Easy 5-Minute Cranberry Jalapeño Cream Cheese Dip | Quick Holiday Appetizer
Sweet, spicy, and irresistibly creamy — this 5-Minute Cranberry Jalapeño Cream Cheese Dip is the ultimate holiday appetizer. With tart cranberries, zesty jalapeños, and smooth cream cheese, it’s a festive dip that’s quick, easy, and always a crowd-pleaser.
Equipment
- Mixing bowl
- Cutting board & knife
- Spoon or spatula
- Serving platter
Ingredients
- 2 (8 oz) packages cream cheese (whipped or softened block)
- 2 cups fresh or frozen cranberries (thawed and drained if frozen)
- 2 jalapeños, deseeded and finely chopped
- ½ cup sugar (adjust to taste)
- 2 tbsp lime juice
- ¼ cup fresh cilantro, chopped
- Pinch of salt
- Optional add‑ins: 2 tbsp green onions, 1 tbsp marmalade or honey
- Garnishes: extra cilantro, toasted pecans, lime zest
Instructions
- Prepare salsa: Chop cranberries, jalapeños, and cilantro finely.
- Mix: Combine with sugar, lime juice, and salt in a bowl. Stir well.
- Chill: Cover and refrigerate for 30 minutes to allow flavors to meld (optional).
- Prepare base: Spread cream cheese evenly on a serving platter.
- Assemble: Spoon cranberry salsa over cream cheese, spreading gently.
- Garnish: Add extra cilantro, toasted pecans, or lime zest for presentation.
- Serve: Pair with crackers, crostini, or pita chips.
- Tip: Keep cream cheese separate until serving to avoid sogginess.
Notes
- Make‑ahead: Salsa can be made 1–2 days ahead; assemble dip just before serving.
- Storage: Store leftovers in an airtight container for 2–3 days.
- Freezing: Not recommended—cream cheese changes texture when frozen.
- Common mistakes: Avoid too much sugar (overly sweet), don’t skip deseeding jalapeños (too spicy), and don’t add salsa too early (watery cream cheese).
- Variations: Add orange zest for citrus brightness, swap goat cheese for tang, or sprinkle pomegranate seeds for crunch.
- Pairings: Serve with buttery crackers, crostini, or tortilla chips; pair with sparkling wine or cider.