Cranberry Jalapeño Cream Cheese Dip (Canned Cranberry Sauce)
Published Nov 18, 2022 Updated Oct 11, 2026
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This cranberry jalapeño dip is a creamy, spicy cream cheese mixture (regular or dairy-free) topped with sweet and tangy canned whole-berry cranberry sauce. Once your cream cheese is softened, it’s a throw-together appetizer that’s ready in 10 minutes and perfect for any occasion!
Author’s Note
Sweet Cranberry Over Spicy Cream Cheese
This cranberry jalapeño cream cheese dip is a creamy, sweet, and spicy dip that is simply out of this world. It’s cream cheese (regular or dairy-free) whipped with green onions, red onions, jalapeño peppers, and lime juice, then smothered in a sweet cranberry mixture. A dip so perfect, you might want to make a double batch!
If you’re looking for the perfect holiday party appetizer, this easy dip recipe is it! With simple ingredients, there’s no need to chop cranberries or caramelize the onions in olive oil. Simply whip the cream cheese mixture, pour over the cranberry sauce, and serve with your favorite bread or crackers!
Ingredient Notes
All you need are a few simple ingredients for this creamy dip. For full ingredient amounts and instructions, see the printable recipe card below!
- Cream Cheese: I used Kite Hill dairy-free cream cheese, which has a great taste. Let it sit out and get to room temperature, as softened cream cheese will work best for this recipe. You can use a block of cream cheese as well if you’re not dairy-free.
- Lime Juice: Freshly squeezed lime juice works best for this dip, but a bottle of lime juice will work in a pinch. Substitute a little bit of lemon juice if you don’t have limes on hand.
- Canned Cranberry Sauce: Use a can that includes whole berries. See the ingredients photo for the can I used. If it’s cranberry season and you’d rather make it from scratch, try my homemade cranberry sauce with pineapple and apple. A can works just fine, though!
How to Make Cranberry Jalapeno Dip
Step 1: Whip the cream cheese. Set the cream cheese out to soften at room temperature for about 30 minutes before you start, then whip it with a hand mixer until it has a nice whipped texture. Use block cream cheese, not the whipped kind in a tub. Block cream cheese is a little more firm than whipped and won’t be as runny.
Step 2 &3: Mix. Then, mix in the seasonings, lime juice, jalapeños, and onions. Give it a good stir to combine.
Step 4: Spread it out. Spread the cream cheese mixture into an even layer on a serving platter or pie plate, whichever you have on hand.
Step 5: Add the cranberry layer. Spoon all of the cranberry sauce over the top and spread it out. The cranberry sauce is the top layer, so don’t mix any of it into the cream cheese. If you’re making the dip ahead, wait to add this layer until you’re ready to serve. Not a fan of whole berries? Jellied cranberry sauce works for sure!
Step 6: Garnish and serve. Sprinkle extra green onions on top and set out your crackers. I love the Crunchmaster brand for this. They add the perfect salty touch! Making a holiday appetizer spread? Set it out next to my cranberry turkey sliders on Hawaiian rolls.
Recipe FAQs
It has a kick, but it’s not too spicy. The cream cheese cuts the spice really well. Removing the seeds from the jalapeño really helps remove some spice as well. If you have a mild tolerance for spice, you can use half of the amount of jalapeño. If you’d like it spicier, use more. And if you just want a cranberry cream cheese dip with no spice, you can for sure leave the jalapeños out!
Absolutely. If you don’t need this dip to be dairy-free and want to use regular full-fat cream cheese, feel free. I always prefer Philadelphia plain cream cheese, but use your favorite brand.
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Cranberry Jalapeño Cream Cheese Dip (Canned Cranberry Sauce)
Ingredients
- 2 8 oz blocks of cream cheese, not whipped (for dairy-free, use Kite Hill cream cheese)
- 2 fresh jalapeños seeds removed and finely diced
- 2-3 Tbsp finely diced red onion
- 1/2 tsp garlic powder
- salt and pepper to taste
- 1/2 lime juiced
- 1/4 cup finely chopped green onions plus more for garnish
- 1 14 oz can cranberry sauce with whole berries
Instructions
- Bring the cream cheese to room temperature then whip using a handheld mixer, getting a nice whipped cream cheese texture. Next, add the garlic powder, salt, pepper, lime juice, diced jalapeños, and diced green and red onions. Mix until combined.
- Add the cream cheese mixture to a serving platter of choice. Spread it out into an even layer.
- Pour the cranberry sauce over the top of the cream cheese mixture and spread out using a spoon. This will be the top layer.
- Garnish with green onions and serve with the crackers of your choice.
Notes
- Gluten-Free: To keep this gluten-free, I love using Simple Mills rosemary or regular sea salt crackers for dipping.
- Food Processor: You can use a food processor instead of a hand mixer if preferred.
- Make Ahead: This cranberry jalapeño dip will keep for 3-4 days in the refrigerator, making it the perfect make-ahead appetizer. Prep the cream cheese mixture a few days before your gathering and store in the fridge. Do not add the cranberry sauce over the top of the cream cheese until you’re ready to serve it.
- Double Batch: For larger crowds at holiday gatherings or holiday parties, double the recipe to make extra. It’ll be gone in no time.
- Serve this festive appetizer with your favorite crackers, pretzel chips, pita chips, tortilla chips, potato chips, baguettes, and more.
- Store leftover dip in an airtight container in the refrigerator for up to 3-4 days.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So good and so easy