Fresh cranberries meet fiery jalapeños in a dip that balances sweet, heat, and creaminess with unexpected finesse. Inspired by roadside chutneys in India and Southern holiday spreads, this recipe turns everyday cream cheese into a global centerpiece.
Layered like a mezze platter, yet rooted in comfort, this dip uses quick maceration—a chef’s trick—to bring out the cranberries’ natural tang. You’ll taste echoes of festive Persian relishes and bold Tex-Mex boldness in every bite.
Perfect for gatherings or late-night cravings, it’s a conversation starter and a culinary passport all in one bowl. Pair it with crackers, naan, or tortilla chips—there’s no wrong way to explore this flavor map.
What I Didn’t Expect About This Recipe!
- I thought it’d be too tart, but the sugar-and-lime soak transformed the cranberries into something almost jammy—totally craveable.
- I first served it during a holiday potluck, and now it’s my go-to for both game-day snacks and weekend brunch boards.
- I tried it once with labneh instead of cream cheese—game game-changer if you’re into Mediterranean twists.
- It’s surprisingly low in calories, which helps when you’re trying to eat lighter but still want something indulgent.
- That contrast between the cool cream cheese and the spicy-sweet topping? It just tastes good.
Cranberry Jalapeno Dip Recipe
Cranberry Jalapeño Dip is a vibrant, zesty, and creamy party favorite that balances tart cranberries, spicy jalapeños, and savory cheeses. It’s bold in flavor, festive in color, and irresistibly scoopable—perfect for crackers, chips, or spreading on toasted bread.
Equipment
- Small bowl
- Kettle or saucepan (for boiling water)
- Colander or fine mesh strainer
- Food processor
- Rubber spatula
- Mixing bowl
Ingredients
- ¾ cup boiling water
- ⅔ cup sweetened dried cranberries
- ⅔ cup grated asiago cheese
- 1½ tbsp white sugar
- ¼ cup pickled jalapenos
- 1 jalapeno pepper, seeded and finely chopped
- ¼ cup diced red onion
- 2 packages of cream cheese, softened
Instructions
- Start by placing the cranberries in a small bowl and covering them with boiling water.
- Let them soak for about 3 minutes to soften, then drain thoroughly.
- Transfer the cranberries to a food processor along with fresh jalapeño, pickled jalapeño, a splash of the pickled brine, red onion, and sugar.
- Pulse the mixture until it’s very finely chopped, almost relish-like in texture.
- Scrape the cranberry mixture into a mixing bowl and add softened cream cheese and shredded asiago cheese.
- Stir everything together until well combined, smooth, and spreadable.
- Chill the dip in the refrigerator until you’re ready to serve.
Notes
- Let the cream cheese sit at room temperature for 30 minutes for easier blending.
- Add a squeeze of lime juice for a citrusy brightness that complements the heat.
- For more texture, fold in chopped pecans or walnuts after mixing.
| Nutrition | Value |
| Calories | 224kcal |
| Carbohydrates | 14g |
| Fibre | 1g |
| Fat | 17g |
| Protein | 5g |
| Cholesterol | 49g |
Variations To Help You Customize This Dish!
- Make It Extra Spicy: Add a dash of cayenne pepper or a whole serrano pepper to intensify the heat.
- Sweet & Fruity Twist: Mix in chopped pineapple or mango for a tropical, tangy contrast to the spice.
- Herbaceous Upgrade: Stir in a handful of chopped cilantro or green onions for added freshness and color.
- Vegan Option: Swap cream cheese and asiago with plant-based alternatives—cashew cheese works especially well for creaminess.
