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Cranberry Jalapeño Cream Cheese Dip

Cranberry jalapeño cream cheese dip pairs a spreadable cream cheese base with a tart, finely chopped cranberry topping and a gentle kick of jalapeño. Chill the topping for at least 4 hours so the flavors meld, then spoon it over the cream cheese just before serving.
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Prep Time 30 minutes
Chilling 4 hours
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 164
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry topping
  • 1 bag (12 oz) fresh cranberries picked over
  • 0.5 cup granulated sugar
  • 1 jalapeño stemmed, seeded, and roughly chopped
  • 2 green onions roughly chopped
  • 0.25 cup fresh cilantro chopped
  • 1 tbsp fresh lime juice
  • 0.25 tsp kosher salt
For the cream cheese base
  • 1 block (8 oz) cream cheese softened

Equipment

  • 1 food processor

Method
 

Make the cranberry topping
  1. Pulse the cranberries, sugar, jalapeño, green onions, cilantro, lime juice, and salt in a food processor until finely chopped but not puréed.
  2. Transfer the mixture to a covered container.
  3. Refrigerate for at least 4 hours, or up to 24 hours, to let the flavors meld.
Assemble the dip
  1. About 30 minutes before serving, let the cream cheese stand at room temperature until spreadable.
  2. Drain excess liquid from the cranberry mixture.
  3. Spread the cream cheese on a serving plate.
  4. Spoon the cranberry topping over the cream cheese.

Notes

Drain the cranberry mixture well so the topping stays thick. Refrigerate leftovers in a covered container for up to 2 days; freezing is not recommended because the cream cheese texture can change. For a dairy-free option, use plant-based cream cheese.