This Cranberry Jalapeno Cream Cheese Dip will change your life (and every holiday party you attend from here on out.) I know that’s a bold statement, but trust me on it.
It has been re-pinned and viewed over 4,000,000 times in three years – and for good reason.
This Cranberry Jalapeno Dip basically breaks my website every holiday season; it’s that good!
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Now back to the recipe!
This dip is so festive and made up of such a unique combination of flavors.
Cranberry, jalapeno, green onion and cream cheese all come together to make one of the best appetizers I’ve had in a long time.
If I’m honest, I didn’t expect to love it as much as I did. I don’t even like cranberries! But please believe me when I tell you that when my sweet friend made this Cranberry Jalapeno Dip for us, I ate more than half of the entire plate (yes, I was totally that girl at the party.)
Shortly after, I made this appetizer for a surprise birthday party where a mob of people surrounded it until it was completely gone (some ate more than others, but I won’t name any names.) 😉
There are very few things that I’ve made that had so many people asking, “Can you please send me this recipe?!”
I’ve already told my family that I’m making this dip for Thanksgiving and Christmas every year for the rest of my life because the colors and flavors are way too perfect not to!
It is the ideal blend of tart, spicy and sweet, and when eaten with crackers, it is simply one of the most “complete” dishes I’ve tasted.
With that said, I hope that you enjoy this Cranberry Jalapeno Dip much as I do and that this allows you to check “Find Holiday Appetizer” off of your to-do list!
Don’t forget the most important steps:
1. Refrigerate OVERNIGHT and
2. Strain the cranberries BEFORE you put them on the cream cheese! You don’t want it to be runny!
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Tart cranberries, spicy jalapeños and sweet sugar come together to create a delicious holiday appetizer that will have your guests begging for the recipe!
- 12 oz fresh, uncooked cranberries
- 1/4 cup green onion
- 1-2 fresh jalapeño peppers
- 2 Tbsp. cilantro (optional)
- 3/4 to 1 Cup sugar (according to taste)
- 1 Tbsp. lemon juce
- 1/8 tsp. salt
- 16 oz. cream cheese (whipped)
Use hand food chopper to chop cranberries. (It is best to not use a food processor to chop these as the cranberries liquify too much.)
Chop green onion, jalapeño peppers and cilantro.
In a medium-sized bowl, add chopped cranberries, green onion, cilantro and jalapeños.
Add sugar, lemon juice and salt on top of cranberry mixture and stir gently until blended.
Cover with plastic wrap and place in refrigerator overnight.
Take cranberry mixture out of the refrigerator and stir all ingredients together. Strain out all liquid using a collander with small holes.
Whip softened cream cheese with hand mixer until smooth (about 2 minutes) and spread cream cheese over bottom of a pie plate or 9x9 dish.
Pour cranberry mixture atop cream cheese and keep in refrigerator until ready to serve.
Use a spoon to spread over Ritz crackers and enjoy!!
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