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!
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No holiday get-together is complete without a dip or two for snacking. There’s a classic Chip Dip, and you can’t go wrong with cheesy Rotel Dip, either. However, if you want to do something a little different this year, you’re going to love this Cranberry Jalapeño Dip. Hello, new favorite holiday appetizer!
Cranberry Jalapeño Dip is a simple, delicious snack that 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.
Copycat Cranberry Jalapeño Dip Recipe
The combination of sweet, tart cranberries and spicy jalapeños creates a unique flavor that’s sure to tantalize the tastebuds. Each ingredient works to balance all the others—the cream cheese offsets the spiciness of the jalapeños, the sugar tames the tartness of the cranberries, and the herbs brighten everything up.
Cranberry Jalapeño Cream Cheese Dip can be served as an appetizer or snack at any gathering, from casual dinners to more formal occasions. It’s especially popular during the holiday season thanks to its red and green hues (plus the cranberries!), and it pairs perfectly with your favorite crackers or chips. It’s perfect to add to a savory charcuterie board.
Ingredients for Cranberry Jalapeno Dip
See recipe card below this post for ingredient quantities and full instructions.
- Fresh cranberries
- Granulated sugar – Cranberries are quite tart on their own. So, sugar is necessary to make them palatable. Don’t worry, though, it’s not enough sugar that this will taste like a dessert!
- Jalapeño pepper – Remove the seeds and membrane to tame down a bit of the heat
- Lime juice
- Kosher salt
- Fresh cilantro – After washing the cilantro leaves, pat them dry so they don’t add water to the dip.
- Fresh chives
- Cream cheese – Use the full-fat variety that comes in blocks, not tubs.
- 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.
How to Make Cranberry Jalapeño Dip
- Make the cranberry mixture: Place the cranberries, sugar, and jalapeño in a food processor. Pulse until everything is coarsely chopped.
- Add the next 4 ingredients: Add the lime juice, salt, cilantro, and chives, and pulse again just until everything is mixed. 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!
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!
What to Serve With Cranberry Jalapeño Dip
Cranberry Jalapeño Dip pairs well with a variety of crackers, chips, and vegetables. Try it with tortilla chips or pita chips, buttery crackers like Ritz, or crispbreads. If you’re looking for a healthier option, use fresh sliced bell peppers, carrots, or celery sticks for dipping. Breadsticks, crostini, or even just cubes of French bread or sourdough are great, too!
How to Store Leftover Cranberry Jalapeño Dip
Leftover Cranberry Jalapeño Dip should be stored in an airtight container in the refrigerator. The dip will stay fresh for up to 3 days.
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. The texture may be slightly different than with fresh berries, but the overall flavor will still be delicious!
Cranberry Jalapeño Dip
- food processor
- Mesh Strainer
- Serving Platter
- 2 cups fresh cranberries
- ½ cup granulated sugar
- 1 jalapeno pepper diced, seeds removed
- 1 lime juice
- ¼ teaspoon kosher salt
- 3 Tablespoons fresh cilantro chopped
- 2 Tablespoons fresh chives chopped
- 1 pound cream cheese softened
- 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.