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Cranberry Jalapeno Cream Cheese Dip

Cranberry jalapeno cream cheese dip with a bright, finely chopped cranberry-jalapeno salsa and a smooth, tangy cream cheese base. Chill it until the cranberries soften and sweeten, then spoon the glossy salsa on top for an easy snack spread.
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Prep Time 15 minutes
Chilling 2 hours
Total Time 2 hours 15 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: Tex-Mex
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Cranberry Jalapeno Salsa
  • 12 oz fresh cranberries Use fresh cranberries for best texture.
  • 0.5 cup sugar
  • 2 jalapenos, seeded and minced
  • 3 green onions, sliced
  • 0.25 cup fresh cilantro, chopped
  • 2 tbsp lime juice
  • 1 salt Pinch of salt.
Cream Cheese Base
  • 16 oz cream cheese, softened
  • 2 tbsp sour cream
Serving
  • 1 butter crackers or tortilla chips For serving.

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Make the cranberry jalapeno mixture
  1. Pulse fresh cranberries in a food processor until finely chopped, stopping to scrape down the sides as needed (no heat involved).
  2. Stir in sugar, jalapenos, green onions, cilantro, lime juice, and salt until evenly combined and glossy.
Chill to soften and sweeten
  1. Cover and chill at 40°F (4°C) for at least 2 hours or overnight so the cranberries soften and sweeten, stirring once halfway through if possible (visual cue: mixture looks thicker and more uniform).
Make and assemble the dip
  1. Beat cream cheese with sour cream until smooth, then spread into a shallow serving dish (visual cue: surface is creamy and even).
  2. Drain any excess liquid from the cranberry mixture and spoon it over the cream cheese (visual cue: bright red topping sits on top without pooling).
  3. Serve with butter crackers or tortilla chips so each bite balances creamy dip with sweet-heat salsa.

Notes

Pro tip: minimize pooling by draining the cranberry mixture well before spooning—this keeps the cream cheese layer clean and scoopable. Refrigerate in a covered container up to 3 days; the salsa can be made 1 day ahead. Freezing isn’t recommended because the cream cheese texture can become grainy after thawing. For a lighter option, use reduced-fat cream cheese and sour cream (texture may be slightly softer).