Cranberry Jalapeño Dip

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A festive appetizer recipe featuring fresh cranberries, combining savory and sweet flavors. Serve for Thanksgiving, game day or any time you are looking for a good snack.


  • 8 ozs cream cheese, taken out of fridge to soften before starting
  • 2 cloves garlic
  • 4 scallions (green onions) coarsely chopped
  • 12 ozs fresh cranberries, rinsed and drained
  • 1/2 tsp cumin
  • 3 tbsp chopped jalapeño pepper (1 large)
  • 2 tbsp lemon juice
  • 1/4 cup sugar
  • 2 tbsp apple cider
  • pinch of salt
  • pita chips or crackers for serving


  1. Soften the cheese: Take the cream cheese out of the refrigerator 20 to 30 minutes for making the tip in order to soften.
  2. Chop garlic: Add the garlic cloves and scallions to the food processor. Pulse to coarsely chop.
  3. Add cranberries: Pour the rinse cranberries into the food process, and pulse to coarsely chop.
  4. Add jalapeño, sugar, lemon juice, cumin, salt and apple cider to the food processor. Pulse to combine.
  5. Spread the cream cheese evenly across the bottom of a baking dish or wide bowl. Spread the cranberry mixture even on top of the cream cheese, and serve along with pita chips or crackers. Enjoy!


  • Use the seeds and pith of the jalapeño pepper for a spicier dip; discard them for a milder dip. We used about half of them for a medium level spice.
  • You could use cilantro instead of parsley if you like.
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