Cranberry & jalapeño are the a match made in heaven! I know everyone is going to be making their charcuterie boards for the holidays, and let me tell you, this will go perfect with the holiday snack/appetizer display!
This cranberry jalapeño dip is made easily with a blender/food processor. All of the products here are from Amazon. If you don’t have prime yet, now’s the perfect time for the holiday season and you can get a 30 day free trial here.
Using deli containers is a great way to make most of this holiday snack ahead of time so that it can just be thrown together the next day.
The cranberry jalapeño topping needs to sit in the fridge for about 2 hours, so why not leave until the next day anyways.
The day of, or when serving the same day, use a sieve to easily strain out the extra juices before adding to the top of the cream cheese mix.
If you’re making it ahead of time, I would also recommend toasting your nuts the night before if you’re using them, but they are optional.
Make sure the cream cheese is softened before mixing together, it’ll make your life much easier!
Spoon the cranberry jalapeño mixture on top.
Saving a couple slices of jalapeño to decorate it helps your holidays guests know what to expect from the dip on the appetizer table.
I found these holiday shaped crackers that were super cute for the holiday vibe too!
Ingredients:
- 12 oz fresh cranberries
- 3-4 fresh jalapeños, deseeded (save a couple slices for on top)
- 4-5 green onions, roughly chopped
- 3/4 cup granulated sugar
- Zest & juice of a lime
- 1/2 tsp salt
- 16oz cream cheese, softened
- 1/4 cup plain nonfat Greek yogurt (or sour cream)
- 1/3 cup toasted chopped walnuts or pecans (optional)
Directions:
- Pulse cranberries, jalapeños and green onions in a food processor or blender a few times
- Add the sugar, lime zest & juice, salt and pulse again, you want rather small pieces but still a little bit chunky for texture
- Place in an air tight container and let it hang out in the fridge for 2 hours or overnight
- Toast nuts in a pan on the stove, if using, it only takes a couple minutes
- When ready to serve, mix the cream cheese and Greek yogurt together and spread in the bottom of your dish
- Then strain the cranberry jalapeño mixture and add the toasted nuts
- Spoon cranberry jalapeño mixture on top of the cream cheese layer and top with jalapeño slices
- If you want to make life even easier, I mixed the cream cheese mixture and cranberry jalapeño mixture together as another option and let that set in the fridge and then used it as a spread for a charcuterie board instead of layered. Either way, it’s delicious!
Just another option of mixing the cranberry jalapeño dip components together for more of a deconstructed cheese ball vibe.
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Amazon Products used in this recipe:
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