Introduction

This Creamy Cranberry Jalapeño Dip is a vibrant and tangy treat that perfectly balances the tartness of fresh cranberries with a spicy kick from jalapeños. Its smooth texture makes it ideal for parties or as a holiday appetizer. Easy to prepare ahead, this dip will quickly become a favorite crowd-pleaser.

A white bowl filled with creamy white dip mixed with tiny red and green specks, indicating herbs and cranberry bits, topped with a small mound of finely chopped dark red cranberry mixture and three whole cranberries on top; the bowl sits on a larger white plate surrounded by light brown square crackers and golden pretzels with salt crystals, all placed on a white marbled surface with scattered fresh cranberries and green onion stalks blurred in the background, photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 ounces (about 1 1/2 cups) fresh cranberries

2 green onions

1 small jalapeño

1/3 cup granulated sugar

2 to 4 tablespoons fresh cilantro (small handful)

1 tablespoon fresh lime juice

Pinch of salt

16 ounces cream cheese, softened

1/4 cup sour cream

1 tablespoon heavy cream

Additional fresh cranberries for garnish (optional)

Instructions

Step 1: In a food processor or blender, pulse the fresh cranberries until they are coarsely chopped.

Step 2: Trim the root end of the green onions and coarsely chop both the green and white parts, then add them to the food processor or blender.

Step 3: Cut off the stem of the jalapeño and slice it in half. Remove the seeds if you prefer less heat, then coarsely chop and add to the food processor.

Step 4: Add the sugar, cilantro, lime juice, and a pinch of salt to the food processor. Pulse until all ingredients are finely chopped. Transfer this relish to a covered container and refrigerate for 2 to 4 hours (up to 24 hours) to allow flavors to develop and the sugar to dissolve.

Step 5: Using a handheld or stand mixer, whip the softened cream cheese until light and creamy, about 1 to 2 minutes, scraping down the bowl as needed. Add the sour cream and heavy cream, then mix for an additional 1 to 2 minutes until smooth and well combined.

Step 6: Drain any excess liquid from the refrigerated cranberry relish to avoid a runny dip. Add approximately 2/3 cup of the relish to the whipped cream cheese mixture and gently mix on low speed until evenly combined.

Step 7: Transfer the dip to a serving bowl and garnish with the remaining cranberry relish and fresh cranberries if desired. Serve with crackers or baguette slices.

Tips & Variations

For a milder dip, remove all the jalapeño seeds before blending; for extra heat, keep them.

Substitute cilantro with fresh parsley if preferred or if cilantro is unavailable.

Allowing the relish to chill before mixing enhances the flavor and texture of the dip.

Use full-fat cream cheese for the creamiest texture and best flavor.

FAQs

Can I make this dip ahead of time?

Yes, preparing the cranberry relish a day in advance helps the flavors meld beautifully. You can also mix the entire dip and keep it refrigerated until ready to serve.