Description

This 10-Minute Cranberry Jalapeño Dip is a festive, creamy appetizer perfect for holiday gatherings or any party. Combining dairy-free cream cheese, fresh jalapeños, tangy cranberry sauce, and zesty lime, this dip offers a delightful balance of spicy, sweet, and savory flavors. It’s quick to make, versatile for dietary preferences, and pairs wonderfully with a variety of crackers and chips.

Ingredients

Scale

Base

2 (8 oz) containers dairy-free cream cheese (Kite Hill or regular cream cheese if not dairy-free)

Fresh Ingredients

2 fresh jalapeños, seeds removed and finely diced
2-3 tablespoons finely diced red onion
1/4 cup finely chopped green onions, plus extra for garnish
1/2 lime, juiced

Spices and Seasonings

1/2 teaspoon garlic powder
Salt and pepper, to taste

Topping

1 (14 oz) can cranberry sauce with whole berries

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Instructions

Bring cream cheese to room temperature and whip: Allow the cream cheese to warm to room temperature for easier mixing. Using a handheld mixer, whip it until you achieve a fluffy, whipped cream cheese texture that will be smooth and airy.
Mix in seasonings and fresh ingredients: Add garlic powder, salt, pepper, lime juice, finely diced jalapeños, red onion, and 1/4 cup finely chopped green onions to the whipped cream cheese. Mix thoroughly until all ingredients are evenly combined, ensuring the dip balances spicy, tangy, and savory flavors.
Spread cream cheese mixture on serving platter: Transfer the cream cheese mixture to your chosen serving dish and spread it into an even layer to form the base of the dip.
Add cranberry sauce topping: Spoon the cranberry sauce evenly over the cream cheese layer, spreading it gently with a spoon to cover the surface with a vibrant, sweet-tart cranberry layer.
Garnish and serve: Sprinkle additional chopped green onions on top for color and freshness. Serve immediately with your favorite crackers, pretzel chips, pita chips, tortilla chips, potato chips, or baguette slices for dipping.

Notes

Dairy Options: Use regular cream cheese if you’re not dairy-free.
Gluten-Free: Use gluten-free crackers like Simple Mills rosemary or sea salt crackers to keep this dip gluten-free.
Alternative Mixing Method: A food processor can be used instead of a hand mixer for whipping the cream cheese.
Make Ahead: Prepare the cream cheese mixture 3-4 days ahead and store it refrigerated. Add the cranberry sauce topping just before serving to keep textures fresh.
Batch Size: Double the recipe for larger gatherings.
Serving Suggestions: Serve with a variety of crackers, chips, or breads for dipping.
Storage: Store leftover dip in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

Serving Size: 1/8 of recipe (about 1/4 cup)
Calories: 130
Sugar: 8g
Sodium: 120mg
Fat: 9g
Saturated Fat: 4.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg