Tart cranberries, spicy jalapenos, and warm spices combine in this Cranberry Jalapeno Dip. A unique blend of tart, sweet, and spicy, this dip is perfect for holiday parties.
This dip is probably one of the most unexpected dips on my site, with cranberries, jalapenos, cream cheese, mint, cinnamon, and citrus. All of the ingredients combine to make a dip my family can’t get enough of. I’ve lost track of how many times I’ve made this recipe! While it’s great with crackers and crostini for dipping, we’ve also discovered that it’s excellent on bagels for breakfast.
Here’s Why This Cranberry Jalapeno Dip Recipe Is a Must-Try
- Unique blend of flavors. This dip is made with tart cranberries, spicy jalapenos, tangy cream cheese, mint leaves, and warm spices. I know that sounds like a lot but trust me, it works! The flavors complement each other so well.
- Creamy and airy. The cream cheese is whipped with milk in this recipe, which adds air to the mixture and makes it light, airy, and perfectly dippable.
- Great for the holidays. The flavors in this cranberry jalapeno cream cheese dip make it perfect for Christmas and New Year’s Eve parties, though I’ve been known to make it randomly throughout the winter as well.
What You’ll Need
Besides the cranberries, jalapenos, and cream cheese, you’ll need a handful of other ingredients to make this unique dip. Scroll down to the recipe card below for the exact measurements.
- Cranberries – Fresh cranberries are best for this dip.
- Jalapenos – Remove the seeds and white membranes.
- Mint leaves – Fresh mint provides a nice contrast to the tart cranberries and spicy jalapenos.
- Lime & naval orange – Both of these ingredients add a bit of citrus flavor and a pop of acidity that works well with the other flavors.
- Sugar – Sweetens the dip. You can add more or less based on how sweet you want it to be.
- Salt – Balances the other flavors.
- Cinnamon & cardamom – Warm spices that enhance the cranberry flavors of the dip. If you don’t have cardamom, you can use more cinnamon.
- Cream cheese – Soften to room temperature so it’s easy to mix. I used full-fat cream cheese though reduced fat will work, the dip will just be softer.
- Milk – You can also use heavy cream. Helps achieve the perfect texture in the dip.
How To Make Cranberry Jalapeno Dip
Here’s an overview of how to make this cranberry jalapeno cream cheese dip. Scroll down to the recipe card below for the printable version of the instructions.
- Add ingredients to the food processor. Add the cranberries, jalapenos, and mint leaves to the food processor. Squeeze the juice of an entire lime into the mixture then cut the orange in quarters and add the entire orange (including the peel). Add the sugar, salt, and spices.
- Pulse. Pulse the mixture for 2 seconds at a time until it reaches a small chunky consistency. You do not want to puree it.
- Taste test. Give the mixture a taste. Add more sugar if it’s too tart.
- Make the cream cheese mixture. Mix the cream cheese until soft and creamy. Add the milk and continue masking on medium-high until the mixture is airy and soft.
- Assemble. Spread the cream cheese on a serving plate, with an elevated “lip” around the edges. Use a slotted spoon to drain the juice from the cranberry mixture and spoon it evenly onto the cream cheese. Leave 1-2 inches of cream cheese on the outside. Drizzle a spoonful of the juice over the edges.
- Garnish. Finish the dip with freshly chopped mint leaves, jalapeno slices, and extra cranberries.
Add A Sugared Cranberry Garnish
I love added sugared cranberries as a garnish on this dip. They’re so easy to make! Here’s how I do it:
Add ¼ cup of water and ½ cup of white sugar to a small microwavable bowl. Stir to mix and then microwave for one minute. Carefully remove the bowl (it may be hot) and stir the mixture until the sugar granules dissolve.
Allow to cool for 5-10 minutes, then add ¼ cup of white sugar to a separate small plate or bowl. Add a handful of cranberries to the simple syrup mixture and stir to coat. Remove each with a slotted spoon and roll in the sugar covering all sides. Remove carefully to a separate plate to dry and harden.
They are excellent as pretty garnishes, but I think they’re tasty! I akin them to Sour Patch Kids… maybe that’s just me!
Tips & Variations
Here are a few things I’ve found helpful to keep in mind while making this cranberry jalapeno dip.
- Use room temperature cream cheese. This makes mixing the cream cheese so much easier and helps create a smooth, airy dip. Cold cream cheese will take longer to mix and there’s a much higher likelihood of lumps in the cream cheese.
- Pulse, don’t puree. When combining the ingredients in the food processor, you want a mixture that’s still chunky, not smooth and pureed. I usually pulse for just 1-2 seconds at a time to make sure I don’t overblend.
- Adjust the flavors. I always give the cranberry mixture a taste before adding it to the cream cheese. Cranberries vary so much in tartness, as do jalapenos in spice level. Sometimes I need to add more sugar and sometimes it’s perfect as-is.
- Mix the cream cheese fully. One of the best parts of this dip is how light and airy the cream cheese mixture is. To achieve this texture, it’s important to add lots of air when mixing it. For this reason, I like to mix it on medium-high as I add the milk and continue mixing for a few minutes. You’ll be able to see the change in texture!
What To Serve It With
I usually make this cranberry jalapeno dip for holiday parties and like to serve it with a few different dipper options.
Here are a few options:
- Crackers
- Slices of toasted baguettes
- Crostini
- Triscuits
- Pretzel thins
This dip is also excellent on a toasted bagel for breakfast in the morning! (That’s one of my favorite ways to enjoy leftovers!)
Make Ahead & Storage
- Make ahead. If preparing this ahead of time, I recommend keeping the cranberry mixture and cream cheese in separate bowls covered with plastic wrap in the refrigerator until you’re ready to prepare.
- Storage. Keep the dip refrigerated until ready to serve. Leftovers can be covered with plastic and stored in the fridge for 4-5 days.
More Savory Dip Recipes
Cranberry Jalapeno Dip
Ingredients
- 12 ounce bag fresh cranberries
- 2 small jalapenos seeds and white membranes removed
- 1/4 cup fresh mint leaves
- 1 large lime
- 1 medium naval orange
- 1/2 – 3/4 cup white granulated sugar to your taste preference
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cardamom or another ¼ teaspoon of cinnamon if you don’t have on hand.
- 16 ounces cream cheese softened to room temperature
- 2 Tablespoons milk or cream
- Crackers slices of toasted baguette, Triscuits, etc. for serving
Instructions
- Rinse off the cranberries and add them to a food processor with a blade attachment.
- Rinse jalapenos then slice in half lengthwise and remove the seeds and white membranes and discard. Add the jalapenos to the food processor.
- Coarsely chop ¼ cup of packed mint leaves. Add them to the food processor.
- Slice the lime in half and squeeze all the juice from both halves into the mixture. Discard the rest.
- Slice the orange into fourths and add the entire orange, peel included to the processor.
- Add ½ cup of sugar (to start), salt, cinnamon and cardamom (if using).
- Place the lid on the food processor and pulse the mixture 2 seconds at a time until the mixture is on the small/chunky side. Your goal is not to puree it. See photos for detail*
- Taste and add an additional ¼ cup of sugar if you feel it is still too tart.
- In a mixing bowl add the blocks of softened cream cheese. Using a stand or hand mixer, ideally with a whisk attachment, whisk the cream cheese on medium high until soft and creamy.
- Add the milk to the cream cheese and continue to whisk on medium high until the cream cheese becomes airy and soft. (By doing this we are adding air to the cream cheese making is fluffier and soft.)
- Add the cream cheese to a serving plate and spread out evenly keeping an elevated “lip” around the edges to contain the juices.
- Using a slotted spoon, drain the juice from the cranberry mixture and then spoon it into the center of the cream cheese evenly distributing it, leaving an inch or two of visible cheese on the outside.
- Take some of the juice with a spoon and drizzle it over the outside edges of the cream cheese.
- Garnish with freshly chopped mint leaves, jalapeno slices and sugared (or plain) extra cranberries.
- Cover and store in the refrigerator until ready to serve, or up to 4-5 days.
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2 comments on “Cranberry Jalapeno Dip”
Made the jalapeno cranberry dip for Thanksgiving and it was a huge hit, everyone loved it. 🙂
Thank you Debbi!