Cranberry Jalapeno Dip is the copycat recipe you've been waiting for! No Costco or Sam's membership required. I created this quick and easy homemade version to get that same colorful, creamy, sweet-and-spicy dip everybody fights over at the holiday party.
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This cream cheese cranberry jalapeno dip was one of the most popular recipes I demonstrated on stage at my 9th annual Holiday Cooking Show. It's made with fresh or frozen cranberries, a little heat from a jalapeno pepper (from my garden), and a tangy cream cheese base. It’s now one of my favorite appetizer recipes and it is absolutely perfect for a Christmas or Thanksgiving spread.
I first spotted this viral dip in the deli case at Sam's Club and I couldn't resist figuring out how to make my own version at home. There's something so satisfying about setting out a dip you made yourself and watching folks ask for the recipe before they even leave the party.
Costco sells theirs year-round and calls it Creamy Cranberry Jalapeno Dip. I recommend you make this literally whenever the craving hits. Frozen cranberries work just as well as fresh, so there's no reason to wait until November to enjoy it. Just stock up on fresh cranberries when they go on sale and put them in your freezer.
If you love the flavor combination of cranberry and jalapeno as much as I do, don't miss my Easy Cranberry-Apple-Jalapeno Salsa. It's a fresh, sweet and tangy (swangy) dip with a kick of heat (swicy) and the two make a beautiful pair on a holiday appetizer table.
Garnish this super easy Christmas appetizer with fresh jalapeno pepper and fresh cranberries. I served it in this tree-shaped dish I bought at Hobby Lobby.
Shortcuts
- Food Processer or what I call the lawn mower chopper. Pulse the cranberries, jalapeno, and onion until finely chopped, then use it to mix the whole dip together — one appliance, minimal cleanup. A pull-string hand held chopper is my absolute favorite mini chopper. (No electricity required.)
- Buy pre-grated cheese. Grab Asiago or Parmesan already grated from the store so you can skip the grater altogether.
- Soften cream cheese in the microwave. Unwrap the block from the foil wrapper, place it on a microwave-safe plate, and microwave on high for 25 seconds for perfectly softened cream cheese in no time.
Ingredients
Scroll down to printable recipe for exact ingredient quantities.
- Cream cheese – One 8-ounce block, softened, forms the creamy, tangy base of the dip. See the recipe notes for my fast microwave trick to soften it.
- Granulated sugar – Balances the tartness of the cranberries and adds just the right touch of sweetness.
- Sour cream – Adds extra creaminess and a little tang to round out the flavor.
- Fresh lime juice – Brightens the whole dip with a little citrusy zing.
- Fresh cranberries – Finely chopped. Frozen and thawed cranberries work just as well, so you can make this dip any time of year.
- Asiago or Parmesan cheese – Freshly grated, this adds a salty, savory note that balances the sweetness of the cranberries.
- Fresh jalapeno pepper – Finely chopped with the seeds removed for a mild kick of heat without overpowering the dip.
- Red onion (sometimes called purple onion)– Just a tablespoon, finely chopped, for a little bite and color.
Substitutions & Variations
- Dried cranberries: No fresh or frozen cranberries on hand? Soak ½ cup dried cranberries in water, then use them (drained) in place of the fresh cranberries and add an extra tablespoon of sugar.
- No fresh jalapeno: In a pinch, swap in 2 to 3 tablespoons of finely chopped pickled jalapenos, and use the pickled jalapeno brine in place of the fresh lime juice.
- Green onion: Swap an equal amount of chopped green onion for the red onion if that's what you have on hand.
- Add cilantro: Stir in a couple of tablespoons of chopped cilantro if you love that fresh, herby flavor profile.
How to Make Cranberry Jalapeno Cream Cheese Dip
Scroll down to the bottom for the printable recipe with detailed instructions.
- In a large bowl, beat the softened cream cheese with a hand mixer until creamy. Add the sugar, sour cream, and lime juice, and beat again until smooth, scraping down the sides as needed.
- Finely chop the cranberries, jalapeno, and red onion — a mini food chopper makes quick work of this step. This is my favorite pull-string chopper.
- Add the chopped cranberries, grated cheese, jalapeno, and onion to the cream cheese mixture. Stir just until everything is combined.
- You can serve the dip right away, but letting it rest in the fridge for about an hour lets the flavors really meld together.
One little tip! If you like your dip a little less pink, squeeze some of the juice out of the chopped cranberries before stirring them into the cream cheese mixture. Don’t throw the juice out! Mix it with a little fresh lime juice and ginger ale or Sprite for a refreshing cranberry limeade mocktail while you prepare the dip.
Pro Tips
- Grate the cheese in the food processor first. If you're using a food processor for the whole recipe, cut the Asiago cheese into 1-inch pieces and process it first until finely grated, then add the cream cheese and cranberries. This keeps you from having to switch tools mid-recipe.
- A microplane makes quick work of grating. If you're grating your own Asiago or Parmesan by hand instead of using a food processor, a microplane grater gives you the finest, most evenly distributed cheese throughout the dip.
- Forgot to thaw your cranberries? Just microwave them for about 20 seconds, then spread them out flat while you gather the rest of your ingredients. They'll be ready to chop in no time.
- Let it chill before serving. While you can serve this dip immediately, giving it an hour in the fridge really lets the sweet, tangy, and spicy flavors meld together for the best taste.
What to Serve with Creamy Cranberry Jalapeno Dip
This cranberry jalapeno dip with cream cheese is the perfect colorful centerpiece on any holiday appetizer spread, and it pairs beautifully with assorted crackers, pretzel crisps, or sturdy tortilla chips for scooping.
For a full appetizer table, set it out alongside Olive and Cheese Skewers and Apple Pie Dip. If you’re making this dip for a Christmas celebration, dry pairing it with Christmas Tree Deviled Eggs or Christmas Cheese Trees!
Storage
- To Store: Keep the cranberry jalapeño dip covered tightly in the refrigerator for up to 4 to 5 days. Freezing is not recommended, as the cream cheese base can separate and turn watery once thawed.
- Make ahead: This dip can be made a day or two in advance. Cover tightly and give it a good stir right before serving.
FAQ's
This dip has just a mild kick since the jalapeno seeds are removed before chopping. If you'd like more heat, leave a few seeds in or add a little extra chopped jalapeno to taste.
Yes, frozen cranberries work perfectly in this recipe once thawed, so you can make this dip any time of year, not just during the holidays. If you're short on time, a quick 20-second zap in the microwave will thaw them right up.
Want More Holiday Appetizer Recipes?
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Cream Cheese Cranberry Jalapeno Dip
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Equipment
Ingredients
- 1 (8 ounce) block cream cheese softened* (See NOTES for my tip to soften it faster)
- ¼ cup granulated sugar
- 3 tablespoons sour cream
- 1 ½ tablespoons fresh lime juice
- 1 cup fresh cranberries or frozen, thawed, finely chopped
- ¼ cup grated Asiago or Parmesan cheese 1 ounce
- 2 tablespoons finely chopped fresh jalapeno pepper (seeds removed for less heat)
- 1 tablespoon finely chopped red onion
Instructions
- Beat the cream cheese in a large bowl with a hand mixer until creamy. Add sugar, sour cream and lime juice. Beat until creamy, scraping down the sides.
- Chop the cranberries, jalapeno, and red onion. I used a mini pull-string food chopper to finely chop the cranberries, jalapeno and onion. You just pull the string! I call it my lawnmower chopper.
- Add the cranberries, cheese, jalapeno, and onion. Stir just until combined.Pro Tip: If you like your dip a little less “pink”, squeeze out some of the juice from the chopped cranberries BEFORE adding them to the cream cheese mixture. Frozen, thawed cranberries give more juice than fresh ones.Bonus: Don’t throw it out! Mix it with a little fresh lime juice and ginger ale or Sprite for a refreshing cranberry limeade while you prepare the dip.
- You can serve immediately but the flavors do meld together and I think tastes even better after 1 hour in the fridge.
- Serve with assorted crackers, pretzel crisps or tortilla chips.
- Yield: 1 ¾ cups.
Notes
- Soften cream cheese fast: Remove it from the wrapper and place it on a paper plate or microwave-safe plate. Microwave on high for 25 seconds and it's ready to use.
- Less pink dip: If you prefer a less "Pepto pink" color, squeeze some of the juice out of the chopped cranberries before adding them to the cream cheese mixture.
- Frozen cranberries: Fresh or frozen (thawed) cranberries both work great, so this dip isn't limited to just the holiday season.
- Make ahead: This dip can be made a day or two in advance. Cover tightly and stir right before serving, since the flavors actually improve after chilling.
- No food processor? No problem, just finely chop the cranberries, jalapeno, and onion by hand, then mix everything together in a large bowl with a hand or stand mixer.
Nutrition
Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.
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