There’s something magical about a dip that makes people pause mid-conversation and say, “What is this?!” That’s exactly the kind of reaction I’ve come to expect every time I bring out this Cranberry Jalapeño Dip. It’s bold, bright, and the kind of recipe that doesn’t just sit quietly on the table—it steals the spotlight.
This dip is a total flavor bomb: tart cranberries softened in just the right amount of sweetness, mellow heat from jalapeños, and that luscious base of cream cheese that ties it all together.
It’s not just a holiday favorite—although it does practically scream festive—it’s also surprisingly refreshing for warmer months, too. What really makes this recipe stand out? It’s the balance. The slight citrus kick from lemon juice and the herby touch of cilantro elevate it from basic to unforgettable.
Plus, thanks to the natural tang of cranberries, it’s lighter on sugar than most sweet dips—an added bonus for anyone looking to cut back.
Pair it with a Santa’s Hat Cocktail for a sassy sip or keep the cozy vibe going with a sweet and nutty Pecan Pie Cheese Ball on the side. It’s unexpected, a little sassy, and absolutely addictive.
The Secret to Loving Every Bite!
- A crowd favorite from day one: I first made it for a cozy fall potluck, and now it’s on repeat request mode at every get-together.
- Perfect balance of flavors: The sweet-tart cranberries and gentle heat from jalapeños create a unique combo that even my spice-averse friends devour.
- Effortless for busy days: It’s a true make-ahead marvel—chill it in the fridge and you’re good to go.
- A lighter touch with coconut oil: I’ve started using coconut oil instead of vegetable oil, and it gives the dip a softer texture without feeling greasy.
- Sweet tooth approved, sugar-conscious too: Thanks to the bold flavor of cranberries, you don’t need to load in sugar. It hits the sweet spot without the crash.
Cranberry Jalapeño Dip Recipe
Equipment
- Medium saucepan
- Mixing spoon
- Food processor or blender (optional, for a smoother texture)
- Mixing bowl
- Spatula
- Serving dish
Ingredients
- ¼ cup coconut oil or vegetable oil
- 10 ounces dried sweetened cranberries
- ½ cup white sugar or to taste
- ½ cup water or more as needed
- 2 small jalapeño peppers seeded and finely diced
- 1 tablespoon lemon juice
- 2 teaspoons dried cilantro
- ¼ teaspoon salt
- 2 8 ounce packages cream cheese, softened
Instructions
- Heat coconut oil in a saucepan over medium heat.
- Add dried cranberries, sugar, and water. Stir and cook until cranberries soften (about 5–7 minutes).
- Add jalapeños, lemon juice, dried cilantro, and salt. Let simmer for 2–3 more minutes.
- Remove from heat and allow to cool slightly.
- Blend the mixture slightly if you prefer a smoother dip, or leave it chunky for more texture.
- Spread softened cream cheese on a serving dish.
- Pour the cooled cranberry-jalapeño mix over the cream cheese.
- Chill before serving for best flavor. Serve with crackers, pita chips, or baguette slices.
Nutrition Info:
| Nutrition | Value |
| Calories | 206kcal |
| Carbohydrates | 22g |
| Protein | 2g |
| Fat | 13g |
| Sugar | 18g |
| Sodium | 120mg |
Insider Tips From My Recipe Notebook!
- Balance the heat with your pepper prep: If you’re someone who loves flavor but not fire, scrape out every bit of membrane and seeds from the jalapeños. For more depth, try roasting the jalapeños first—it adds a subtle smokiness that pairs beautifully with the cranberries.
- Use dried cranberries with a tart finish: Not all dried cranberries are created equal. If you can find low-sugar or slightly tart varieties, they’ll keep the dip from veering too sweet and give you a more dynamic bite.
- Chill overnight for best texture and flavor: While this dip is good after a few hours, it’s amazing the next day. The flavors mellow and meld in the most delicious way.
- Layer with intention: Don’t just dump everything on the cream cheese. Gently press the cranberry mixture into it—this makes it easier to scoop without the layers separating.
- Pair it smartly: It shines brightest with something salty or crunchy—think multigrain crackers, seeded crostini, or even crisp cucumber slices if you want a fresh crunch.
- Add a splash of apple cider vinegar (if needed): If your cranberries are too sweet, a tiny splash will bring the balance back without changing the flavor profile too much.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
