Cranberry Jalapeño Cream Cheese Dip

5 from 1 vote

Published Nov 25, 2025

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This sweet and spicy cranberry jalapeño cream cheese dip is the holiday appetizer you didn’t know you needed. It’s vibrant, tangy, just a little spicy, and pairs perfectly with crackers or toasted baguette slices. Bonus: it’s naturally gluten-free and vegetarian, so everyone at the party can enjoy it.

If you’re hosting, bringing a dish to a get-together, or just looking to add something festive to your appetizer spread, this cranberry and cream cheese dip is always a hit. You can make it ahead of time and let the flavors meld in the fridge overnight, which means less work the day of your gathering.

Close-up of Cranberry Jalapeño Cream Cheese Dip

Why You’ll Love This Cranberry and Cream Cheese Dip
Ingredients Needed
Recipe Tips
Cranberry Jalapeño Cream Cheese Dip Recipe Recipe
OTHER APPETIZERS TO TRY

Why You’ll Love This Cranberry and Cream Cheese Dip

Sweet and Spicy Flavor. Fresh cranberries, jalapeño, and lime come together for a bold, tangy bite.
Make-Ahead Friendly. Prep it the night before and assemble just before serving.
Naturally Gluten-Free and Vegetarian. A great option for guests with dietary needs.
Perfect for the Holidays. Festive colors and seasonal flavors make this a standout holiday dip.

If you are looking for some more holiday appetizers make sure to check out our Oven Baked Jalapeño Poppers, Cranberry Pecan Goat Cheese Ball, and Brie Baked Pears.

Ingredients Needed

All other ingredients and measurements can be found in the recipe card towards the bottom of this post.

Cranberries. Fresh, uncooked cranberries give this dip its signature tart base. You’ll chop them finely using a food chopper or processor.

Green Onions. Adds a mild, fresh bite that balances the sweetness.

Pomegranate Seeds. Gives amazing texture and and burst of sweetness.

Jalapeño Peppers. Gives the dip a little kick. For a milder option, use green bell peppers instead.

Cilantro. Adds a pop of freshness and pairs beautifully with the lime and jalapeño.

Sugar. Balances out the tartness of the cranberries. Don’t skip it, this is what makes the flavors come together.

Lime Juice. Brightens everything up and enhances the cranberry flavor.

Salt and Pepper. Just enough to balance the sweet and spicy notes.

Cream Cheese. Softened and whipped until smooth for a creamy, dreamy base.

How To Make Cranberry Jalapeño Cream Cheese Dip

Ready to mix this together? Let me walk you through it…

Directions to make Cranberry jalapeño cream cheese dip.

Step One. Use hand food chopper to chop cranberries.

Step Two. Finely chop green onion, jalapeño peppers and cilantro.

Step Three. In a medium-sized bowl, combine the chopped cranberries, green onion, cilantro and jalapeños with the sugar, lime juice, salt and pepper. stir gently until blended.

Step Four. Cover with plastic wrap and place in refrigerator overnight.

Step Five. Remove cranberry mixture from the fridge and stir. Strain out all the liquid as much as you can.

Step Six. Use a hand or stand mixer to whip up softened cream cheese until smooth (about 3-4 minutes) and spread cream cheese over bottom of a pie plate or similar sized baking dish.

Step Seven. Pour cranberry mixture on top of the cream cheese. Garnish with green onions and pomegranate seeds and serve with crackers or baguette (or refrigerate until ready to serve.)

Cranberry jalapeño cream cheese dip topped with vibrant cranberry mixture.

Recipe Tips

Storage. Store leftovers in an airtight container in the fridge for up to 3 days. It’s best enjoyed fresh but still holds up well for next-day snacking.
Chop finely for best texture. Use a food chopper or processor to finely chop the cranberries, onions, jalapeños, and cilantro. The smaller the pieces, the better they’ll blend and stay on your cracker!
Let it rest overnight. Don’t skip the chill time. Refrigerating the cranberry mixture overnight helps the flavors meld and reduces the bite of the onions and peppers.
Strain well. After chilling, be sure to strain the cranberry mixture thoroughly. Too much liquid can make the dip runny or water down the cream cheese base.
Whip the cream cheese. Use a hand or stand mixer to whip the cream cheese until fluffy. It makes the texture super smooth and spreadable.
Serve chilled or at room temp. You can serve this dip straight from the fridge, but letting it sit out for 10–15 minutes before serving softens the cream cheese just enough for perfect scooping.

What is cranberry and cream cheese dip made of?

This festive dip combines finely chopped fresh cranberries, jalapeños, green onions, cilantro, sugar, lime juice, and seasonings. It’s served over whipped cream cheese for a creamy, sweet, and spicy appetizer.

Can I make this dip ahead of time?

Yes! The cranberry topping should be made at least a day ahead so the flavors can develop. Assemble with the cream cheese right before serving.

How spicy is this dip?

It has a mild heat, but you can control the spice by using more or less jalapeño—or swap in green bell pepper for zero heat.

What should I serve with cranberry jalapeño cream cheese dip?

Crackers, pita chips, or toasted baguette slices all work great. You could even use sliced cucumbers or bell peppers for a low-carb option.

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

5 from 1 vote

Cranberry Jalapeño Cream Cheese Dip Recipe

By Bailey Rhatigan

This sweet and spicy cranberry jalapeño cream cheese dip is the ultimate holiday appetizer. Fresh cranberries, jalapeños, cilantro, and lime are mixed with a little sugar and spooned over whipped cream cheese for a festive, make-ahead snack everyone will love. Naturally gluten-free and vegetarian.

Prep: 15

Overnight Chill: 1

Total: 1 15

Servings:

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Ingredients

▢ 12 oz fresh uncooked cranberries
▢ 2 fresh jalapeño peppers, ribs and seeds removed (use green bell peppers if sensitive to heat)
▢ 2 Tbsp cilantro, finely chopped
▢ 1/2 cup sugar
▢ 1 Tbsp fresh lime juice
▢ 1/4 tsp salt & pepper, each
▢ 16 oz cream cheese, softened
▢ 1/3 cup pomegranate seeds, garnish
▢ 3 green onions, garnish

Instructions

Use hand food chopper to chop cranberries.
finely chop green onion, jalapeño peppers and cilantro.
In a medium-sized bowl, combine the chopped cranberries, green onion, cilantro and jalapeños with the sugar, lime juice, salt and pepper. stir gently until blended.
Cover with plastic wrap and place in refrigerator overnight.
Remove cranberry mixture from the fridge and stir. Strain out all the liquid as much as you can.
Use a hand or stand mixer to whip up softened cream cheese until smooth (about 3-4 minutes) and spread cream cheese over bottom of a pie plate or similar sized baking dish.
Pour cranberry mixture on top of the cream cheese. Garnish with green onions and pomegranates. Serve with crackers or baguette (or refrigerate until ready to serve.)

Notes

Storage. Store leftovers in an airtight container in the fridge for up to 3 days. It’s best enjoyed fresh but still holds up well for next-day snacking.
Chop finely for best texture. Use a food chopper or processor to finely chop the cranberries, onions, jalapeños, and cilantro. The smaller the pieces, the better they’ll blend and stay on your cracker!
Let it rest overnight. Don’t skip the chill time. Refrigerating the cranberry mixture overnight helps the flavors meld and reduces the bite of the onions and peppers.
Strain well. After chilling, be sure to strain the cranberry mixture thoroughly. Too much liquid can make the dip runny or water down the cream cheese base.
Whip the cream cheese. Use a hand or stand mixer to whip the cream cheese until fluffy. It makes the texture super smooth and spreadable.
Serve chilled or at room temp. You can serve this dip straight from the fridge, but letting it sit out for 10–15 minutes before serving softens the cream cheese just enough for perfect scooping.