This cranberry cream cheese dip is one of my go-to holiday appetizers. A layer of softened cream cheese gets spread over a platter and topped with a homemade cranberry jalapeño salsa that’s a little sweet, a little spicy, and comes together in the food processor in minutes.
The salsa can be made several days ahead, which makes this one of the easiest appetizers to prep for a party. Spoon it over the cream cheese right before serving and set out your favorite gluten-free crackers or pretzels alongside it.
Why You’ll Love This Recipe
Searching for more gluten-free holiday appetizers? spinach artichoke dip / gluten-free crab rangoons
Ingredient Notes:
- Fresh Cranberries – Fresh cranberries work best here. Frozen cranberries get mushy once thawed and make the salsa softer and less chunky, so only use them in a pinch, and thaw them completely first.
- Jalapeño – Just one jalapeño adds a mild, pleasant heat that plays well against the cream cheese. Scoop out the ribs and seeds to keep it mellow, or use two if you want more spice.
- Green Onion – I use just the green parts, both for the color against the red cranberries and because they’re milder than the white parts.
- Granulated Sugar – Balances the tartness of the cranberries and helps draw out their juices as the salsa chills.
- Cumin – A small amount adds warmth in the background without making the salsa taste like a spice blend.
- Fresh Lime Juice – Skip the bottled stuff. One lime usually gives you about two tablespoons of juice, which is all you need.
- Cilantro – Adds a fresh, herbal note. Leave it out if you’re one of the people who thinks cilantro tastes like soap.
- Cream Cheese – Use full-fat cream cheese at room temperature so it spreads easily on the platter.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Handle Jalapeños With Care
Capsaicin, the compound that makes jalapeños spicy, can irritate skin, eyes, and mouth. Wear gloves while chopping, or wash your hands thoroughly afterward.
Expert Tips
Recipe FAQs
Yes, this recipe is naturally gluten-free. Just make sure you use gluten-free dippers and you’re set.
No. You can place the blocks of cream cheese on a serving dish next to each other and spoon the salsa over them instead. Use a small cheese knife to cut and serve.
Yes. This salsa would also be wonderful over other soft cheeses, like goat cheese, brie, or mascarpone.
A standard package of cream cheese is 8 ounces. This recipe uses 2 packages, for 16 ounces total.
Storage Instructions
The assembled dip keeps in an airtight container in the fridge for 3 to 4 days. The cranberry salsa on its own keeps for 5 to 7 days.
I don’t recommend freezing the assembled dip since the cream cheese’s texture changes once thawed. The cranberry salsa freezes well on its own for up to 2 months. Thaw it in the fridge for about 24 hours, then spoon it over softened cream cheese to serve.
Serving Suggestions
Crackers, pretzels, and tortilla chips all work well here, or toast sliced gluten-free baguette for a cranberry cream cheese crostini. At a party, I like to set this out alongside a cranberry goat cheese log for more cranberry flavor, with a bowl of extra cranberry jalapeño salsa on the side for anyone who wants more heat. Pour glasses of cranberry mimosas to round out the spread.
Cranberry Jalapeño Cream Cheese Dip
Ingredients
- 12 ounces (340 g) fresh cranberries
- ¼ cup (25 g) green onion - roughly chopped, from 3 to 4 green onions
- 1 jalapeño - deseeded and roughly chopped
- ¾ cup (150 g) granulated sugar
- ½ teaspoon cumin
- 2 tablespoons lime juice
- ½ cup (12 g) cilantro
- ¼ teaspoon salt
- 16 oz (454 g) cream cheese - softened, from 2 packages of cream cheese
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Instructions
- Place 12 ounces (340 g) fresh cranberries, ¼ cup (25 g) green onion, 1 jalapeño, ¾ cup (150 g) granulated sugar, ½ teaspoon cumin, 2 tablespoons lime juice, ½ cup (12 g) cilantro, and ¼ teaspoon salt in a food processor.
- Pulse until the mixture is finely chopped but not pureed, scraping down the sides of the bowl as needed.
- Transfer the mixture to a bowl, cover, and refrigerate for at least 1 hour to let the flavors meld.
- When ready to serve, place the softened 16 oz (454 g) cream cheese onto a serving platter.
- Spread the cream cheese evenly all over the plate.
- Spoon the cranberry salsa evenly over the cream cheese.
- Garnish and serve immediately with crackers or tortilla chips.
Notes
- Storage: The assembled dip keeps in an airtight container in the fridge for 3 to 4 days. The cranberry salsa on its own keeps for 5 to 7 days.
- Freezer option: Don’t freeze the assembled dip, since the cream cheese’s texture changes once thawed. The cranberry salsa freezes well on its own for up to 2 months; thaw it in the fridge for about 24 hours, then spoon it over softened cream cheese to serve.
- Make ahead: The cranberry salsa can be made up to 3 days in advance and refrigerated; assemble with the cream cheese just before serving.
too cute! these would have been perfect for merry mondays appetizer week! if you think about it, link this up! š
Yum! My mom is a huge cranberry salsa fan, but she always buys it. Maybe I’ll make her a homemade batch and she’ll be forced to call me her favorite daughter. š
This sounds absolutely delicious!
XoXo
Plami
http://www.fashionthrill.com/
Ohhhhhh….so ready to try this recipe!! Right up my alley. Sweet and spicy is my š favorite.
I hope you love it! Feel free to add another jalapeƱo if you like it spicy!