry dip watery, whip up some extra cream cheese and add it to make the consistency you prefer.
Make ahead and Storing ideas
This recipe is excellently fit to be made ahead. You may make everything ready before a day.
Store the leftover in an air tight container and refrigerate it for the best results.
You may serve as chilled or bring the refrigerated cranberry jalapeño dip to room temperature before serving.
You may use cilantro, chives, or green onion as a garnish. Each addition gives this cranberry jalapeno dip a whole new look. And this ensures the cranberry jalapeno dip is fresh and holiday-table worthy.
Swap mayonnaise to sour cream for a complete makeover.
Replacing cream cheese with Greek yogurt is another incredible experience that should not be missed.
Another variation is to mix all the ingredients except the cream cheese. Pour the mixture over the cream cheese block. And serve with crackers (as in the following picture). This is another favorite dish of our family.
Food processor. I'm happy with this product, which is convenient for this recipe.
Measuring tools. A staple tool is required in every kitchen.
Printable recipe card
Cranberry jalapeno dip
- 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
- 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.
- Do not let the cranberry mixture stand for a long time. As it may turn watery.
- If the cranberry mixture looks watery, drain the liquid before adding to the cream cheese mixture.
- Store the leftover in an air tight container and refrigerate it for the best results.
- You may serve as chilled or bring the refrigerated cranberry jalapeño dip to room temperature before serving.