Why You’ll Love This Recipe

I love how this dip combines sweet, tart, creamy, and spicy elements in every bite. It’s easy to prepare, visually festive, and endlessly customizable. Whether paired with crackers, bagel chips, or fresh veggies, it’s always a show-stopper and perfect for festive gatherings 

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 oz fresh cranberries
1–2 jalapeños, seeded and finely diced
4 green onions (scallions), chopped
2 Tbsp fresh cilantro (optional for a herbal note) 
½–¾ cup granulated sugar
2 Tbsp fresh lemon or lime juice
½ tsp salt
16 oz cream cheese, softened (light or regular)
Optional: sour cream or Greek yogurt for a tangier dip

directions

Pulse the relish: In a food processor, I pulse cranberries until coarsely chopped. I add jalapeños, green onions, cilantro, sugar, lemon (or lime) juice, and salt, pulsing until finely minced 
Chill the mixture: I transfer the relish to a covered container and chill for at least 2 hours—or up to 12–24 hours—for the flavors to meld and the sugar to mellow the spice 
Prepare cream cheese: I whip softened cream cheese (and optional sour cream or Greek yogurt) until smooth and fluffy 
Drain and layer: I drain excess liquid from the relish, spread the whipped cheese in a serving dish or pie plate, and spoon the cranberry-jalapeño topping evenly over it 
Chill before serving: I chill the assembled dip for another hour to let everything set—it’s best served cold with crackers, chips, baguette slices, or veggies

Servings and timing

Yield: Serves 8–12, depending on portion size
Prep time: ~15 minutes
Chill time: 2–12 hours for relish + 1 hour after assembly
Total time: 3–14 hours (mostly hands-off)

Variations

Tangier option: Stir in sour cream or Greek yogurt with the cream cheese 
Extra depth: Add ground cumin or orange zest to the cranberry relish 
Spice adjust: Leave seeds in jalapeños for more heat, or swap in serrano peppers 
Textural contrast: Mix in sweet dried cranberries and fresh parsley 
Heat-free version: Omit jalapeños entirely for a tart cranberry spread.

storage/reheating

I store leftovers in an airtight container for up to 3–4 days in the fridge. Before serving, I let it sit at room temperature for 15–20 minutes and stir gently to reincorporate any separated liquid—then pair with favorite dippers like crackers or sliced baguette.

FAQs

Can I make this dip ahead?

Yes! I actually make the relish and chill it overnight, then assemble the dip just before serving—it deepens the flavor 

Can I use frozen cranberries?

You can, though I find fresh gives better texture. If using frozen, thaw and drain them first—relish may release more liquid .

Is it gluten-free and vegetarian?

Definitely! It’s naturally gluten-free (when paired with GF crackers) and vegetarian. Just choose a dairy-free cream cheese swap for vegan friendly.

What’s the spiciest version?

Leaving the jalapeño seeds and swapping in serranos gives a satisfying kick—great for heat-lovers .

What pairings are best?

I love serving it with wheat thins, pretzel crisps, toasted baguette slices, bell pepper strips, or celery sticks—it pairs well with many textures and flavors

Conclusion

This Holiday Cranberry Jalapeño Cream Cheese Dip is a festive, flavorful staple I turn to every season. It’s easy to make ahead, stunning in presentation, and deliciously balanced—tart, sweet, creamy, and spicy. I always get compliments, and I love that it brings both color and bold flavor to any gathering. Enjoy!