Introduction

This cranberry jalapeño cream cheese dip is a delightful blend of creamy, sweet, and spicy flavors that will steal the show at any gathering. Easy to make and perfect for parties, it pairs beautifully with crackers, veggies, or chips for a crowd-pleasing appetizer.

A close-up image of a creamy spread piled in a loose mound on a white plate, showing a mix of white cream cheese with visible red bits of dried cranberries and green pieces of chopped scallions scattered throughout. The spread has a soft, fluffy texture with small chunks, and it is garnished with extra chopped scallions on top. To the right side on the plate, there are several round, light golden crackers, appearing slightly crispy. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz cream cheese, softened
1/2 cup cranberry sauce (jellied works best)
1–2 jalapeños, finely chopped (seeds removed for less heat)
1/4 cup green onions, chopped (white and green parts)
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper

Instructions

Step 1: Let the cream cheese soften at room temperature for about 30 minutes until smooth but not melted.
Step 2: In a mixing bowl, beat the softened cream cheese until creamy and lump-free using an electric mixer or a wooden spoon.
Step 3: Add cranberry sauce, chopped jalapeños, green onions, garlic powder, salt, and black pepper to the bowl.
Step 4: Stir until all ingredients are fully combined and the mixture is smooth.
Step 5: Cover and chill the dip for at least 30 minutes to allow flavors to meld and the texture to firm up.
Step 6: Serve cold with your choice of crackers, chips, or fresh vegetables.

Tips & Variations

For less heat, remove all seeds and membranes from jalapeños or substitute with roasted red peppers for no spice.
Use whipped cream cheese for a lighter, tangier texture.
Blend the dip in a food processor before chilling for an ultra-smooth consistency.
Let the dip sit overnight in the fridge to deepen the flavors before serving.
Wear gloves when handling jalapeños to avoid irritation.

Storage

Store leftover dip in an airtight container in the refrigerator for up to 3 days. The dip is meant to be served cold; if it becomes too firm after chilling, stir it gently to soften. There’s no need to reheat—just keep it chilled until ready to serve. For transport, place the container in a bowl of ice to maintain the perfect temperature.

How to Serve

A creamy, textured spread with three visible layers sits on a white plate, showing a mix of soft white and light orange base dotted with small chunks of red and green, likely chopped peppers or herbs. On top, bright green chopped scallions add a fresh look. Beside the spread are round, pale golden crackers with a slightly shiny surface, arranged in a row. The close-up view highlights the creamy and chunky consistency of the spread with its small colorful bits. The scene has a white marbled texture as the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make cranberry jalapeño dip ahead of time?

Yes, making it a day ahead is ideal as it allows the flavors to meld beautifully. Keep it covered and refrigerated until serving.

How do I tone down the spiciness?

Remove all jalapeño seeds and membranes before chopping, or start with only half a pepper and taste as you go. Alternatively, substitute with roasted red peppers for no heat but excellent flavor.