This Cranberry Jalapeño Cream Cheese Dip is the perfect holiday party appetizer. A mixture of tart, sweet and spicy, this cream cheese mixture is as delicious as it sounds!
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Prepped in just 15 minutes this creamy dip mixes tart cranberries, sweet cream cheese and the kick of jalapeno peppers. It's perfect for holiday gatherings for years to come.
I love adding cranberries to dishes, especially around the holidays, it brings me joy! If you're looking for something without the added heat of jalapenos try my cranberry baked brie.
🌟Why You'll Love this Recipe
- Sweet and spicy. This dip offers a delightful balance of sweet and spicy flavors.
- Simple ingredients. This is an easy appetizer made with ingredients easily found at your local grocery store.
- Festive appeal. The vibrant red and green colors bring a festive feel to your holiday table.
🥘Ingredients
Cranberry Sauce
- Cranberries. You can use a bag of fresh or frozen whole cranberries.
- Orange juice. Fresh orange juice brings a slight sweetness and citrusy brightness to balance out the tartness of the cranberries.
- Maple syrup or honey. Maple syrup or honey adds depth and sweetness to the cranberry sauce.
- Jalapeño peppers. Deseeded jalapenos bring a mild heat to balance out the sweet and tart sauce.
Dip
- Less fat cream cheese. Any cream cheese of your choice works in this cranberry dip.
- Garlic powder. Garlic brings a savory depth to the already sweet and creamy dip.
- Green onions. Diced green onions bring a fresh mild flavor and added texture.
- Lemon juice. The citrus in the lemon helps balance out the other ingredients.
- Cheddar cheese. Adding cheddar brings a sharp, savory flavor.
See the recipe card below for the remaining ingredients and quantities.
📖Substitutions & Variations
- If you're strapped for time or just want a little less work feel free to use store-bought cranberry sauce.
- No heat. Deseeded jalapenos bring a mild heat but they can be omitted for a heat-free cream cheese dip.
- Fresh lime juice can be subbed in for fresh lemon juice.
🔪Instructions
Step 1: In a small saucepan over medium-high heat, add cranberries, maple syrup or honey, jalapenos and orange juice.
Step 2: Bring the cranberry mixture to a boil and let simmer.
Step 3: Stir occasionally until the cranberries burst and the sauce thickens about 10 minutes.
Step 4: In a small bowl mix together the cream cheese, cheddar cheese, garlic powder, green onions, lemon and salt and spread on the bottom of baking dish or pie plate.
Step 5: Top with cranberry sauce and the remaining cheddar cheese.
Step 6: Bake at 400 degrees F until the cheese is melted. Serve and enjoy!
💭Recipe FAQs
Yes, in fact allowing the flavors to meld overnight will only enhance the dip!
You can definitely use frozen cranberries. The sauce may take a few minutes longer to cook.
While cream cheese is quite essential in this recipe you can substitute it for vegan cream cheese, Greek yogurt or sour cream.
👩🏻🍳Chef Tips
- Pour any residual liquid off from the cranberry sauce before adding it on top of the cream cheese mixture.
- Adjust the amount of jalapeno pieces to your preference.
- Make sure your cream cheese is softened at room temperature to make it easy to mix.
- This dip is a convenient make-ahead dish. I like preparing the dip the day before holiday parties for an easier day.
🥗Serving
Use your favorite crackers, tortilla chips or pita chips to dip into this cranberry jalapeño spread at the next holiday party.
Serve this cranberry cream cheese dip as a festive holiday appetizer this holiday season. Some of my favorite holiday recipes include smoked salmon canapes, red wine braised pot roast, and since I'm a huge fan of cranberries my cranberry moscow mule.
🥣Storage & Reheating
Leftover dip can be stored in an airtight container in the refrigerator for up to 3-4 days. This dip is best served fresh so it will be at its peak in the first 1-2 days. I do not recommend freezing dips made with cream cheese as it can become grainy and curdled.
To reheat, place in the oven at 350 degrees F for 15-20 minutes.
More Dips to Try
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Cranberry Jalapeño Cream Cheese Dip
KITCHEN TOOLS NEEDED
- Saucepan
- Baking dish or casserole dish
Save this Recipe!
Get the recipe link sent to your inbox so you can come back to it later!
Ingredients
Cranberry Sauce
- 12 ounces fresh cranberries
- 1 large orange, juiced
- ½ cup maple syrup or honey
- 1 jalapeño, deseeded and diced small
Dip
- 2 (8 ounce) packages less fat cream cheese
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 4 green onions, diced
- 2 tablespoons fresh lemon juice
- 2 cups shredded cheddar cheese
Instructions
Cranberry Sauce
- In a small saucepan over medium-high heat, add cranberries, maple syrup or honey, jalapenos and orange juice.
- Bring the cranberry mixture to a boil, turn it down to low and let simmer. Stir occasionally until the cranberries burst and the sauce thickens about 10 minutes.
Dip
- Mix cream cheese with 1 cup of cheddar cheese, garlic powder, green onions, lemon and salt and spread on the bottom of an 8x8 or 6x10 inch baking dish.
- Top with cranberry sauce and the remaining 1 cup of shredded cheese.
- Bake at 400 degrees F until cheese is melted or about 15 minutes. Serve and enjoy!
Sarah's Tips
- Pour any residual liquid off from the cranberry sauce before adding it on top of the cream cheese mixture.
- Adjust the amount of jalapeno pieces to your preference.
- Make sure your cream cheese is softened at room temperature to make it easy to mix.
- This dip is a convenient make-ahead dish. I like preparing the dip the day before holiday parties for an easier day.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. This dip is best served fresh so it will be at its peak in the first 1-2 days.
- I do not recommend freezing dips made with cream cheese as it can become grainy and curdled.
- To reheat, place in the oven at 350 degrees F for 15-20 minutes.
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