Creamy Cranberry Jalapeno Dip
This Creamy Cranberry Jalapeño Dip is my secret weapon at any party! It has the perfect balance of sweet and spicy from the dried cranberries and fresh jalapeño pepper, with a little sharpness from the cheese. It’s not your run-of-the-mill dip— it’s bold, flavorful, and unique, yet simple enough to whip up in under 10 minutes. No fuss and no frills, just straight-up deliciousness!
Whether you’re hosting a holiday gathering or bringing something to a game day spread, this creamy cranberry jalapeno dip always hits the mark! No joke, it’s one of my all-time favorites—an epic mix of sweet, spicy, sharp, and ridiculously creamy. It’s got a bold, unexpected flavor that’ll have everyone asking for the recipe.
This recipe came about because I tried the Costco Cranberry & Jalapeno Dip. It was okay, but I found that it was just too sweet and not nearly spicy enough for my taste. So I set out to make my own version, where the jalapeños and dried cranberries could really stand out as individual ingredients. The result is this spicy jalapeno cranberry dip. Since it has those cranberries in it, it makes a great holiday appetizer. But truthfully, I could eat this dip at any time of the year!
Try out more cranberry recipes such as Cranberry Jalapeno Poppers or Cranberry Chimichurri!
Why This Works
- Smooth & creamy: The cream cheese and sour cream create a rich, smooth base. Then, you’ve got the cranberry juice that makes it even smoother and adds a slightly tart flavor.
- Bold, unique flavors: Jalapeños and cranberries are a surprisingly delicious combination. They balance each other out so that you have all the flavors— sweet, spicy, & savory— in one dip!
- Easy to make: This cranberry dip with cream cheese is quick and easy to make. You can have it made in just 10 minutes!
Key Ingredients
- Cream Cheese — Make sure it is softened to room temperature so it mixes easily with the rest of the ingredients.
- Sour Cream — Sour cream adds a lighter texture and a bit of tang.
- Cranberry Juice — This will balance out the richness of the cream cheese and sour cream.
- Honey — For just a tad of sweetness to counter the jalapeños peppers!
- Shredded Asiago Cheese — Adds a sharp, savory flavor to balance out the sweetness. Feel free to use a sharp white cheddar instead.
- Dried Cranberries — Dice them up into smaller pieces so you get a little bit in every bite.
- Jalapeño Pepper — Remove the seeds if you are sensitive to spice.
- Chives — For an extra depth of flavor and pop of color.
Substitutions and Variations
- Different creamy base options: Goat cheese can replace the sour cream for a tangier, richer variation.
- Cheese: If you don’t have asiago or white cheddar, you can try parmesan cheese, pecorino romano, or gruyere instead.
- Switch up the peppers: If jalapeño isn’t your thing, swap it out for an equal amount of chopped chipotles in adobo sauce. The smoky heat makes this dip totally different but so good!
- Mix-Ins: Add minced garlic or scallions for extra flavor. Shallots also bring a bit of sharpness that works well with the sweet and spicy combo.
How to Make Creamy Cranberry Jalapeño Dip
- Whisk Cream Cheese & Sour Cream. Add the cream cheese to a mixing bowl, or the bowl of a stand mixer with the whisk attachment. Add the sour cream and whisk for about 2-3 minutes until it’s light and fluffy. You may need to scrape down the sides of the bowl during this process.
- Add Cranberry Juice, Honey, and Cheese. Add in the cranberry juice, honey, and shredded cheese and whip until fully combined. The cream cheese mixture should have a pinkish hue.
- Fold in Remaining Ingredients. Fold in the diced cranberries, jalapeno, and chives with a spatula. Taste and add salt as needed. Place the cranberry jalapeno dip in a container and refrigerate for at least 2 hours, allowing the flavors to develop.
Top Tips
- Use room-temperature cream cheese! If you don’t allow the cream cheese to come to room temperature before whisking it with the other ingredients, it will be impossible to mix up well. For a smooth, creamy consistency it has to be room temp.
- Whisk everything well. If you want it to be really fluffy, you can whisk together the cream cheese and sour cream in a stand mixer with the whisk attachment, or use a hand mixer.
- Chill before serving. After mixing, let the creamy cranberry jalapeño dip chill in the fridge for at least two hours. This gives the flavors time to meld together, resulting in a more flavorful dip.
How to Store Cranberry Jalapeño Dip
Once the dip has been whipped and mixed, transfer it to an airtight container. Store it in the fridge for at least 2 hours before serving. This allows the flavors to meld and develop, creating a deeper flavor.
This cranberry jalapeño dip will stay fresh for up to 7 days. If you choose to add freshly minced garlic, I would recommend storing it for up to half the time.
Pairings, Side Dishes, and Complimentary Recipes
This cranberry jalapeno cream cheese dip works with just about anything! Serve it up with pita chips, tortilla chips, or fresh veggies like sliced cucumbers, carrots, and bell peppers. It’s also great on crackers or some crusty bread!
You can slather it onto sandwiches or wraps, too! It would go well with grilled meats too like a smoked rack of pork or juicy smoked chicken halves.
If you are serving this dip as an appetizer, feel free to create a full spread with additional recipes like my smoked buffalo chicken dip and loaded baked potato jalapeno poppers!
Frequently Asked Questions
Absolutely. You can make it up to a day in advance. Just keep it in an airtight container in the fridge and give it a quick stir before serving.
I wouldn’t recommend it. Fresh cranberries release too much liquid, which will make the dip watery. Stick with dried cranberries for the perfect texture.
If you want less heat, remove the seeds from the jalapeño. For more heat, leave the seeds in! If you don’t want any spice, then use green bell pepper or Anaheim pepper instead.
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Creamy Cranberry Jalapeno Dip
This Creamy Cranberry Jalapeño Dip is my secret weapon at any party! It has the perfect balance of sweet and spicy from the dried cranberries and fresh jalapeño pepper, with a little sharpness from the cheese. It’s not your run-of-the-mill dip— it’s bold, flavorful and different, yet simple enough to whip up in under 10 minutes. No fuss and no frills, just straight up deliciousness!
- Total Time: 5 minutes
- Yield: About 2 cups
Ingredients
- 8 ounces cream cheese, softened at room temp
- 1/2 cup sour cream
- 3 tablespoons cranberry juice
- 2 teaspoons honey (or 1 tablespoon white sugar)
- 1/3 cup shredded Asiago cheese or White Cheddar
- 1/3 cup chopped dried cranberries
- 1 jalapeno pepper, diced
- 2 tablespoons chopped fresh chives
- Sea salt to taste
Instructions
- Add the cream cheese to a mixing bowl, or the bowl of a stand mixer with the whisk attachment. Add the sour cream and whisk for about 2-3 minutes until it’s light and fluffy. You may need to scrape down the sides of the bowl during this process.
- Add in the cranberry juice, honey, and shredded cheese and whip until fully combined. The cream cheese mixture should have a pinkish hue.
- Fold in the diced cranberries, jalapeno, and chives with a spatula. Taste and add salt as needed. Place the cranberry jalapeno dip in a container and refrigerate for at least 2 hours, allowing the flavors to develop.
- Prep Time: 5 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Appetizer, Dip
Nutrition
- Serving Size:
- Calories: 171
- Sugar: 8.6 g
- Sodium: 156.5 mg
- Fat: 12.8 g
- Carbohydrates: 11.2 g
- Protein: 4.2 g
- Cholesterol: 36.1 mg
