0 from 57 votes
Cranberry Jalapeno Cream Cheese Dip
This Cranberry Jalapeno Cream Cheese Dip is a festive appetizer that is creamy, tart, a tad spicy, and sweet. This Cranberry Jalapeno Dip is made with fresh cranberry salsa atop cream cheese. It is the perfect holiday party appetizer!
Prep Time
15 mins
Additional Time
4 hrs
Servings: 12
Calories: 79 kcal
Course:
Side Dish , Appetizer
Cuisine:
American
Ingredients
- 12 ounce bag fresh cranberries
- 1 Jalapeño
- 2 to 3 Tablespoons cilantro
- 3 green onions
- 1 cup sugar
- 1/4 teaspoon salt
- 1 Tablespoon lemon juice (optional)
- (2) 8-ounce pkgs. cream cheese (softened and whipped)
Instructions
- Use a hand chopper or food processor to chop the fresh cranberries, jalapeno, cilantro, and green onions. If using a food processor, I suggest only using the pulse option to ensure the cranberries don't become pureed. You can also hand chop the ingredients into small pieces.
- Add mixture to a bowl. Pour in sugar, salt, and optional lemon juice. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- When ready to use, STRAIN the cranberry mixture in a colander with small openings. This is an important step to remove most of the juices before topping the cream cheese.
- Place the cream cheese in a mixing bowl and whip for 2-3 minutes or until light and fluffy. Spread cream cheese on the bottom of a pie plate, a serving platter, or a plate.
- Pour cranberry salsa atop the cream cheese. Serve with crackers, pita chips, or tortilla chips.
Cup of Yum
Notes
- Can I use frozen Cranberries?
- No, this recipe calls for fresh cranberries only. Fresh cranberries are firm and perfect for this cranberry salsa dip.
- This cranberry salsa needs to be refrigerated for at least 4 hours. The sugar helps to bring out the natural juices. It is important to strain the cranberry mixture so that the juices don't run all over the serving platter.
- Well, you can do it by hand but that would take a long time so let's find an easier route! I tested out both a hand chopper and a food processor. The hand chopper definitely left more chunks which gave variety to the cranberry mixture. The food processor was more uniform but you have to be careful of overmixing the cranberries and ending with cranberry puree.
- The best crackers to serve with this cranberry jalapeno dip are butter crackers, wheat entertainment crackers, nut and seed crackers, pita chips, or even tortilla chips. A cinnamon sugar pita chip tastes amazing with this dip!
- You want to look for a sturdy cracker to make dipping easier.
- Recipe adapted from Lindsey Maestas
Nutrition Information
Calories
79kcal
(4%)
Carbohydrates
20g
(7%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
1mg
(0%)
Sodium
50mg
(2%)
Potassium
36mg
(1%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
66IU
(1%)
Vitamin C
6mg
(7%)
Calcium
5mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 79
% Daily Value*
| Calories | 79kcal | 4% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 50mg | 2% |
| Potassium | 36mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 66IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.