Cranberry Jalapeño Cream Cheese Dip

This cranberry cream cheese dip is the perfect holiday appetizer! Luscious cream cheese is topped with a sweet and spicy cranberry jalapeño salsa for a delicious appetizer recipe. Naturally gluten-free, serve this dip with your favorite gluten-free crackers, pretzels, or even on little crostinis for a grab-and-go appetizer. It’s festive, flavorful, and will be a hit at your holiday party!

Why this recipe works:

Looking for a festive appetizer this holiday season? This easy Cranberry Cream Cheese Dip is so simple to make and always a crowd pleaser! 

A layer of decadent cream cheese is spread over a platter and topped with a homemade cranberry jalapeño salsa. It’s a little sweet, a little spicy, and so delicious — the perfect combination!

You can serve this dip with your favorite gluten-free crackers or pretzels… and it’s the BEST dip for holiday parties this time of year because it is always a hit.

You can also use this dip as the base for a cranberry cream cheese crostini, too! Slice and toast a gluten-free baguette and top with smooth cream cheese and then a dollop of this delicious cranberry cream cheese salsa.

You’ll love this recipe because:

Ingredients

Ingredient Notes

• Fresh cranberries – It’s best to use fresh cranberries for this recipe. Frozen cranberries get mushy when they are thawed. However, if you’re in a pinch and can’t find fresh, you can use frozen. Just make sure you thaw them completely before using. Your salsa may come out a little more smooth, rather than chunkier, since the cranberries will be softer.
• Jalapeño – I’m not a huge fan of spicy foods, but I love the addition of jalapeño in this recipe. So even if you don’t think you want to add the jalapeño, I highly recommend it! It adds just a bit of heat to the salsa, giving it this delicious flavor that contrasts so well with the cream cheese. Scoop out the ribs and seeds to keep it from getting too spicy. However, if you love the heat, feel free to use two jalapeños instead!
• Green onion – I like to use just the green parts of the green onion because it’s really pretty in this red and green appetizer. Also, they are generally more mild than the white parts of the green onion.
• Granulated sugar – also known as white sugar, please don’t skimp on this. You need it to balance the tartness from the cranberries and to help them draw out their natural juices while they sit in the refrigerator.
• Fresh lime juice – skip the bottled lime juice and use freshly squeezed juice for best results. You can typically get two tablespoons of juice out of one lime. If you want to add the zest into the cranberry salsa, you can do that for more citrus flavor.
• Cilantro – I love the flavor that fresh cilantro brings, but if you are one of those people who thinks cilantro tastes like soap, you can leave it out. 
• Cream cheese – make sure your cream cheese is at room temperature to help it spread more easily. For best results, use full-fat cream cheese.

Step-by-Step instructions

This cranberry jalapeño dip is such a fun holiday appetizer and so easy to make with a few fresh ingredients.

Follow the step-by-step instructions with matching photos to help you see the recipe at various stages. Take special note of the size of the cranberry chunks so you know how long to pulse the food processor.

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Frequently Asked Questions

Storage instructions

• Storage: Leftover dip will keep in an airtight container in the refrigerator for 3-4 days. Cranberry salsa on its own can be refrigerated in an airtight container for 5-7 days. 
• Make ahead notes: The salsa will continue to release juices after topping on the cream cheese. You may see some cranberry juice oozing on the cream cheese and off the sides, which may not be as beautiful as you want it to be. If you want to serve this at a party, I recommend that you DO NOT add the salsa to the cream cheese ahead of time. Instead, spread the cream cheese on a platter and refrigerate separately from the cranberry salsa. When you get to your party, spoon the salsa on top of the cream cheese and serve immediately.
• Freezer Option: I don’t recommend freezing this recipe. The cream cheese’s texture will change. However, you can freeze the cranberry salsa by itself in a freezer-safe container for up to 2 months. Then when you’re ready to enjoy it, let it thaw in the refrigerator for about 24 hours. Then add on top of softened cream cheese. 

Have leftover cranberries? Try these gluten free cranberry recipes!

Looking for another appetizer? Make a Cranberry Goat Cheese Log or Cranberry Jalapeño Salsa.

Want to make a sauce? Red Wine Cranberry Sauce looks, feels, and tastes luxurious.

Make a cranberry-forward breakfast! Bake up Gluten-Free Vegan Banana Cranberry Jam Muffins. Blend a Cranberry Beet Smoothie. Make Cranberry Orange Chia Jam for your favorite toast.

Transform it into a drink! Cheers to this Easy Cranberry Mimosa being the perfect holiday sipper.