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Cranberry Jalapeno Cream Cheese Dip

Close-up of vibrant pink cranberry jalapeno cream cheese dip topped with pecans, cranberries, and green onions.

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This easy, no-bake cream cheese dip balances sweet cranberry and spicy jalapeno for a perfect holiday appetizer.

Ingredients

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  • 8 ounces cream cheese, softened
  • 1/2 cup whole berry cranberry sauce
  • 1/4 cup finely chopped fresh jalapeno (remove seeds for less heat)
  • 2 tablespoons finely chopped green onion (scallion)
  • 1 teaspoon lime juice
  • 1/4 teaspoon salt
  • 1/4 cup chopped pecans or walnuts (optional, for topping)

Instructions

  1. Place the softened cream cheese in a medium mixing bowl.
  2. Add the cranberry sauce, chopped jalapeno, green onion, lime juice, and salt to the bowl.
  3. Use a hand mixer or a sturdy spoon to combine all ingredients until smooth and well mixed. Do not overmix.
  4. Transfer the dip mixture to a serving dish.
  5. If using, sprinkle the chopped pecans or walnuts over the top of the dip.
  6. Cover the dish and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
  7. Serve your sweet and spicy dip cold with crackers or tortilla chips.

Notes

  • For a make-ahead dip, prepare the mixture up to 2 days in advance and keep it covered in the refrigerator.
  • If you prefer a hotter dip, leave some of the jalapeno seeds in the mixture.
  • This dip pairs well with sturdy crackers, pita chips, or apple slices.

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