Add a festive, flavor-packed touch to your holiday spread with this Creamy Cranberry Jalapeño Dip! Tart cranberries, zesty orange, and a kick of jalapeño are blended with green onions, fresh cilantro, cream cheese, and sour cream for a creamy, tangy, slightly spicy dip that’s perfect for gatherings. Garnish with extra cranberries and cilantro for a colorful, holiday-ready presentation. Serve with crackers, chips, toasted baguette, or fresh vegetables for a crowd-pleasing appetizer.
If you love this, check out my Cranberry Pecan Cheese Ball for another holiday favorite!
Ingredients & Substitutions
Cranberries:
Fresh cranberries are ideal for their bright color and tart flavor, but frozen cranberries can also be used (thaw and drain before using). Use 12 ounces for this recipe and save a few for garnish.
Jalapeño Peppers:
Seeded and diced for a mild, pleasant heat. For more spice, include seeds or swap for serrano or habanero peppers. For less heat, reduce the amount or use a milder chili like poblano.
Cilantro:
Adds fresh, herbal brightness. If you’re not a cilantro fan, substitute parsley for a milder flavor.
Orange Flavor:
Orange juice provides tang, while orange zest adds a fresh citrus aroma. Zest before juicing for best results.
Cream Cheese & Sour Cream:
Cream cheese creates a smooth, creamy base and balances the tart cranberries and spicy peppers. Sour cream adds tang and richness. You can substitute plain Greek yogurt for sour cream if desired.
Tips for the Best Dip
- Chilling Matters: Refrigerate the cranberry mixture for at least an hour before combining with the cream cheese. This helps the flavors meld and the mixture thicken for a better texture.
- Adjust Heat: Spice is subjective! Modify jalapeño amount or choose different peppers to suit your taste.
- Serving Ideas: Perfect with crackers, pita chips, fresh vegetables, toasted baguette, pretzel bites, or breadsticks.
How to Store
Store the dip in an airtight container in the refrigerator for up to 3–4 days. If it thickens too much after chilling, stir in a little sour cream or cream cheese to smooth it out. Freezing is not recommended.
Ingredients
- 12 ounces fresh cranberries
- ¼ cup (25 g) green onion, roughly chopped
- 2 large jalapeño peppers, seeded, roughly chopped
- 2 tbsp fresh cilantro
- 2 tbsp fresh orange juice
- 1 tsp orange zest
- ½ cup (100 g) granulated sugar
- ¼ tsp kosher salt
- 2 (8 oz) packages cream cheese, softened
- ¼ cup (57.5 g) sour cream
- Cranberries, chopped, for garnish
- Cilantro, chopped, for garnish
Instructions
- In a food processor, pulse cranberries, green onions, jalapeños, and cilantro until coarsely chopped. Don’t over-process—you want small, even pieces.
- Transfer to a medium bowl. Stir in orange juice, orange zest, sugar, and salt. Cover and chill for at least 1 hour (up to overnight).
- In a separate medium bowl, beat cream cheese with a hand mixer until light and fluffy. Mix in sour cream until smooth.
- Using a slotted spoon, fold the chilled cranberry mixture into the cream cheese mixture until evenly combined.
- Garnish with cranberries and cilantro. Serve with crackers, chips, or toasted baguette slices.
Prep Time: 15 minutes
Chilling Time: 1 hour
Total Time: 1 hour 15 minutes