Christmas Cranberry Jalapeño Dip

Ten Minute Holiday Dip, Creamy and Fresh with a Sweet-Heat Kick

Whipped cream cheese meets sparkly cranberry-jalapeño relish for a party-ready bowl that disappears first.

Why You’ll Love It

• Fast and festive: True 10 Minute Cranberry Jalapeño Dip with make-ahead options for stress-free hosting.
• Creamy meets bright: Whipped base + zesty relish nails Cranberry Cream Cheese Dip comfort with fresh snap.
• Custom heat: Seed jalapeños for mild or keep seeds for Jalapeño Dip Recipes lovers.
• Crowd-pleaser: Sweet-tart cranberries, lime, and cilantro balance rich cream cheese—perfect for boards.
• Scales easily: Double for parties; serve bowl-style or as a tidy block for grazing tables.

Planning your menu? Pair with cozy Pumpkin Tiramisu for dessert, add a warm starter like Pumpkin Shaped Baked Brie, and upgrade date night mains with Burrata Chicken Milanese.

Ingredients (notes only)

Cranberry-Jalapeño Relish

• Fresh cranberries (12 oz bag): Rinse and drain very well (water thins the dip).
• Jalapeños (1–2): Seed for mild; leave some seeds/ribs for heat.
• Green onions (2): Gentle bite that won’t overpower.
• Cilantro (2 Tbsp): Fresh, bright finish (optional but lovely).
• Lime juice + zest: Acid to balance sugar and cream.
• Sugar (⅓–½ cup): Macerates cranberries so the relish gets jammy, not watery.
• Pinch of salt: Rounds sweetness.

Creamy Base

• Cream cheese (16 oz), softened: Whip until fluffy.
• Sour cream or Greek yogurt (½ cup): Lightens texture; helps scoopability.
• Pinch salt + tiny splash vanilla (⅛ tsp): Subtle bakery-style roundness.

To Serve

• Crackers, pretzel crisps, pita chips; sliced cucumbers for a fresh option.

Step-by-Step Instructions

1. Pulse the relish: In a food processor, pulse cranberries, jalapeños, green onions, cilantro, lime zest, and sugar just until finely chopped—no purée. Stir in lime juice and a pinch of salt. Rest 10 minutes to macerate.
2. Drain lightly: Tip relish into a fine sieve 1–2 minutes to remove excess syrup (reserve a spoonful if you like it sweeter).
3. Whip the base: Beat cream cheese until smooth and airy. Mix in sour cream (or yogurt), salt, and a tiny splash of vanilla.
4. Assemble: Spread base in a shallow bowl or 8-inch dish. Spoon drained relish over the center, leaving a creamy border.
5. Chill or serve: Serve right away for crisp textures, or chill 30–60 minutes for flavor meld.
6. Finish: Garnish with cilantro and extra lime zest; serve with crackers and veggies.

Pro Tips

• Dry matters: Spin cranberries dry and drain relish briefly so the topping stays glossy, not runny.
• Control the chop: Short pulses keep texture lively—over-processing releases water.
• Sweetness slider: Start with ⅓ cup sugar; add more to taste after maceration.
• Pretty plating: Keep a ½-inch cream border; add a quick lime-zest spiral for a holiday pop.
• Block style: For a classic look, spoon relish over a whole whipped cream-cheese block and score for easy scooping.

Variations (mapped to interests)

• Creamy Jalapeño Cranberry Dip: Fold half the relish into the base and spoon the rest on top for pink-swirled creaminess.
• Cranberry Jalepeno Dip Costco-inspired: Use ¾ cup sour cream and 12 oz cream cheese for a looser, ultra-scoopable texture.
• Jalapeño Cream Cheese Dip: Swap cranberries for 1 cup roasted red pepper + 2 Tbsp honey for a non-cranberry holiday option.
• Cranberry Trifle Board: Layer base and relish in a small trifle dish for centerpiece vibes on grazing tables.

How to Serve

• With buttery crackers, pretzel crisps, and cucumber rounds. Add a cheese knife for tidy scoops. Great beside spiced nuts and a sparkling mocktail.

Make Ahead & Storage

• Relish: Make 2 days ahead; keep chilled (stir before serving).
• Base: Whip up to 3 days ahead; press plastic wrap onto the surface.
• Assembled: Best within 8 hours (cover and chill).
• Leftovers: Refrigerate 2–3 days; stir and drain if needed. Freezing not recommended for the cream base.

FAQs

Too spicy—how to fix?
Stir in extra sugar and a squeeze of lime; fold in ¼ cup more sour cream to cool the heat.

Can I use frozen cranberries?
Yes—thaw completely and pat dry before pulsing to avoid excess liquid.

No food processor?
Hand-mince very finely; sprinkle sugar as you chop so it starts to macerate.

Can I reduce sugar?
Yes. Cranberries are tart—start low and sweeten to taste after the 10-minute rest.

Simple Nutrition Table (estimate, per 1/12)

Calories ~210 • Carbs 16g • Protein 3g • Fat 16g • Fiber 2g • Sodium 160mg
Nutrition is an estimate; brands and portion sizes vary.