Cranberry Jalapeno Cream Cheese Dip Recipe

Introduction

This Cranberry Jalapeno Cream Cheese Dip is a perfect balance of sweet, tangy, and spicy flavors. It pairs wonderfully with crackers for an easy, crowd-pleasing appetizer. Whether for a holiday gathering or casual snack, this dip is sure to impress.

Ingredients

• 12 ounces fresh cranberries (or frozen)
• 3/4 cup pomegranate juice
• 2/3 cup granulated sugar
• 16 ounces cream cheese, softened
• 1/4 cup chopped scallions
• 3-4 tablespoons pickled jalapenos, chopped (mild or hot)
• 2 teaspoons lemon zest (from 1 lemon)
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Crackers for scooping (gluten-free if preferred)

Instructions

1. Step 1: Set a small saucepot over medium heat. Add the cranberries, pomegranate juice, sugar, and 1/2 teaspoon salt. Stir well and bring to a boil. Reduce heat and simmer for 8-10 minutes until thickened.
2. Step 2: While the cranberry sauce simmers, place softened cream cheese in a medium bowl. Add chopped scallions, 3 tablespoons chopped jalapenos, lemon zest, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mash and mix thoroughly.
3. Step 3: Taste the cream cheese mixture and adjust seasonings by adding more jalapenos, salt, or pepper as desired.
4. Step 4: Remove the cranberry sauce from heat and let it cool until thickened but still pourable.
5. Step 5: Transfer the cream cheese dip to a serving bowl and arrange crackers around it. Pour the cooled cranberry sauce over the cream cheese layer. The sauce can be warm to the touch but should not be hot.
6. Step 6: Optionally, sprinkle extra chopped scallions over the top. Serve the dip at room temperature.

Tips & Variations

• Use frozen cranberries if fresh are unavailable; no need to thaw before cooking.
• Adjust the amount of jalapenos based on your preferred spice level.
• For a sweeter touch, add a drizzle of honey to the cranberry sauce before simmering.
• Serve with gluten-free crackers or vegetable sticks for a lighter option.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Before serving again, allow it to come to room temperature and gently stir. The cranberry topping and cream cheese layer can be stored together or separately for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare both the cranberry sauce and cream cheese mixture a day in advance. Store them separately in the refrigerator and assemble right before serving for the best texture.

Can I use fresh lemon juice instead of lemon zest?

Lemon zest provides a concentrated citrus flavor without the acidity of the juice. You can add a small amount of fresh lemon juice if desired, but start with just a teaspoon to avoid overpowering the dip.

Cranberry Jalapeno Cream Cheese Dip Recipe

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★★★★★

4.7 from 145 reviews

This Cranberry Jalapeno Cream Cheese Dip is a vibrant and flavorful appetizer combining the tartness of fresh cranberries and pomegranate juice with the creamy richness of soft cream cheese. Spiced with pickled jalapenos, scallions, and a hint of lemon zest, it offers a perfect balance of sweet, tangy, and mild heat. Ideal for holiday gatherings or any party, this dip pairs beautifully with crackers and can be served at room temperature for a crowd-pleasing treat.

• Author: Tim
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: About 8 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Cranberry Sauce

• 12 ounces fresh cranberries (or frozen)
• 3/4 cup pomegranate juice
• 2/3 cup granulated sugar
• 1/2 teaspoon salt

Cream Cheese Dip

• 16 ounces cream cheese, softened
• 1/4 cup chopped scallions
• 3–4 tablespoons pickled jalapenos, chopped (mild or hot, adjust to taste)
• 2 teaspoons lemon zest (from 1 lemon)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

To Serve

• Crackers for scooping (gluten-free crackers if preferred)
• Extra chopped scallions for garnish (optional)

Instructions

1. Make the cranberry sauce: Place a small saucepot over medium heat and combine the cranberries, pomegranate juice, granulated sugar, and 1/2 teaspoon salt. Stir well and bring the mixture to a boil. Reduce the heat and let it simmer for 8-10 minutes until the sauce thickens and the cranberries have burst.
2. Prepare the cream cheese dip: In a medium mixing bowl, add the softened cream cheese, chopped scallions, 3 tablespoons chopped jalapeno, lemon zest, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Use a fork or spatula to mash and mix all the ingredients thoroughly until creamy and evenly combined.
3. Taste and adjust seasoning: Sample the cream cheese mixture and add additional chopped jalapenos if more heat is desired. Adjust salt and pepper to taste, mixing well after each addition.
4. Cool the cranberry sauce: Remove the saucepot from heat and allow the cranberry sauce to cool and thicken further. It can still be warm but should not be hot when assembling the dip.
5. Assemble the dip: Spoon the cream cheese mixture into a serving bowl and arrange crackers around it. Once the cranberry topping has cooled to warm or room temperature, pour it evenly over the cream cheese layer.
6. Garnish and serve: Sprinkle additional chopped scallions over the top if desired. Serve the dip at room temperature with crackers for scooping.

Notes

• Use frozen cranberries if fresh are not available; no need to thaw before cooking.
• Adjust jalapeno quantity based on your preferred heat level.
• This dip can be prepared a few hours in advance and chilled; bring to room temperature before serving.
• For a dairy-free option, substitute cream cheese with a plant-based cream cheese alternative.
• Pair with gluten-free crackers to make the recipe gluten-free-friendly.

Keywords: cranberry jalapeno dip, cream cheese dip, holiday appetizer, easy party dip, cranberry sauce dip, pomegranate juice dip, spicy cream cheese dip