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Cranberry Jalapeño Cream Cheese Dip

Cranberry jalapeño cream cheese dip layers a tangy, finely chopped cranberry topping over softened cream cheese for a colorful chilled appetizer. Serve it with buttery crackers after the topping has refrigerated for at least 2 hours.
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Prep Time 15 minutes
chilling 2 hours
Total Time 2 hours 15 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry topping
  • 1 bag (12 oz) fresh cranberries rinsed and picked over
  • 0.5 cup granulated sugar
  • 1 jalapeño medium, seeded and finely chopped
  • 2 green onions thinly sliced
  • 0.25 cup fresh cilantro chopped
  • 1 tbsp fresh lime juice
  • 0.25 tsp kosher salt
For serving
  • 2 blocks (8 oz) cream cheese softened
  • 1 box (13 oz) buttery crackers

Equipment

  • 1 food processor
  • 1 shallow serving dish

Method
 

  1. Pulse the cranberries in a food processor until coarsely chopped.
  2. Transfer the cranberries to a medium bowl.
  3. Stir in the sugar, jalapeño, green onions, cilantro, lime juice, and salt until combined.
  4. Cover and refrigerate for at least 2 hours.
  5. Spread the softened cream cheese in a shallow serving dish.
  6. Drain any excess liquid from the cranberry mixture.
  7. Spoon the cranberry mixture over the cream cheese.
  8. Serve chilled with the crackers.

Notes

Drain the cranberry topping well before spooning it over the cream cheese to help keep the dip from becoming watery. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended. For a dairy-free option, use dairy-free cream cheese.