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Close up of cranberry jalapeno cream cheese dip scooper onto a cracker.
AGT Editorial Team

Cranberry Jalapeno DIp

5 from 4 votes
This cranberry jalapeno dip is creamy, tangy, sweet and EVERYTHING you could want from a holiday appetizer! Serve with crackers or bread for a tasty, slightly spicy spread people will go crazy over!
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Prep Time 10 minutes
Cook Time 0 minutes
Resting Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 people
Course: Appetizer, Snack
Cuisine: American
Calories: 301
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz. whole fresh cranberries Raw
  • 8 oz. cream cheese
  • 8 oz. goat cheese *See note
  • 1 cup brown sugar
  • 1 freshly squeezed lemon juice or lime
  • 3-4 green onions
  • 3-4 rosemary sprigs
  • 1-2 jalapenos more if you like heat
  • ¾ teaspoon salt

Equipment

  • Food Processor

Method
 

  1. Add all ingredients except for the cream cheese and goat cheese to a large food processor. Pulse 5-10 times. Scrape down the sides and pulse a few times more until the mixture is fine but still slightly coarse. We don’t want it to turn into a liquid.
    (See images above for proper consistency.)
  2. Wait 15 minutes and then strain the cranberry mixture using a fine mesh strainer reserving the liquid!
  3. Add 3-4 tablespoons of the reserved cranberry liquid along with the goat and cream cheese and mix until the consistency is looser.
    *The idea is to add flavor while loosening the cheese spread so it's easy to scoop with a cracker without breaking. (We all hate that! ?)
  4. Spread cheese layer evenly onto the bottom of a shallow bowl or clear 9 x 9" baking dish.
  5. Spread cranberry jalapeno relish on top.
  6. Garnish with fresh cranberries, sliced jalapenos, scallions and/or chopped rosemary. Serve with crackers and enjoy!

Notes

*You can use 16 oz. cream cheese if you do not like goat cheese.
Tips
✔ I recommend serving this dip in a large, shallow bowl or 9 x 9" casserole dish. If you have a clear glass dish, even better so guests can see the beautiful layers.
✔Store dip covered in the fridge for up to 3 days. 
✔ Make your cranberry "relish" 24 hours in advance or the night before to allow the flavors to develop.
✔ Use FRESH RAW cranberries! The juice that's released helps make the dip more "dippable" and juicy.
✔ Save the extra cranberry juice to make martinis or any cocktail!