Cranberry Jalapeno Dip

Cranberry Jalapeno Dip

Wes Fryer
Delicious sweet and spicy cheesy appetizer!
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Course Appetizer
Cuisine American


  • 12 oz fresh cranberries (one regular size bag)
  • 2 jalapenos, finely chopped
  • 4 scallions, chopped
  • 2 tbsp cilantro, chopped (fresh!)
  • 1/2 cup sugar
  • 1 lime, juiced
  • 1/8 tsp salt
  • 14 oz cream cheese


  • Add cranberries to a food processor and pulse once. If after one pulse there are still a lot of whole cranberries, pulse once more. Your goal is for most of the cranberries to be cut but you don't want to puree them.
  • Pour cranberries in a bowl and mix with jalepenos, scallions, cilantro, sugar, lime juice and salt. Let sit in the fridge for at least 30 minutes (that's the minimum; longer is fine)
  • When you're ready to complete the dish, spread cream cheese into a pie plate.
  • Remove cranberry mixture from the fridge and place in a fine sieve. Let as much juice drain from it as possible.
  • Top cream cheese with cranberry mixture. Serve with crackers and enjoy!
Keyword holiday
Tried this recipe?Let us know how it was!

This recipe is a new one for our family. We learned about it from Vern and Mary Sue Conaway, good family friends in Virginia. Shelly actually learned to prepare it at their house / farm (“View of Heaven Farm”) and fixed it for our Thanksgiving menu today.

This recipe is not TOO spicy but has a little spice that mixes very well with the sweet of the cranberries. It’s also a very colorful dish, so it seems perfect for the winter holidays!


Cranberry Jalapeño Dip” (CC BY 2.0) by Wesley Fryer
Cranberry Jalapeño Dip” (CC BY 2.0) by Wesley Fryer

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