Description

The best spicy cranberry relish dip for any gathering—made ahead, served cold, and bursting with fresh flavor and a little kick from jalapeños.

Ingredients

For the cranberry relish:

12 oz fresh cranberries

1–2 jalapeños, seeded and finely diced (leave seeds for more heat)

4 green onions (scallions), chopped

2 tbsp fresh cilantro (optional)

½–¾ cup granulated sugar (adjust to taste)

2 tbsp fresh lemon or lime juice

½ tsp salt

For the base:

16 oz cream cheese, softened (regular or light)

Optional: ¼–½ cup sour cream or Greek yogurt (for tangier dip)

Optional Garnish and Pairings:

Chopped parsley, extra cilantro, or orange zest

Crackers, pretzel crisps, baguette slices, or veggie sticks

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Instructions

Make the relish: In a food processor, pulse cranberries until coarsely chopped. Add jalapeños, green onions, cilantro (if using), sugar, lemon/lime juice, and salt. Pulse until finely minced but not pureed.

Chill the relish: Transfer mixture to a container and refrigerate for at least 2 hours, or up to 24 hours, to allow flavors to meld and sugar to soften the cranberries and heat.

Whip the base: In a medium bowl, beat cream cheese (and optional sour cream/yogurt) until light and fluffy.

Assemble: Drain excess liquid from the cranberry mixture. Spread whipped cream cheese in a serving dish or shallow pie plate. Spoon cranberry relish evenly on top.

Chill before serving: Refrigerate assembled dip for at least 1 hour. Serve cold with preferred dippers.

Notes

For more spice, leave jalapeño seeds or swap in serrano peppers.

Add cumin or orange zest for extra depth.

Make the relish ahead of time and assemble the dip just before serving.

This dip is naturally gluten-free and vegetarian—perfect for many diets.

Prep Time: 15 minutes
Category: Appetizer, Dip
Method: No-Bake
Cuisine: American