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Cranberry Jalapeño Dip has it all: it’s sweet, spicy, tart, and creamy. If you love buying this dip from Costco during the holidays, you’ll want to save this copycat recipe so you can make it year-round! Whether you’re planning a holiday gathering, a cozy game-day snack, or simply want a crowd-pleasing treat, this recipe shines on any snack table.
Cranberry season is short! While you can get them fresh, make a batch of Homemade Cranberry Sauce. For a sweet treat, this Cranberry Orange Bundt Cake is guaranteed to be a hit too.
Why you’ll love this fresh cranberry and jalapeño dip!
If you ask me, no holiday get-together is complete without a dip or two for snacking. My family always asks for (okay, demands) my cheesy Rotel Dip, so that goes on the menu whenever we have company. Then I like to pair it with something a little more seasonal. And this time of year, it’s Cranberry Jalapeño Dip With Cream Cheese!
This simple recipe combines the tart flavor of cranberries with the spicy kick of jalapeños. Plus, it’s got plenty of herbs for fresh flavor and a little bit of sugar for sweetness. Oh, and with the cream cheese base? Well, you just know it’s going to be a hit with everyone at your party.
- A fantastic flavor combination: Tart cranberries with spicy jalapeños, bright lime juice, and rich cream cheese are absolutely delicious together! This is one of those appetizers where everyone will ask you for the recipe. (You’ll tell them you got it from me, right?)
- Make-ahead friendly: You can prep the cranberry topping ahead of time so it’s just a matter of spreading it over the cream cheese when guests arrive.
- Versatile for any occasion: My husband loves this cranberry and jalapeño dip for game day, but with the red and green colors, it’s perfect for Christmas too. Not to mention Thanksgiving, because: cranberries!
- Minimal fuss, no cooking required: Just chop, pulse and assemble. That’s it!
If you love homemade dip as much as I do, try this Pretzel Cheese Dip, Whipped Feta Dip, and Spinach Artichoke Dip, too!
Table of Contents
- Why you’ll love this fresh cranberry and jalapeño dip!
- Ingredients for Cranberry Jalapeño Dip
- Variations
- How to Make Cranberry Jalapeño Dip With Cream Cheese
- What to Serve With Cranberry Jalapeño Dip
- How to Store Leftovers
- Frequently Asked Questions
- More Holiday Dip Recipe Ideas
- Cranberry Jalapeño Dip With Cream Cheese Recipe
Ingredients for Cranberry Jalapeño Dip
See recipe card below this post for ingredient quantities and full instructions.
- Fresh cranberries – Use fresh for the best texture and a bright pop—frozen will work, but expect extra liquid and a looser dip. (Cranberry lovers, don’t miss my Cranberry Jello Salad either!)
- Granulated sugar – Cranberries are quite tart on their own, so sugar is necessary to make them palatable.
- Jalapeño pepper – Remove the seeds and membrane to tame down a bit of the heat
- Lime juice – Adds fresh brightness and helps lift the flavors—lemon can be swapped in a pinch.
- Fresh cilantro and chives – After washing the herbs, pat them dry so they don’t add moisture to the dip. (Not a fan of cilantro? Parsley works too!)
- Cream cheese – Use the full-fat variety that comes in blocks, not tubs.
Variations
- For a milder dip, use half a jalapeño pepper.
- For a spicier dip, add a second jalapeño, or leave the seeds in.
- Use green onions instead of chives for a stronger flavor.
- Make it a warm dip by assembling in an oven-safe dish and baking at 350 °F for 10–12 minutes, or until warm and bubbly. Serve with tortilla chips.
How to Make Cranberry Jalapeño Dip With Cream Cheese
- Make the cranberry mixture: Place the cranberries, sugar, and jalapeño in a food processor. Pulse until everything is coarsely chopped. Add the lime juice, salt, cilantro, and chives, and pulse again to mix. It should still be a little chunky, not totally puréed!
- Let sit: Transfer the chopped cranberries mixture to a bowl, and set aside for 15 minutes.
- Prepare the cream cheese: Spread the softened cream cheese in an even layer along the bottom of a pie dish or serving platter. Refrigerate until you’re ready to serve the dip.
- Serve: Strain the excess juice from the cranberry salsa mixture with a mesh strainer. Top the cream cheese with the cranberry mixture, and enjoy!
What to Serve With Cranberry Jalapeño Dip
Cranberry Jalapeño Dip pairs well with:
- Tortilla chips or pita chips
- Buttery crackers like Ritz or hearty crispbreads
- Fresh sliced bell peppers, carrots, or celery sticks for dipping
- Breadsticks, crostini, or cubes of homemade French bread or sourdough bread
How to Store Leftovers
Leftover Cranberry Jalapeño Dip should be stored in an airtight container in the refrigerator. The dip will stay fresh for up to 3 days.
Frequently Asked Questions
You can freeze the cranberry topping, but I don’t recommend freezing the assembled dip. If you freeze the topping, let it thaw in the refrigerator overnight. Then, strain it before adding it to the cream cheese.
Yes, Cranberry Jalapeño Dip at Costco is typically only available during the holiday season. However, you can enjoy this flavorful dip year-round by making it from scratch! This copycat recipe has all the flavors you love.
Yes, just be sure to thaw them first, then blot them dry with paper towels. The texture may be slightly different than with fresh berries, but the overall flavor will still be delicious!
You can prep the cranberry mixture a day ahead, cover and chill. Strain it before topping the cream cheese right before serving. Once assembled, the dip is best served within 24 hours for fresh texture; the flavors mellow and the dip firms up nicely.
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Need help with this recipe?
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Cranberry Jalapeño Dip With Cream Cheese
Equipment
- food processor
- bowl
- Mesh Strainer
- Serving Platter
Ingredients
- 2 cups fresh cranberries
- ½ cup granulated sugar
- 1 jalapeno pepper diced, seeds removed
- 1 lime juiced
- ¼ teaspoon kosher salt
- 3 tablespoons fresh cilantro chopped
- 2 tablespoons fresh chives chopped
- 1 pound cream cheese softened
Instructions
- Add the cranberries, sugar and jalapeño to a food processor and pulse until everything is coarsely chopped and well combined. Add the lime juice, salt, cilantro and chives, then pulse again just until mixed together. Remove to a bowl and set aside for at least 15 minutes for the flavors to meld together.2 cups fresh cranberries, ½ cup granulated sugar, 1 jalapeno pepper, 1 lime, ¼ teaspoon kosher salt, 3 tablespoons fresh cilantro, 2 tablespoons fresh chives
- Spread the cream cheese evenly along the bottom of a pie plate or other serving dish. Refrigerate until ready to assemble.1 pound cream cheese
- When ready to serve, strain the excess juice from the cranberry mixture with a mesh strainer. Top the cream cheese with the cranberry mixture and serve.
Video
Notes
- Don’t burn your fingers: Although jalapeños are one of the milder varieties of hot pepper, they can still burn your fingers. Use gloves when cutting and handling them, and don’t touch your eyes!
- Strain the topping well: Straining the topping mixture is key—cranberries release a lot of liquid, and skipping this step can result in a watery base and diluted flavor.
- Let the cream cheese come to room temperature: Use room temperature cream cheese so it spreads smoothly; if you try to spread cold cream cheese it may crack or clump.
Saving this one for my next special dinner!
Thanks for sharing! So excited to try this!