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Creamy cranberry jalapeno cream cheese dip topped with hot honey and fresh orange zest in a festive holiday bowl.

Festive Cranberry Jalapeño Cream Cheese Dip

Rebecca Blumer
A vibrant, sweet-tart holiday appetizer featuring a festive cranberry-jalapeño salsa layered over a cloud-like whipped cream cheese base with a hint of citrus and holiday warmth.
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Prep Time 10 minutes
Maceration Time 1 hour
Total Time 1 hour 10 minutes
Course Appetizer
Cuisine American
Servings 12 servings
Calories 195 kcal

Equipment

  • Food processor
  • Stand mixer
  • Fine mesh strainer

Ingredients
 

  • 12 oz cranberries (thawed if frozen)
  • 2 jalapeños (seeded and quartered)
  • 1 green onion (roughly chopped)
  • 2 Tbsp cilantro (roughly chopped)
  • 1 cup sugar
  • 1 lime Juice and zest of
  • 16 oz cream cheese (at room temperature)
  • 1/4 cup sour cream
  • Pinch kosher salt

Optional Add-ins and Garnish:

  • 1/2 cup toasted pecans (chopped)
  • Jalapeño slices

Instructions
 

Pulse the Cranberry Salsa

  • Add the cranberries, jalapeños, green onion, cilantro, sugar, and the lime juice and zest to a food processor. Pulse 5 or 6 times, stopping when everything looks roughly chopped with distinct bits, not a puree.
  • Pulse 3 to 4 more times until the mixture looks glossy and the sugar begins to dissolve, while remaining pleasantly chunky.

Let It Macerate for Big Flavor

  • Transfer the cranberry mixture into an airtight container and refrigerate for at least 1 hour, or up to overnight, to allow the sugar to soften the berries and round out the flavors.

Whip the Creamy Base

  • In a stand mixer fitted with a paddle attachment, beat the room-temperature cream cheese, sour cream, and salt on medium-high for 2 to 3 minutes until light and fluffy.
  • Spread the whipped base into a shallow bowl or serving platter, using the back of a spoon to create ridges and valleys to catch the salsa juices.

Drain, Top, and Finish

  • Right before serving, pour the chilled cranberry salsa into a fine-mesh strainer to let excess liquid drip off, preventing a watery dip.
  • Stir in the toasted pecans if using, then spoon the cranberry topping evenly over the whipped cream cheese. Garnish with fresh jalapeño slices and serve immediately.

Notes

Moisture Management: Always drain the cranberry salsa through a fine-mesh strainer immediately before assembly to prevent the juices from thinning out the cream cheese base.
Make-Ahead Strategy: The cranberry salsa can be prepared up to 48 hours in advance, which actually improves the flavor. Whip the cream cheese base on the day of serving for the best texture.
Heat Control: Adjust the spice level by removing all seeds and ribs from the jalapeños for a milder dip, or leave a few in for a Texas-style kick.
Texture Tip: Ensure your cream cheese is completely at room temperature before whipping to avoid lumps and achieve a cloud-like consistency.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 195kcalCarbohydrates: 22gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 35mgSodium: 120mgPotassium: 85mgFiber: 1.5gSugar: 19gVitamin A: 450IUVitamin C: 8mgCalcium: 40mgIron: 0.4mg
Keyword cranberry jalapeno cream cheese dip, Holiday Appetizer, Party Dip
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