This Creamy Cranberry Jalapeno Dip effortlessly marries the sweet and tart notes of cranberries with the subtle heat of jalapeños. The velvety creaminess adds a luxurious texture, making each bite a delightful experience for your palate. Perfect for holiday parties, game nights, or casual gatherings, this irresistible dip is sure to become a crowd-pleaser.
The topping for my Creamy Cranberry Jalapeno Dip, is very similar to the filling for my Cranberry Shortbread Bars, and a different kinda spicy than my Buffalo Chicken Dip (with canned chicken) In this recipe we've gone back to my favorite combo of jalapenos and cranberries, as seen with my Jalapeño Cranberry Meatballs. Make a lighter recipe with cranberries with my Broccoli Salad with Cranberries and Sunflower Seeds.
Ingredients
You can taste some similarities to mulled wine, with the combination of orange, cinnamon and cranberries. Placed on top of the jalapeno cream cheese spread, balances everything out so perfectly! Scroll down to see which ingredients you will need to make my Creamy Cranberry Jalapeno Dip.
- Fresh Cranberries
- Orange Juice and Zest
- Sugar
- Cinnamon
- Green Onions
- Pickled Jalapeños
- Garlic Powder
- Cream Cheese
See recipe card for quantities.
How to make Creamy Cranberry Jalapeno Dip
Make sure the cream cheese is at room temperature. If using frozen cranberry, it would be better to thaw them out.
Place all of the cranberry sauce ingredients in a medium sauce pan on low-medium heat. Bring to a simmer and cook for 10-15 minutes while stirring, until the mixture thickens up. When ready, take off the heat.
In a bowl, combine all of the cream cheese mixture ingredients. Stir until smooth, and well combined.
To serve, spread the jalapeno cream cheese mixture in a large shallow bowl, or on a serving platter. Cover with the cooled cranberry mixture.
Serve the dip with your favorite assortment of crackers or crostini.
Storage
Store any remaining Creamy Cranberry Jalapeno Dip by covering it with plastic wrap and placing it in the refrigerator until the next day. The cream cheese mixture will naturally harden after being refrigerated. It is still good to eat.
Recipe
Creamy Cranberry Jalapeno Dip
Ingredients
Cranberry Mixture
- 2 cups Fresh Cranberries (thawed if frozen)
- ? cup Orange Juice
- 1 tablespoon Orange zest
- ? cup Granulated Sugar
- 1½ teaspoon Cinnamon
Cream Cheese Filling
- 8 oz Cream Cheese room temperature
- ¼ cup Green Onion sliced finely
- ¼ cup Pickled Jalapenos finely chopped
- ½ teaspoon Garlic Powder
Instructions
Cook the Cranberry Mixture
- In a medium saucepan, combine the cranberries, orange juice, orange zest, and cinnamon.
- With the saucepan on low-medium heat, bring the cranberry mixture to a simmer. While stirring, cook for 10-15 minutes, or until the cranberries have cooked down and the mixture has thickened.
- Take the cooked cranberry mixture off the heat and place in a bowl to cool it down.
Make the Cream Cheese Filling
- In a bowl, combine the cream cheese, green onion, chopped jalapeno, and garlic powder.
- Stir the ingredients in, until the cream cheese is smooth.
- Spread the cream cheese on a serving platter or shallow bowl.
- Cover the jalapeno cream cheese mixture with the cooled down cranberry filling.
- Serve the dip with your favorite crackers or crostini.
