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A cracker is dipping into the cranberry jalapeno dip

Cranberry Jalapeno Dip

Tart, sweet, spicy, and creamy, this cranberry jalapeno dip has it all! Repurpose that leftover cranberry sauce into a delicious dip to snack on while watching the big game! This festive holiday appetizer is a crowd pleaser and could not be easier to make!
Prep Time 5 mins
Cook Time 0 mins
Course Appetizer
Cuisine American
Servings 8 Servings
Calories 55 kcal


  • Food Processor


  • 2 bricks Cream Cheese 8 ounces each, softened
  • 1 cup Cranberry Sauce
  • 1 Jalapeno seeds and membranes removed
  • 2 tablespoon Fresh Cilantro
  • ½ teaspoon Salt
  • 1 tablespoon Lime Juice


  • Wash and trim the jalapeno. Cut the stem off and remove the seeds and white membrane in the pepper if you do not want this dip to be too spicy. Cut the jalapeno into large chunks.
  • Add the jalapeno, cilantro, salt, and lime juice to the bowl of the food processor and pulse until the mixture is minced and all the same size.
  • Add the cranberry sauce and pulse again to combine the mixture.
  • Add the softened cream cheese bricks to a large bowl and whip the cream cheese for 1 minute with a hand mixer. Transfer the whipped cream cheese to your serving dish and evenly spread out the cream cheese in the dish.
  • Top the cream cheese with the cranberry mixture and place the dip in the refrigerator for at least one hour. Serve with crackers.


  • Allow the dip to chill in the refrigerator for at least one hour before serving to meld the flavors together.  This dip can be made up to 24 hours in advance.
  • The seeds and white membrane in the jalapeno is where all the heat is.  Remove those parts of the jalapeno if you don't want this dip to be too spicy.


Calories: 55kcalCarbohydrates: 14gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 156mgPotassium: 17mgFiber: 1gSugar: 13gVitamin A: 45IUVitamin C: 3mgCalcium: 2mgIron: 1mg
Keyword Cranberry Jalapeno Cream Cheese Dip, Cranberry Jalapeno Dip
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