Cranberry Jalapeño Cream Cheese Dip

5 from 1 vote

Whipped slightly sweetened cream cheese topped with a sweet, tart, and spicy cranberry jalapeño mixture!

Prep Time25

Chill Time1

Total Time1 25

Course: Appetizer

Cuisine: American

Keyword: dip recipe, holiday appetizer

Servings: servings

Calories: 326kcal

1 cup dried cranberries
hot water enough to cover cranberries in a bowl
1 or 2 fresh jalapeños seeded and minced
1/4 cup finely chopped green onions
2 Tbsp minced cilantro
1/2 cup granulated sugar
1/2 tsp kosher salt
2 Tbsp lime juice freshly squeezed is best, but bottled will work too
1 Tbsp apple cider vinegar
16 oz cream cheese softened to room temperature
2 Tbsp lemon juice freshly squeezed is best, but bottled will work too
1/2 tsp vanilla extract optional but recommended
1/2 - 1 cup powdered sugar amount depends on how sweet you want the cream cheese to be

Add dried cranberries to a small mixing bowl. Pour hot water over the cranberries until they're just covered.
Let sit for 10-15 minutes to rehydrate a bit, then drain and pat dry with paper towels.

Roughly chop the cranberries and add them to a medium sized mixing bowl. To that bowl, add the minced jalapeños, green onions, cilantro, granulated sugar, salt, lime juice, and apple cider vinegar.
Stir well, then cover and refrigerate for at least an hour (or up to overnight), to allow the flavors to really come together.

To another mixing bowl, add the softened cream cheese, lemon juice, vanilla extract (if using), and powdered sugar.
Beat with a hand mixer (or stand mixer) until smooth and creamy. This can be done with a whisk, but it'll be an arm workout!

Spread the cream cheese mixture evenly on a serving platter or shallow dish.
Give the chilled cranberry mixture a good stir, then add to a mesh sieve or strainer and drain excess liquid.
Spoon the drained cranberry mixture over the cream cheese, spreading it into an even layer.

I've estimated this recipe serves 8, but please feel free to divide it into as many servings as you'd like.