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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.
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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!
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Prep Time 10 minutes
Chiling Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 servings
Metric - US Customary

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.
    A food processor with fresh cranberries, jalapeños, cilantro, and green onion in it before blending together.
  • Pulse until the mixture is finely chopped but not pureed, scraping down the sides of the bowl as needed.
    A food processor with cranberry jalapeño salsa in it that has been pulsed until finely chopped.
  • Transfer the mixture to a bowl, cover, and refrigerate for at least 1 hour to let the flavors meld.
    A clear mixing bowl with cranberry salsa in it with bowls of green onions and cilantro on the side.
  • When ready to serve, place the softened 16 oz (454 g) cream cheese onto a serving platter.
    Two bricks of cream cheese on a clear serving platter.
  • Spread the cream cheese evenly all over the plate.
    A clear platter with softened cream cheese smeared all over the top of it, with bowls of cilantro, gluten-free crackers and green onions on the side.
  • Spoon the cranberry salsa evenly over the cream cheese.
    A platter of cream cheese topped with cranberry salsa, green onion and cilantro with gluten-free crackers on the side.
  • Garnish and serve immediately with crackers or tortilla chips.
    A platter of cranberry salsa topped over a layer of cream cheese.

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.

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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