Description
This 10-Minute Cranberry Jalapeno Dip is a vibrant, creamy appetizer perfect for holiday gatherings or any party. Made with dairy-free cream cheese, fresh jalapeños, tangy cranberry sauce, and zesty lime juice, this easy-to-make dip balances sweet, spicy, and tangy flavors. It’s a crowd-pleaser that pairs wonderfully with a variety of crackers and chips.
Ingredients
Scale
Cream Cheese Mixture
- 2 (8 oz) containers dairy-free cream cheese (such as Kite Hill) or regular cream cheese
- 2 fresh jalapeños, seeds removed and finely diced
- 2-3 tablespoons finely diced red onion
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1/2 lime, juiced
- 1/4 cup finely chopped green onions (plus more for garnish)
Topping
- 1 (14 oz) can cranberry sauce with whole berries
Instructions
- Bring the cream cheese to room temperature and whip: Allow the cream cheese to soften, then use a handheld mixer to whip it until it has a light, fluffy texture.
- Mix in flavorings: Add garlic powder, salt, pepper, lime juice, diced jalapeños, red onions, and chopped green onions to the whipped cream cheese. Mix thoroughly until all ingredients are evenly combined.
- Spread the cream cheese mixture: Transfer the mixture to a serving platter and spread it into an even layer using a spatula or the back of a spoon.
- Add the cranberry sauce topping: Pour the cranberry sauce over the cream cheese layer and spread it evenly to cover the surface.
- Garnish and serve: Sprinkle additional chopped green onions on top for garnish. Serve immediately with crackers, chips, or sliced baguettes.
Notes
- You can substitute regular cream cheese if you are not dairy free.
- For a gluten-free option, serve with Simple Mills rosemary crackers or other gluten-free crackers.
- Use a food processor as an alternative to a handheld mixer for whipping the cream cheese.
- This dip can be made ahead; prepare the cream cheese mixture and store it in the refrigerator for up to 3-4 days. Add the cranberry sauce topping just before serving.
- Double the recipe to accommodate larger groups or holiday parties.
- Serve with a variety of dippers: crackers, pretzel chips, pita chips, tortilla chips, potato chips, or baguette slices.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
Nutrition
- Serving Size: Approximately 1/8 of the recipe (about 1/3 cup)
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 210 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
