Cranberry Jalapeno Dip is the most dreamy combination of sweet and savory with a little spice. Bright, addicting and will be the dip you are known for making at parties!
Alright friends, I am here to tell you this cranberry jalapeno dip is simply delish. It is a dip you can’t go wrong making, because everyone who tastes it, will be going back for seconds. And then thirds. And then before you know it, its gone and they want the recipe. Yup, delish.
It’s magic actually. Combining cream cheese, jalapenos, and cranberries with a delicious concoction of foods to brighten and sweeten the dip, and bam, you have a magic cranberry jalapeno cream cheese dip.
And oh my, did you see the color of this cranberry jalapeno dip?! First of all its pink. And in my opinion, pink is one of the most fabulous colors in the world.
But there are also beautiful colors of red and green. Just think of all the fabulous places and parties this dip will steal the show. Perfect for Christmas, adorable for Valentines day and perfectly pastel for Easter.
This cranberry jalapeno dip, suitable for all the holidays, is creamy, sweet and savory. It is perfect with anything you dip in it, including fingers. Just saying.
It is sweet, with the tiniest bit of spice, because we cook the jalapenos you don’t have to worry about it being too spicy. Mixed with green onions and lime zest your dip will taste so fresh, people will be amazed with your culinary skills.
For your gluten free family, serve this with gluten free crackers such as these. Along with gluten free pretzels. For those folks that can enjoy gluten this dip was amazing with these two crackers here and here.
If you wanted to make it ultra fancy you could add this to a charcuterie board and it would be pretty epic.
Ingredients for Cranberry Jalapeno Dip
To make this UHMAZING dip you will need...
- fresh cranberries
- green onion
- lime- zest and juice
- orange juice
- cream cheese
How to make
Start with zipping your cranberries and jalapeno thru a food processor until you have very small bits of beautiful green and red even in size. Don’t over process you don’t want mush. Just process enough that you have small pieces that will mix well within the dip.
Next we simmer the cranberries and jalapeno in a sugar, lime, and orange juice mixture. This by itself smells and tastes amazing. You will bring this mixture to a very slight boil then reduce heat to low and simmer for about 5 minutes.
Your time may very. You want the cranberries to have softened and released red juice and the jalapeno to have turned a darker green but still have an ‘al-dente’ texture. That just means you want a slight bite, again not mush.
Once cooked, let the mixture cool. You don’t want to add the hot cranberries and jalapenos to the cream cheese. Your cream cheese will be at room temperature. Once cooled add your cooked cranberries and jalapenos to the cream cheese, green onion and lemon zest.
Use a mixer (hand mixer or stand mixer) to whip the cream cheese mix smooth. Place your dip in a bowl and chill in the fridge. The longer it chills the better it tastes. I would give it at least 3 hours before serving. I made this a day ahead of time and then served it the next day.
And that is it! Magical deliciousness ready for you to dip to your heart's content.
How to store
Store in the fridge in a sealed glass container for up to 4 days.
Can this be made ahead of time
Yes please! The longer this melds together as a dip the tastier it gets. I actually think it tastes best the next day. So you can make this dip up to 24 hours ahead of time.
What to serve this dip with
Serve this dip with your favorite gluten free crackers, pretzels!
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PS, you should totally add your dip to this printable Holiday Menu planner.
I made it just for you!! Get it here.Print