This cranberry jalapeño cream cheese dip layers tart, finely chopped cranberries over a smooth cream cheese base. Lime, scallions, and a little fresh jalapeño give it a sweet-tangy bite that works especially well with plain crackers.
It is a no-bake holiday appetizer with about 20 minutes of hands-on prep and at least 2 hours of chilling for the relish. Make the topping the day before a party, drain it well, and assemble the dip just before guests arrive.
Serve it alongside a festive charcuterie board and a sparkling cranberry mocktail for a simple entertaining spread.
Why drain the cranberry topping?
Sugar draws juice from chopped cranberries as the relish chills. That rest softens the sharp tartness, but the liquid can make the cream cheese runny. Spoon the chilled relish into a fine-mesh strainer and let it drain before spreading it over the base. Do not puree the berries: small, even pieces give the dip its texture.
Use fresh, firm cranberries and remove any soft or shriveled berries. The recipe starts with 1/2 cup sugar for a tart-sweet topping; taste after chilling and add a little more if needed. Dried cranberries and canned cranberry sauce will not give the same fresh relish texture.
Cranberry Jalapeño Cream Cheese Dip
A no-bake holiday dip with fresh cranberry-jalapeño relish over a smooth cream cheese and sour cream base.
Recipe by Nutrients Recipes
Prep: · Cook: · Total: · Yield: 12 appetizer servings.
Chill the cranberry relish for at least 2 hours. Total time includes chilling.
Ingredients
- 1 bag (12 ounces) fresh cranberries, sorted, rinsed, and dried
- 1/2 cup granulated sugar, plus 1–2 tablespoons more to taste after chilling
- 1 small jalapeño, stemmed, seeds and white membranes removed, finely chopped
- 2 scallions, thinly sliced
- 2 tablespoons chopped fresh cilantro (optional)
- 2 tablespoons fresh lime juice
- 1/4 teaspoon fine salt
- 12 ounces full-fat brick-style cream cheese, softened just enough to beat
- 1/4 cup sour cream
- Plain crackers or sturdy pita chips, for serving
Instructions
- Pulse the cranberries in a food processor in short bursts until finely chopped, scraping down the bowl as needed. Stop before the berries turn into a puree. Alternatively, chop carefully with a large knife.
- Transfer the berries to a bowl. Stir in 1/2 cup sugar, the finely chopped jalapeño, scallions, optional cilantro, lime juice, and salt.
- Cover and refrigerate for at least 2 hours or overnight. Taste the chilled relish; if it is too tart, stir in 1–2 tablespoons additional sugar and chill for another 15–20 minutes.
- Beat the cream cheese and sour cream in a separate bowl until smooth, about 1–2 minutes. Spread on a shallow serving plate or in a small serving dish. Cover and refrigerate if not assembling immediately.
- Drain the cranberry relish in a fine-mesh strainer for 5–10 minutes without pressing it into a paste. Discard the drained liquid.
- Spoon the drained relish over the cream cheese base just before serving. Serve with crackers or pita chips, keeping extra portions refrigerated until needed.
How spicy is cranberry jalapeño dip?
Jalapeño heat varies. Removing the seeds and white membranes helps keep the dip milder, but it does not guarantee a heat-free result. Start with half a small pepper if your guests prefer less spice, then taste the relish after it chills. For a pepper-free version, replace the jalapeño with 2 tablespoons finely diced green bell pepper.
Handle cut peppers carefully and wash your hands after chopping. Plain crackers let the sweet, tart topping stand out; heavily seasoned chips can overwhelm it. Thick cucumber slices are another serving option, though they hold less dip than crackers.
Make-ahead and serving plan
Prepare the cranberry relish up to one day ahead and refrigerate it separately from the cream cheese base. Drain and assemble close to serving time for the cleanest layers. Once assembled, the cranberries gradually release more juice, so the dip is best presented the same day.
Wash the cranberries, jalapeño, scallions, cilantro, and lime under running water before preparing them, following FDA guidance on washing produce. Do not use soap or detergent on produce.
Keep the dip refrigerated at 40°F or below. Put out a small dish and replenish it with a fresh chilled portion instead of adding new dip to an old bowl. FoodSafety.gov recommends refrigerating perishable foods within 2 hours, or within 1 hour when the temperature is above 90°F. Discard dip left out beyond those limits.
Cranberry dip questions
Can I use frozen cranberries?
Yes. Thaw them in the refrigerator, drain, and pat dry before chopping. They may release more liquid than fresh berries, so allow extra draining time after the relish chills.
Can I use whipped cream cheese?
Brick-style cream cheese gives a firmer base under the juicy topping. If you use a whipped tub product, start without the sour cream and add a little only if needed; the base will be softer.
Can I freeze the finished dip?
Freezing is not recommended for the assembled dip because thawed cream cheese can become grainy and the topping can turn watery. Make the components the day before instead.
More holiday recipes to share
Turn this starter into a casual party menu with leftover turkey cranberry sliders, then finish with white chocolate cranberry bars. For a vegetable side, try green bean casserole without canned soup.