Cranberry Jalapeno Dip

Many of you know this appetizer as “cranberry-crack” according to Steve and many other friends/family who have tried it. However, I try not to lead with that and merely ‘advertise’ it as a cranberry jalapeño dip. Its got a little bit of everything – kick from the jalapeños, bite from the cranberries and sweetness from the sugar/cream cheese. In my humble opinion, a perfect combination for perfection. And what’s even better? It’s so easy to make! I legit throw everything into a blender or a food processor and wallah – easy & delicious appetizer ready for your next holiday gathering.

Cranberry Jalapeno Dip

Cranberry Jalapeño Dip

  • 2 – 12oz blocks of cream cheese
  • 1/4 cup green onion; chopped
  • 1/4 cup cilantro; chopped
  • 1 – 12oz bag of fresh cranberries
  • 4 jalapeño peppers diced, seeds removed
  • 1 1/4 cup sugar; more to taste
  • 1/4 tsp cumin
  • 2 tbs lemon juice
  • pinch of salt
  • crackers (I usually use wheat thins)

Takes 20 minutes,
serves 8-10 people.

  1. Prep all ingredients: dice the jalapeño peppers (remove the seeds), chop the green onions and cilantroCranberry Jalapeno Dip
  2. Combine all the ingredients (except cream cheese and crackers) into a blender/food processor. This may have to be completed in multiple steps depending on the size of your processor. Ensure fully mixed.
  3. I generally make the salsa a day or 2 prior to the event in order to all the ingredients to soak and blend (refrigerate)
  4. When ready to serve, allow the cream cheese to soften before spreading onto a plate/bowl. Top with the cranberry salsa and enjoy!
  5. If transporting this to a party, I recommend assembling once you get there as the cranberry juice can make a mess (spoken from experience -_- )

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