Cranberry Jalapeño Dip with Cream Cheese (Sweet & Spicy Holiday Appetizer)
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Updated Oct 07, 2025, Published Dec 11, 2021
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Based on my late mother-in-law’s fresh cranberry relish, this Cranberry Jalapeño Dip with Cream Cheese is one of my favorite holiday appetizers. Bright, tart cranberries meet spicy jalapeños, fresh cilantro, green onions, and a touch of sugar for a sweet-spicy salsa that’s spooned over creamy cheese and served with crackers. It’s festive, flavorful, and takes only five minutes of active time — a true Merry Christmas gift to yourself!
Her sentimental cranberry relish was something I looked forward to every year; now I honor her memory by making her recipe with my own Mexican twist. Every bite tastes like holiday tradition with a little kick.
Table of Contents
- What is Cranberry Jalapeño Dip?
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- How to Make Cranberry Jalapeño Dip
- Serving & Topping Suggestions
- Cranberry Jalapeño Dip Expert Tips & Tricks
- Storage Instructions
- Frequently Asked Questions
- More Holiday Appetizers
- Cranberry Jalapeño Dip with Cream Cheese Recipe
What is Cranberry Jalapeño Dip?
This fresh and vibrant dip starts with a cranberry relish — no cooking required! The cranberries are pulsed in a food processor, then mixed with jalapeños, green onions, lime juice, cilantro, and sugar. After chilling to let the flavors meld, the mixture transforms into a bright and zesty cranberry salsa that pairs beautifully with cream cheese and crackers.
It’s sweet, tart, and slightly spicy — like a holiday version of pico de gallo that brings color and flavor to any party spread.
Why You’ll Love This Recipe
- Quick & easy: Only 5 minutes of active prep — the fridge does the rest.
- Festive & colorful: A show-stopping appetizer for your holiday table.
- Sweet with a kick: The perfect balance of sugar, spice, and tang.
- Make-ahead friendly: Chill it overnight for even better flavor.
- Versatile: Serve as a dip, relish, or spread — it goes with everything!
Ingredients & Substitutions
You’ll find everything you need at your local grocery store.
- Fresh cranberries: Use whole, fresh cranberries — not dried or canned.
- Jalapeños: For mild heat, remove seeds and membranes; keep them in for extra spice.
- Green onions: Add a mild, fresh bite.
- Fresh cilantro: Optional but adds color and flavor.
- Sugar: Balances the tartness of the cranberries.
- Lime juice: Adds brightness and acidity.
- Salt: Brings all the flavors together.
- Cream cheese: Block or whipped both work beautifully.
- Crackers: Ritz, Wheat Thins, Triscuits, or your favorite crackers.
The complete list of ingredients and measurements can be found in the printable recipe card below.
How to Make Cranberry Jalapeño Dip
Step 1: Chop the cranberries. In a food processor, pulse cranberries about 15 to 20 times until roughly chopped.
Step 2: Mix the ingredients. In a medium bowl, combine chopped cranberries, green onions, and jalapeños. Add sugar, lime juice, and salt; stir gently until blended.
Step 3: Chill. Cover and refrigerate for at least 4 hours, or overnight. This gives the sugar time to macerate the berries and develop flavor.
Step 4: Strain and finish. Remove from the fridge, stir, and strain the liquid through a colander. Add cilantro if using.
Step 5: Assemble and serve. Place cream cheese on a platter and spoon the cranberry jalapeño mixture over the top. Serve with crackers and enjoy!
Serving & Topping Suggestions
- Spread on crostini, crackers, or bagels.
- Swap in goat cheese for a tangy twist.
- Spread cream cheese in a pie dish, then top with cranberry salsa for a party-ready dip.
- Use as a condiment on leftover turkey sandwiches.
- Serve alongside baked brie or a holiday charcuterie board.
Cranberry Jalapeño Dip Expert Tips & Tricks
- Use fresh cranberries. Frozen will work in a pinch, but thaw and drain first.
- Don’t skip chilling. The dip needs time for flavors to meld.
- Control the heat. Remove seeds and membranes for a milder dip.
- Add citrus. Lime juice brightens the flavor — don’t skip it.
- Make ahead. Prepare the cranberry mixture up to 2 days in advance; assemble before serving.
Storage Instructions
Store leftover cranberry salsa in an airtight container in the fridge for up to 5 days. If assembled with cream cheese, store covered in the fridge for up to 2 days. Not recommended for freezing.
Frequently Asked Questions
Ritz, Wheat Thins, Triscuits, or buttery water crackers are always a hit. You can also serve this dip with crostini, pita chips, or toasted baguette slices — anything sturdy enough to hold that sweet and spicy topping.
Yes! In fact, it’s even better after chilling overnight. The flavors have time to blend and mellow. Just keep the cranberry mixture separate from the cream cheese until you’re ready to serve.
This dip has just a hint of heat — the sugar balances it beautifully. For a milder version, remove the seeds and membranes from the jalapeños or use only one pepper.
Yes, frozen cranberries work great! Just thaw them completely and drain off any liquid before chopping so the salsa doesn’t become watery.
As the cranberries macerate with sugar, they release natural juices. Straining helps the dip stay thick and prevents it from becoming runny once spooned over cream cheese.
More Holiday Appetizers
If you tried this Cranberry Jalapeño Dip with Cream Cheese or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Cranberry Jalapeño Dip with Cream Cheese
Ingredients
- 12 ounces fresh cranberries
- 3 green onions, thinly sliced
- 2 jalapeños, diced
- 3/4 cup granulated sugar
- 1 tablespoon fresh lime juice
- 1/8 teaspoon salt
- 1 tablespoon cilantro, chopped (optional)
- cream cheese
- crackers
Instructions
- In a food processor, pulse cranberries, about 15 to 20 pulses for a rough chop.
- In a medium-sized bowl, add chopped cranberries, green onion, and jalapeños.
- Add sugar, lime juice, and salt and stir gently until blended.
- Refrigerate dip covered for four hours or overnight.
- Take cranberry mixture out of the refrigerator and stir and strain liquid using a colander. Add cilantro, if using.
- Place cream cheese and crackers on platter with bowl of cranberry mixture.
- Spread cream cheese on a cracker and dollop with cranberry dip. Enjoy!
Notes
- No food processor? You can use a high-speed blender to pulse the ingredients for a chunky consistency. Just note that the pieces may be slightly more irregular in size.
- Variation: For a party-ready presentation, spread cream cheese in an even layer on a serving plate or pie plate, then spoon the cranberry mixture over the top. Serve with crackers or crostini.
- Make-ahead tip: The cranberry mixture can be prepared up to 2 days in advance. Assemble just before serving.
- Storage: Store leftover cranberry mixture in the fridge for up to 5 days. Once combined with cream cheese, enjoy within 2 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
This cranberry jalapeno dip is a perfect last minute contributions to a holiday spread.
Can you substitute fresh cranberry with jellied cranberry?
Hi! I wouldn’t recommend using jellied cranberry for this one since it has a very different texture and sweetness level. Fresh cranberries give the dip its bright, tart flavor and chunky texture. If you can’t find fresh, you can use frozen cranberries instead — just thaw and drain them first.
This is a new favorite and will become a family holiday tradition for certain!