Cranberry Jalapeno Dip Recipe
You would never guess cranberries and jalapenos go together, but they blend so deliciously! This cranberry cream cheese dip is my go-to for my Thanksgiving and Christmas appetizer. The colors are so vibrant and the flavors just explode in your mouth! Make sure to also try our popular cranberry salsa, cranberry brie bites and cranberry pinwheels!
What ingredients are in cranberry jalapeno dip?
- 1 bag 12 ounces fresh whole cranberries
- 2 small jalapeno peppers
- 2 green onions
- Parsley
- Lemon juice
- Granulated sugar
- Maple syrup
- 2 blocks of cream cheese
How to Make Cranberry Cream Cheese Jalapeno Dip
It’s time to fire up your food processor and get this party started! Add in those gorgeous cranberries, jalapeno peppers, green onions, parsley, lemon juice, sugar, and maple syrup. Pulse until everything is chopped and ready to rock. Transfer the mixture to a bowl and pop it in the fridge for at least 2 hours.
This is the hardest part – waiting for those flavors to meld together in perfect harmony! Grab a large bowl and use a hand mixer to whip that cream cheese into a fluffy frenzy. Spread it evenly into a shallow bowl (I love using a Staub baking dish for this – it’s so pretty!). Now it’s time to bring it all together! Gently spread that cranberry mixture over the cream cheese, making sure to cover it evenly. Pop it back in the fridge until you’re ready to serve. This cranberry jalapeno dip is the perfect combo of sweet, spicy, and tangy. Serve it up with some crackers, chips, or veggies, and enjoy the party!
Here’s the magic of this cranberry jalapeno dip: when you first pulse those cranberries in the food processor, they’re the star of the show. But as the mixture chills, the flavors start to meld together, and the green onions and jalapeno peppers join the party! When you’re ready to serve, grab your favorite dippers – Ritz crackers, pita chips, veggies, or whatever you love. And don’t forget about leftovers! Mix those cranberries with some cream cheese and spread it on a bagel for a tasty breakfast or snack. Finally, store any remaining dip in an airtight container in the fridge for 3-4 days, and enjoy!
I hope you enjoy this appetizer as much as my family does for the holidays!
Watch me make it…
Cranberry Jalapeno Dip
Ingredients
- 1 bag 12 ounces fresh whole cranberries, rinsed and pat dry
- 2 small jalapeno peppers seeded and cut into pieces
- 2 green onions sliced
- ¼ cup Parsley
- 2 tablespoons lemon juice you can use lime juice as well
- ⅓ cup granulated sugar
- 2 tablespoons maple syrup
- 2 blocks 16 ounces softened cream cheese
Instructions
- Place the cranberries, jalapeno peppers, green onions, Parsley, lemon juice, sugar, and maple syrup in a food processor.
- Pulse until the ingredients are chopped.
- Transfer to a bowl and place in the fridge for at least 2 hours. Placing them in the fridge allows the flavors to develop and combine together.
- In a large bowl, use a hand mixer, to mix the cream cheese until it is nice and fluffy.
- Place the cream cheese in a shallow bowl and spread evenly. (I used a Staub baking dish
- Add the cranberry mixture and gently spread evenly.
- Place back in the fridge until you are ready to serve.
- Serve and Enjoy!
