Cranberry Jalapeno Dip

5 from 1 vote

A fresh, tangy cranberry jalapeño dip with the perfect balance of sweet heat. It's easy to make and ideal for holidays, parties, or as a last-minute appetizer.

Prep Time10

Refrigerate1

Total Time1 10

Course: Appetizer

Cuisine: American

Keyword: costco cranberry jalapeno dip, cranberry jalapeno dip, cream cheese cranberry jalapeno dip, creamy cranberry jalapeno dip recipe

Servings: servings

Author: Alyssa Rivers

Ingredients

1 ½ cups fresh whole cranberries
1 medium jalapeño stem, seeds, and membranes removed
2 stalks chopped green onions
½ cup granulated sugar
1 tablespoon fresh lime juice
¼ teaspoon salt
1 (8-ounce) package softened cream cheese
¼ cup sour cream

Instructions

In a blender or food processor, add 1 ½ cups fresh whole cranberries, 1 medium jalapeño, 2 stalks chopped green onions, ½ cup granulated sugar, 1 tablespoon fresh lime juice, and ¼ teaspoon salt. Pulse a few times, leaving the mixture chunky, not fully blended.
Spoon the cranberry mixture into a fine mesh strainer and strain the liquid well, reserving some liquid for later.
In a medium-sized bowl, add 1 (8-ounce) package softened cream cheese and ¼ cup sour cream. Mix using an electric hand mixer until smooth and creamy.
Add the cranberry mixture to the cream cheese mixture and stir until combined. Add a splash of the reserved juice to add color. You can also add extra liquid if you want a creamier texture dip.
Cover and refrigerate the dip for at least 1 hour or until ready to serve. Taste and add additional sugar or salt, if needed. Serve with crackers!

Notes

Make-Ahead and Storage Instructions

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days, and avoid freezing.
• Make Ahead: You can prep this dip or the cranberry mixture in advance—just strain well and give it a quick stir before serving.

Nutrition

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