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A close up of cranberry cream cheese dip on a platter with a bottom layer of cream cheese topped with cranberry jalapeño salsa, diced green onion and chopped cilantro.

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!
5 from 1 vote
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Course: Appetizer
Cuisine: American
Diet: Gluten Free, Vegetarian
Prep Time: 10 minutes
Chiling Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12 servings
Calories: 196kcal
Author: Megan

Ingredients

  • 12 ounces fresh cranberries (340g)
  • 1/4 cup green onion (roughly chopped (from 3-4 green onions, 18g))
  • 1 jalapeño (deseeded and roughly chopped)
  • 3/4 cup granulated sugar (150g)
  • 1/2 teaspoon cumin
  • 2 tablespoons lime juice
  • 1/2 cup cilantro (12g)
  • 1/4 teaspoon salt
  • 16 oz cream cheese (softened, from 2 packages of cream cheese)

Instructions

  • Place the cranberries, red onion, jalapeño, granulated sugar, cumin, lime juice, cilantro, and salt in a food processor.
  • Pulse until the mixture is almost smooth, but still has some chunks.
  • Place the cranberry salsa mixture into a bowl and cover with plastic wrap. Refrigerate for at least 3 hours to let the cranberries release their natural juices.
  • When ready to serve, place the softened cream cheese onto a serving platter. Spread the cream cheese evenly all over the plate.
  • Spoon the cranberry salsa over the cream cheese and spread it almost to the edges, leaving a 1-inch border of cream cheese along the edges.
  • Top with additional green onions and cilantro if desired. Serve immediately with gluten free crackers.

Notes

  • Leftover dip will keep in an airtight container for 3-4 days. 
  • I recommend spooning the cranberry salsa over the cream cheese just before serving so that the salsa does not continue to release its juices. The juices can get runny and will ruin the look of your cream cheese dip. 
  • To make ahead, store cranberry salsa in an airtight container in the refrigerator for up to 5-7 days. Spread the softened cream cheese on a platter and refrigerate. Let the cream cheese sit out for 30 minutes to soften before serving. Spoon the cranberry salsa over the cream cheese just before ready to serve. 

Nutrition

Calories: 196kcal | Carbohydrates: 18g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 169mg | Potassium: 89mg | Fiber: 1g | Sugar: 15g | Vitamin A: 605IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 0.2mg
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