Cranberry Jalapeño Dip (Easy No-Cook Christmas Appetizer)
Cranberry jalapeño dip is the bright red, sweet-and-spicy appetizer everyone asks about at Christmas parties. Fresh cranberries, jalapeño, green onion and cilantro are chopped in a food processor, chilled until juicy, then spooned over a layer of cream cheese. There is no cooking at all, and it tastes even better made the day before.
Why you will love this cranberry jalapeño dip
- No cooking. Just a food processor and a fridge.
- Sweet, tangy and a little spicy. You control the heat.
- Make-ahead. The cranberry topping keeps for 2 days in the fridge.
- So festive. Bright red and green, it looks like Christmas on a plate.
It is one of the crowd-favorite dips in our easy Christmas appetizers list. Here is the full recipe.
Ingredients
- Fresh cranberries: one 12-ounce (340 g) bag. Frozen work too if you thaw and drain them.
- Jalapeño: 1 to 2. Remove the seeds and white ribs for a milder dip.
- Green onions and cilantro: for fresh flavor and color.
- Sugar: cranberries are very sour, so you need it. Start with 1/2 cup and add more to taste.
- Lime juice and salt: to brighten everything.
- Cream cheese: two 8-ounce (225 g) blocks, softened.
How to make cranberry jalapeno dip
- Chop. Put the cranberries, jalapeño, green onions and cilantro in a food processor. Pulse 10 to 15 times until finely chopped but not mushy.
- Sweeten. Move to a bowl and stir in the sugar, lime juice and a pinch of salt. Taste and add more sugar if it is too tart.
- Chill. Cover and refrigerate for at least 4 hours, or overnight. The sugar draws out the juices and softens the sharp taste.
- Spread the cream cheese. Beat the softened cream cheese until smooth and spread it on a serving plate about 1/2 inch thick.
- Top and serve. Drain the cranberry mix well in a sieve, then spoon it over the cream cheese. Serve with crackers.
Wear gloves when you cut jalapeños, and do not touch your eyes. The heat stays on your fingers for hours.
Make-ahead tips
- Make the cranberry topping up to 2 days ahead and keep it covered in the fridge.
- Spread the cream cheese on the plate up to 4 hours ahead, cover and chill.
- Drain and add the topping just before serving so it stays bright and the cream cheese stays white.
- Like other cream cheese dips, do not leave it out for more than 2 hours. The FoodSafety.gov 4 steps are a good refresher before a party.
What to serve with it
Buttery crackers are the classic, but pretzel crisps, pita chips, baguette slices and apple slices are all great. For a full party table, add bacon wrapped smokies, a warm cranberry baked brie and a tray of cheesy garlic bread.
Is this like the Costco cranberry jalapeño dip?
Many people first try this dip from the Costco deli case around the holidays. Our homemade version uses the same idea: a sweet and tangy fresh cranberry topping with a little jalapeño heat over cream cheese. Making it at home lets you choose how sweet and how spicy it is, and one batch makes a bigger platter for less money. It also keeps its bright color because you add the topping right before serving.
Easy swaps
- Milder: use 1 jalapeño with no seeds, or swap it for half a green bell pepper.
- Spicier: keep some jalapeño seeds or add a pinch of red pepper flakes.
- Lighter: use whipped cream cheese or half Greek yogurt.
- No cilantro: use fresh parsley instead.
Frequently asked questions
Can I use frozen cranberries?
Yes. Thaw them, drain well and pat dry before chopping, or the topping will be watery.
Is cranberry jalapeño dip spicy?
It has a gentle kick. With the seeds removed, most people find it mild. Add more jalapeño if you like heat.
How far ahead can I make it?
Make the cranberry topping up to 2 days ahead. Add it to the cream cheese just before serving.
Why is my dip watery?
The cranberries release juice as they sit. Always drain the topping in a sieve before spooning it over the cream cheese.
Cranberry Jalapeño Dip
Ingredients
Method
- Pulse the cranberries, jalapeño, green onions and cilantro in a food processor 10 to 15 times until finely chopped.
- Stir in the sugar, lime juice and salt. Taste and add more sugar if needed.
- Cover and chill at least 4 hours or overnight.
- Beat the cream cheese until smooth and spread on a serving plate about 1/2 inch thick.
- Drain the cranberry mixture well in a sieve, spoon over the cream cheese and serve with crackers.
Notes
- Wear gloves when cutting jalapeños.
- The cranberry topping keeps 2 days in the fridge. Add it to the cream cheese just before serving.
- Do not leave out for more than 2 hours.
This recipe was developed with the help of AI tools and reviewed before publishing. It may not have been independently kitchen-tested — use your judgment, check for allergens, and cook to safe temperatures. See our AI Content Disclosure. Spotted an issue? Tell us.
