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Cranberry Jalapeño Cream Cheese Dip

Cranberry jalapeño cream cheese dip pairs a cool, creamy base with a bright, finely chopped cranberry topping. Chill the topping for at least 2 hours so the flavors meld, then drain and spoon it over the cream cheese.
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Prep Time 15 minutes
Chilling 2 hours
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Cranberry topping
  • 1 bag (12 oz) cranberries fresh, rinsed and patted dry
  • 0.5 cup granulated sugar
  • 1 jalapeño seeded and finely chopped
  • 3 green onions thinly sliced
  • 0.25 cup cilantro fresh, chopped
  • 2 tbsp lime juice fresh
  • 0.25 tsp salt kosher
Cream cheese base
  • 1 block (8 oz) cream cheese softened

Equipment

  • 1 food processor
  • 1 serving plate

Method
 

Make the cranberry topping
  1. Pulse the cranberries in a food processor until finely chopped, about 8 to 10 pulses, then transfer them to a medium bowl.
  2. Stir in the sugar, jalapeño, green onions, cilantro, lime juice, and salt until combined.
  3. Cover and refrigerate for at least 2 hours to let the flavors meld.
Assemble the dip
  1. Drain off any liquid that has pooled in the cranberry mixture.
  2. Spread the softened cream cheese in an even layer on a serving plate.
  3. Spoon the cranberry mixture over the cream cheese and serve.

Notes

Drain the cranberry mixture well before topping the cream cheese to help the dip hold its layers. Refrigerate leftovers in an airtight container for up to 2 days; freezing is not recommended. For a dairy-free variation, use dairy-free cream cheese.