Cranberry Jalapeno Dip
Cranberry Jalapeno Dip is an easy appetizer with a big flavor. Fresh cranberries and spicy jalapeño peppers come together to make a spicy and sweet dip.
Ingredients
- 16 ounces cream cheese, softened
- ½ cup greek yogurt
- 12 ounces fresh or frozen cranberries
- 2 jalapeno peppers, seeded
- ¼ cup cilantro
- 3 tablespoons honey
- 1 tablespoon lime juice
Instructions
- In a food processor, combine cranberries, jalapeños, cilantro, honey, and lime juice. Pulse until finely chopped and well blended. Taste and adjust sweetness or heat as desired.
- In a mixing bowl, beat softened cream cheese and Greek yogurt until smooth and creamy.
- Spread the cream cheese mixture evenly onto a serving platter or shallow dish.
- Spoon cranberry-jalapeño mixture over the cream cheese layer.
- Chill for at least 30 minutes before serving to let flavors meld.
- Serve with crackers, baguette slices, or fresh veggies for dipping.
Video
Nutrition
Notes
- Soften the cream cheese: Leave it at room temperature for 30 minutes so it blends smoothly with the yogurt.
- Chill before serving: Letting the dip rest for at least 30 minutes helps the flavors meld and intensify.
- Adjust sweetness and spice: Taste the cranberry-jalapeño mix before topping, add more honey for sweetness or extra jalapeño for heat.
- Texture option: Pulse less in the food processor if you prefer a chunkier cranberry topping.
- Make ahead: The cranberry topping can be prepared a day in advance and refrigerated. Assemble with cream cheese just before serving.
- Serving ideas: Pair with crackers, crostini, pita chips, or even as a spread for wraps or turkey sandwiches.
- Holiday tip: Garnish with extra cilantro or a sprinkle of pomegranate seeds for festive presentation.
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