Cranberry Jalapeño Dip
Sweet-tart cranberries, fiery jalapeño and green onion spooned over whipped cream cheese — the Thanksgiving appetizer that disappears first.
In a nutshell: This authentic american cranberry jalapeño dip comes together in just 1 hr 15 mins using simple whole ingredients. The chef's secret: a few short bursts keep the cranberries in distinct ruby pieces, while blending turns the. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Cranberry jalapeño dip: sweet-tart cranberry salsa over whipped cream cheese. A festive Thanksgiving appetizer with a spicy kick.
Key Equipment
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- Food processor
- Mixing bowl
- Electric mixer
- Serving platter
Chef's Pro-Tips
- Pulse, do not blend: a few short bursts keep the cranberries in distinct ruby pieces, while blending turns the topping pink and mushy.
- Chill the full hour: the sugar needs time to dissolve and tame the cranberries, or the topping tastes sharply tart.
- Drain before spooning: cranberries release juice as they sit, and draining keeps the cream cheese layer clean and white.
Ingredients
10
servings
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12 oz fresh cranberries, 1 bag, rinsed
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1 jalapeño, seeded for mild, half-seeded for hot, roughly chopped
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4 green onions, roughly chopped
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½ cup granulated sugar
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1 tbsp lime juice, freshly squeezed
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¼ tsp kosher salt
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2 tbsp fresh cilantro, chopped, optional
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16 oz cream cheese, softened
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¼ cup sour cream
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Step-by-Step Instructions
Pulse the Salsa
Pulse the cranberries, jalapeño and green onions in a food processor in short bursts until finely chopped but not puréed — you want texture, not sauce.
Sweeten and Chill
Scrape into a bowl and stir in the sugar, lime juice, salt and cilantro. Cover and refrigerate for at least 1 hour so the sugar dissolves and the tartness mellows.
Whip the Base
Beat the cream cheese with the sour cream until light and fluffy. Spread it in an even layer on a serving platter or into a shallow bowl.
Assemble and Serve
Drain any excess liquid from the cranberry mixture, then spoon it generously over the cream cheese. Serve with crackers, crostini and crudités.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Mild to medium as written, since the jalapeño is seeded. Keep the seeds and membranes in for real heat, or use two jalapeños.
Yes — thaw them first and drain well. Frozen cranberries release more liquid, so drain the salsa twice before spooning it over the cheese.
Yes — the cranberry topping keeps for 3 days in the fridge and actually improves overnight. Assemble over the cream cheese just before serving.
Buttery crackers, water crackers and crostini are ideal — plain flavours let the sweet, tart and spicy topping shine.
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