Description

This Holiday Cranberry Jalapeño Cream Cheese Dip is a vibrant and festive appetizer perfect for gatherings and celebrations. The tartness of fresh cranberries combined with the heat of jalapeño and the creaminess of softened cream cheese creates a delightful contrast of flavors. Enhanced with fresh green onions, cilantro, and a hint of cumin, this no-cook dip is easy to prepare ahead and sure to impress your guests.

Ingredients

Scale

Dip Ingredients

12 ounces fresh cranberries (rinsed and drained)
4 green onions or scallions (minced)
¼ cup cilantro (chopped)
1 jalapeño pepper (seeds and ribs removed, minced)
1 cup granulated sugar
½ teaspoon cumin
2 tablespoons fresh lemon juice
⅛ teaspoon kosher salt
16 ounces cream cheese (softened)

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Instructions

Chop Cranberries and Aromatics: Pulse the cranberries in a food processor until coarsely chopped. Add the minced green onions, chopped cilantro, and minced jalapeño pepper. Pulse a few more times to combine all ingredients uniformly.
Add Seasonings: Incorporate the granulated sugar, ground cumin, fresh lemon juice, and kosher salt into the cranberry mixture. Pulse again until all elements are thoroughly mixed and evenly distributed.
Chill the Mixture: Transfer the cranberry mixture into a bowl. Wrap it tightly with plastic wrap and refrigerate for a minimum of four hours. This resting period allows the flavors to meld and develop depth.
Assemble the Dip: To serve, spread the softened cream cheese evenly on a pie plate or serving dish. Then, spoon and spread the chilled cranberry jalapeño mixture evenly over the top, creating an attractive layered dip.

Notes

For more heat, leave some of the jalapeño seeds in or add an extra pepper.
You can substitute cilantro with fresh parsley if preferred.
This dip can be prepared a day ahead to enhance flavor blending.
Serve with assorted crackers, sliced baguette, or fresh vegetables for dipping.
If you do not have a food processor, finely chop the cranberries and other ingredients by hand for a rustic texture.