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This cranberry jalapeno dip is an easy appetizer for when the holiday calendar fills up. Fresh cranberries are simmered for five minutes with honey, lime and a little jalapeno until they just begin to burst, then spooned over a layer of soft cream cheese. It is sweet, tart, gently spicy and very, very red.
In short, cranberry jalapeno dip is a block of cream cheese topped with a quick cooked cranberry, jalapeno, honey and lime relish. It takes 20 minutes of hands-on time (15 minutes of prep and 5 minutes on the stove) plus cooling, serves 8, and comes to about 152 calories per serving before crackers.
Because the topping is made ahead and the cream cheese only needs spreading, this is the kind of party food that never keeps you in the kitchen. Meanwhile, the colour does all the work on the table. Put it out with a pile of crackers and toasted baguette and step back.
Quick Breakdown
Why You’ll Love This Cranberry Jalapeno Dip
- Five minutes of cooking. The cranberries only need to pop and thicken slightly, so the stove work is over almost before it starts.
- Sweet heat that suits everyone. Honey and sugar soften the sharp berries, and you decide how much jalapeno goes in.
- Made ahead, assembled in a minute. The relish waits happily in the fridge, so on the day you simply spread and spoon.
- Festive without effort. Ruby berries, green herbs and white cream cheese look like Christmas on a plate.
- Ten ingredients, most of them staples. Fresh cranberries and a jalapeno are the only things you may need to buy.
Ingredient Notes
- Fresh cranberries. 8 ounces (about 225 g), which is most of a standard bag. Pick out any soft or shrivelled berries. Frozen cranberries also work; there is no need to thaw them first.
- Jalapenos. 1 to 2, seeded and finely chopped. Most of the heat sits in the pale ribs rather than the seeds, so PepperScale’s guide to prepping jalapenos and controlling their heat is worth a quick read if you are cooking for spice-shy guests.
- Granulated sugar. 1/4 cup. It tames the sourness and helps the relish turn glossy.
- Honey. 2 tablespoons for a rounder, floral sweetness.
- Fresh lime juice. 2 tablespoons. Bottled juice tastes flat here, so squeeze a lime.
- Cilantro and green onions. 2 tablespoons of each, finely chopped, stirred in once the berries have cooled so they stay bright green.
- Salt. 1/8 teaspoon to sharpen every other flavour.
- Cream cheese. 8 ounces, softened. Full fat block cream cheese spreads smoothly and holds the topping best.
- To serve. Crackers or toasted baguette slices.
What Is Cranberry Jalapeno Dip?
Cranberry jalapeno dip is a layered holiday appetizer: a cool base of cream cheese under a sweet, spicy cranberry relish. Some versions blitz raw cranberries in a food processor and leave them to macerate overnight. This one cooks the berries briefly instead, which softens their bitterness, thickens the juices and means you can serve it the same day.
As a result, the topping is jammy rather than crunchy, with a few whole berries left for texture. The cream cheese softens the jalapeno, so even people who avoid spicy food tend to go back for a second cracker.
How Spicy Is It?
With one seeded jalapeno it is mild, closer to a warm tingle than real heat. Here is how to adjust it.
| Heat level | What to use | Result |
|---|---|---|
| Mild | 1 jalapeno, ribs and seeds removed | Gentle warmth, kid friendly |
| Medium | 2 jalapenos, seeded | Noticeable kick behind the sweetness |
| Hot | 2 jalapenos with some ribs left in | Real heat that lingers |
How To Make Cranberry Jalapeno Dip
1. Cook the cranberry relish. First, tip the cranberries, chopped jalapeno, sugar, honey, lime juice and salt into a small, heavy saucepan. Cook over medium heat for 5 minutes, stirring now and then, until the berries start to burst and the juices thicken slightly.
2. Cool it completely. Next, take the pan off the heat and let the mixture cool all the way. Warm relish would melt the cream cheese into a pink puddle, so do not rush this.
3. Stir in the herbs. Then fold the cilantro and green onions into the cooled berries. Taste, and add a little more honey or a pinch more chopped jalapeno if you want it sweeter or hotter.
4. Spread the cream cheese. After that, spread the softened cream cheese over a serving plate or a shallow dish, such as a 9 inch glass pie dish. Use the back of a spoon to make an even layer with a slight dip in the middle.
5. Top and serve. Finally, spoon the cranberry mixture over the cream cheese and spread it to the edges. Serve straight away with crackers or toasted baguette, or cover and chill. For the best texture, let it sit at room temperature for about 15 minutes before serving.
Why Is My Cranberry Topping Runny?
A runny cranberry topping almost always means the relish was spooned on while still warm, or the berries were not cooked long enough to release their natural pectin. Here is how to fix it.
- It was still warm. Chill the relish for 20 minutes before assembling. It thickens noticeably as it cools.
- The berries barely popped. Give the pan another minute or two. You want some berries split and the liquid looking syrupy.
- There is a pool of juice. Lift the relish out with a slotted spoon and leave the extra juice behind. Stir it into a glass of sparkling water instead of wasting it.
- The cream cheese is sliding. It was too warm. Pop the assembled plate in the fridge for 15 minutes to firm up.
Tips for the Best Cranberry Jalapeno Dip
- Soften the cream cheese properly. Leave it out for about an hour, or it will tear when you spread it.
- Chop the jalapeno very finely. Small pieces spread the heat evenly instead of surprising one unlucky guest.
- Wear gloves when you cut the peppers, or wash your hands well before touching your eyes.
- Add the herbs only after cooling. Hot berries turn cilantro dark and limp.
- Keep a few raw cranberries and jalapeno rings aside for a pretty garnish on top.
Make Ahead and Storage
- Make ahead. Cook the cranberry relish up to 2 days ahead and keep it covered in the fridge. Add the herbs on the day, then assemble just before the party.
- Fridge. Leftover assembled dip keeps, covered, for up to 3 days. The herbs soften a little, but the flavour holds.
- Freezer. Freeze only the cooked cranberry relish, without the herbs, for up to 3 months in an airtight container. Cream cheese turns grainy once frozen, so do not freeze the assembled plate.
- Serving time. Like any dairy dip, do not leave it out for more than 2 hours.
Variations and Substitutions
- Whipped base. Beat the cream cheese with a tablespoon of milk for a lighter, fluffier layer.
- Goat cheese. Swap half the cream cheese for soft goat cheese for extra tang.
- Make your own base. My homemade cream cheese works beautifully here and is easier than it sounds.
- Different heat. Use a serrano for more kick, or a pinch of red pepper flakes if you have no fresh chillies.
- Orange instead of lime. Orange zest and juice give a warmer, more Christmassy flavour.
- Maple swap. Replace the honey with maple syrup for a version that suits vegans when served over a dairy-free spread.
Cranberries bring more than colour. Medical News Today explains that cranberries are a good source of vitamin C and fibre, which is a nice bonus in the middle of a season of rich food.
What to Serve With It
Buttery crackers, toasted baguette slices and pretzel crisps are the classic dippers. For something homemade, my crunchy sourdough discard crackers hold up well to the thick topping.
On a party table, it sits happily beside a warm crack chicken dip, a cheese board and a bowl of nuts. For more ideas to fill out the spread, browse my round up of Christmas appetizers.
Frequently Asked Questions
Making It
Can you make cranberry jalapeno dip ahead of time?
Yes. Cook the cranberry relish up to 2 days ahead and keep it in the fridge, then spread the cream cheese and spoon the topping over just before serving so the layers stay neat.
Can I use frozen cranberries in cranberry jalapeno dip?
Yes. Use 8 ounces of frozen cranberries straight from the freezer. They may need an extra minute or two in the pan before they begin to burst.
Can I use canned cranberry sauce instead of fresh berries?
You can, but the result is sweeter and smoother. Stir 1 cup of whole berry sauce with the chopped jalapeno, lime juice and herbs, and skip the cooking step.
Is cranberry jalapeno dip gluten free?
The dip itself is naturally gluten free, as long as your cream cheese label confirms it. Serve it with gluten free crackers or vegetable sticks instead of baguette.
Storage and Nutrition
How long does cranberry jalapeno dip last in the fridge?
Assembled dip keeps for up to 3 days covered in the fridge. The cooked cranberry relish on its own also keeps well for a few days before you assemble it.
Can you freeze cranberry jalapeno dip?
Freeze only the cooked cranberry relish, for up to 3 months. Cream cheese becomes grainy after freezing, so assemble with fresh cream cheese after thawing the topping overnight in the fridge.
How many calories are in cranberry jalapeno dip?
About 152 calories per serving, based on 8 servings and not counting crackers. That is an estimate from the recipe card.
Ingredients
- 8 ounces fresh cranberries about 225 g
- 1 to 2 jalapenos seeded and finely chopped
- 1/4 cup granulated sugar
- 2 tablespoons honey
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro chopped
- 2 tablespoons green onions finely chopped
- 1/8 teaspoon salt
- 8 ounces cream cheese softened
- crackers or toasted baguette slices for serving
Instructions
- Add the cranberries, jalapenos, sugar, honey, lime juice and salt to a small saucepan. Cook over medium heat for 5 minutes, stirring now and then, until the berries begin to burst and the mixture thickens slightly.
- Take the pan off the heat and let the cranberry mixture cool completely.
- Stir the cilantro and green onions into the cooled cranberries. Taste and adjust the sweetness or heat.
- Spread the softened cream cheese on a serving plate or shallow dish in an even layer, leaving a slight well in the centre.
- Spoon the cranberry mixture over the cream cheese and spread it to the edges. Serve with crackers or toasted baguette, or cover and chill until needed. Let it stand at room temperature for about 15 minutes before serving.
