Cranberry Jalapeño Dip

Cranberry Jalapeño Dip with ritz crackers

5 from 1 reviews

Cranberry Jalapeño Dip is a beautiful layered, festive, and flavorful dip! Pulse together cranberries, jalapeños, green onions, and sugar before layering over whipped cream cheese. The results are the perfect balance of sweet, tart, and creamy.


  • 2 jalapeños, seeds optional
  • 12 ounces fresh cranberries
  • 4-5 green onions, cut into 2-inch pieces
  • 3/4 cup sugar, adjust to taste
  • 1/2 teaspoon kosher salt
  • 1 tablespoon lime juice
  • 2 8 ounces bricks cream cheese, softened to room temperature
  • 1/2 cup sour cream


  1. Pulse Cranberry Mixture - Start by adding all ingredients (except for the cream cheese and sour cream) to a food processor. Pulse until everything is finely chopped.
  2. Chill Cranberry Mixture - Pop the cranberry mixture, covered, in the fridge for at least four hours, overnight is ideal, so the flavors meld together.
  3. Cream Cheese Layer - When about ready to serve, mix together the softened cream cheese and sour cream with a hand mixer until combined. Spread the cream cheese mixture into a pie plate or other shallow, rimmed dish.
  4. Top with Cranberries - Remove the cranberry mixture from the fridge. If there is excess moisture, you can carefully drain that off. Layer the cranberries over the cream cheese mixture.
  5. Serve - Serve immediately with crackers or pretzels and enjoy!


Food Processor or Blender - For best (and easiest) results, pulse up the ingredients in a food processor or blender. You can do this with a sharp chef's knife, but it's tougher to get the fine texture.

Pie Plate or Other Shallow Dish - For serving. It's best to use a shallow dish that has a slight ridge for easier dipping.


Keywords: Cranberry Jalapeño Dip, Cranberry Jalapeño Cream Cheese Dip