The BEST Cranberry Jalapeño Dip (Easy Holiday Appetizer!)

Looking for the one appetizer that vanishes first? Make this cranberry jalapeño dip. It’s bright, creamy, and has a little kick. It looks festive on the table and tastes even better the next day.

I’ve made this for years during the holidays. Friends ask for the recipe. Kids go back for seconds. It hits sweet, tart, spicy, and creamy all in one bite.

Use a food processor. Let the flavors rest. Strain the liquid. These three steps make all the difference.

Why you’ll love this dip

• Big flavor with simple steps
• Fresh cranberries give a crisp, tart bite
• Easy to make ahead
• Works for parties, snacks, and leftovers

Key ingredients (and how to pick them)

• Fresh cranberries: Fresh beats frozen for texture. They should be firm and deep red. Frozen works in a pinch but releases more liquid.
• Jalapeños: Remove seeds and ribs for mild heat. Leave some in if you like it spicy.
• Cream cheese: Whipped cream cheese spreads easier and scoops better. Regular block cream cheese is richer and holds a cleaner layer.
• Sugar: Balances tart fruit. Start with less; taste and adjust after resting.
• Lime or lemon juice: Adds brightness and lift.
• Green onion and cilantro: Add freshness. Not into cilantro? Use flat-leaf parsley or skip it.
• Optional secret touch: 1/2 teaspoon ground cumin adds a warm, earthy base.

How to make cranberry jalapeño dip (step-by-step)

1. Chop the relish
   Add cranberries to a food processor. Pulse 1–2 times. You want chopped, not puréed. Add jalapeños, green onion, cilantro, sugar, lime juice, and salt. Pulse until finely chopped but still chunky.
2. Let it meld
   Transfer to a bowl. Cover and chill 4–24 hours. The sugar dissolves. The flavors deepen. The cranberries soften just a bit. This step changes everything.
3. Strain the liquid
   Place the relish in a fine mesh strainer. Press gently with a spoon. Save the juice if you want. It makes a great spritz or mixer.
4. Prep the base
   Spread softened cream cheese in a pie plate or shallow dish. For ultra-smooth scooping, whip it with a hand mixer for 1–2 minutes.
5. Assemble and serve
   Spoon the strained relish over the cream cheese. Even layer. Serve with sturdy crackers or chips.

Layered vs. mixed-in (choose your style)

• Layered: Classic look. Clean layers. Each bite has contrast cool cream, bright relish. Best for parties and plating.
• Mixed-in: Fold the relish into whipped cream cheese. The dip turns pink and creamy. Easier to scoop. Great for casual snacking and sandwiches.

My take: Layered for guests. Mixed-in for family night.

Raw vs. cooked relish (two flavor paths)

• Raw relish (this recipe): Crisp texture. Bright flavor. Tart and fresh. Feels light.
• Cooked relish: Warmer profile. More jam-like. Deeper sweetness. To make it: simmer cranberries, jalapeño, onion, sugar, a splash of water, lime, pinch of cinnamon and vanilla for 10–12 minutes until glossy and thick. Cool, then spread over cream cheese or fold in.

I use raw for crunch. I use cooked when I want cozy holiday vibes.

Pro tips that actually help

• Pulse, don’t blend: Over-mixing causes a wet purée. You want small, even bits.
• Rest time matters: Minimum 4 hours. Overnight is best.
• Strain well: Too much liquid makes soggy chips and watery edges.
• Whip the base: Whipping cream cheese with a splash of milk makes dipping easier.
• Adjust sweetness at the end: Taste after resting. Add a teaspoon of sugar at a time if needed.
• Control the heat: Start mild. Add seeds to taste.

What to serve with it

• Crackers: Pita crackers, Wheat Thins, Triscuits, butter crackers, bagel crisps
• Chips: Thick tortilla chips, pretzel crisps
• Bread: Crostini, toasted baguette
• Fresh crunch: Celery sticks, mini bell peppers, cucumber slices
• Fun twist: Cinnamon-sugar pita chips for sweet-heat contrast

Smart ways to use leftovers

• Turkey sliders with a layer of dip and arugula
• Toasted bagel spread with the mixed-in version
• Grilled chicken or pork topping with extra relish
• Wrap with rotisserie chicken and spinach
• Bake on top of brie for a quick party win

FAQ

Personal take

I’ve tried every path here. My crowd favorite is layered, raw relish, whipped base, and a hint of cumin. I always strain hard and serve with pretzel crisps and crostini. If I’m hosting brunch, I mix the relish into whipped cream cheese and set it next to toasted bagels. It goes fast.

If you make this, tell me: Team Layered or Team Mixed-In? And how spicy did you go?

Conclusion

Cranberry jalapeño dip is the holiday appetizer that always lands. It’s bold, fresh, and easy to prep ahead. Serve it cold with sturdy dippers, or spread it on sandwiches the next day. Whether you buy the Costco tub or make it at home, keep the flavors bright, strain excess liquid, and match the heat to your crowd. Layered for a clean party look, mixed-in for everyday snacking both win. Keep a batch in the fridge during the season, and you’ll always be ready for guests.

The BEST Cranberry Jalapeño Dip

Print Recipe

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Bright, sweet-heat cranberry jalapeño dip layered over creamy cheese. Tart cranberries, fresh jalapeños, and lime make a bold, party-ready appetizer you can prep ahead in minutes.

• Total Time: 4 hours 15 minutes (min)
• Yield: 12 servings

Ingredients

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• 12 oz fresh cranberries, rinsed and drained
• 1–2 jalapeños, finely diced (seeded for mild, keep some seeds for heat)
• 4 green onions, finely chopped
• 2 tbsp fresh cilantro, chopped (optional)
• 1/2 cup granulated sugar (start here; adjust to taste after resting)
• 2 tbsp fresh lime or lemon juice
• 1/4 tsp kosher salt
• 16 oz cream cheese, softened (whipped or block)
• Optional: 1/2 tsp ground cumin for earthy depth

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Instructions

• Chop the relish: Add cranberries to a food processor and pulse 1–2 times until coarsely chopped. Add jalapeños, green onions, cilantro, sugar, citrus juice, and salt (plus cumin if using). Pulse to a fine chop do not purée.
• Rest: Transfer to a bowl, cover, and refrigerate 4–24 hours to let flavors meld.
• Strain: Pour the relish into a fine mesh strainer and press gently to remove excess liquid. Reserve juices for a spritz if you like.
• Base: Spread softened (or whipped) cream cheese into a shallow dish or pie plate.
• Assemble: Spoon the strained relish evenly over the cream cheese. Serve chilled with sturdy crackers or chips.

Notes

• Layered vs mixed: For a creamier spread, fold the strained relish into whipped cream cheese and chill 1 hour.
• Frozen cranberries: Work in a pinch; thaw and drain well, then strain extra.
• Make-ahead: Relish keeps 5–7 days refrigerated; assemble dip day-of for best texture.
• Dippers: Pita crackers, Triscuits, tortilla chips, crostini, pretzel crisps, celery sticks.
• Heat control: Start mild; add jalapeño seeds to taste.

• Author: Soukaina
• Prep Time: 15 minutes active + 4–24 hours resting
• Cook Time: 0 minutes
• Category: Appetizer, Dip
• Method: No-cook
• Cuisine: American