Cranberry Jalapeno Cream Cheese Dip Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
