I remember the first time I ever tasted cranberries. It was Thanksgiving, and my aunt had made a cranberry sauce that was so tart it made my face pucker. But there was something so appealing about the bright red color and the burst of flavor that I couldn’t resist going back for more.
Years later, I discovered the magic of pairing cranberries with a little bit of heat. That’s how this cranberry jalapeño dip was born. It’s the perfect balance of sweet and spicy, and it has become a staple at our holiday gatherings.
This is one appetizer that disappears quickly, leaving everyone wanting more. It’s more than just a dip; it’s a conversation starter.
Why you’ll love this Cranberry Jalapeño Dip
- It’s incredibly easy to make, requiring minimal prep time and simple ingredients.
- The combination of sweet cranberries and spicy jalapeños creates an irresistible flavor profile that everyone will love.
- This cranberry jalapeño dip is a total crowd-pleaser that is perfect for holiday parties, game day gatherings, or any special occasion.
- It’s a versatile appetizer that can be served with a variety of crackers, baguette slices, or tortilla chips.
- The vibrant colors make it a beautiful addition to any appetizer spread, adding a festive touch.
- You can easily adjust the level of spiciness to suit your taste, making it perfect for both mild and adventurous palates.
Ingredients
- 1 (12-ounce) package fresh cranberries
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 2 jalapeños, seeded and minced
- 1/4 cup chopped cilantro
- 1 (8-ounce) package cream cheese, softened
- Crackers, for serving
Directions
Step 1
Cranberry jalapeño dip makes every moment feel lush. Preheat oven to 350°F (175°C). In a medium saucepan, combine cranberries, sugar, water, and apple cider vinegar.
Step 2
Bring the mixture to a boil over medium heat, then reduce heat and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened slightly.
Step 3
Remove from heat and stir in the minced jalapeños and chopped cilantro. Let the mixture cool completely. This is important to prevent the cream cheese from melting in the next step.
Step 4
Spread the softened cream cheese in a shallow baking dish or pie plate. Ensure the cream cheese is evenly spread for a balanced flavor in every bite.
Step 5
Pour the cooled cranberry mixture over the cream cheese. Gently spread the cranberry mixture to cover the cream cheese completely.
Step 6
Bake in the preheated oven for 10-15 minutes, or until heated through and bubbly. Keep an eye on it to prevent the top from burning.
Step 7
Let cool slightly before serving with your favorite crackers. The dip will thicken as it cools.
Variations, pairings, and serving ideas
Variations
Want to mix things up? Try adding a pinch of cinnamon or nutmeg to the cranberry mixture for a warmer, more festive flavor. You could also incorporate some orange zest for a bright, citrusy note that complements the cranberries beautifully.
For a smoky twist, consider adding a teaspoon of smoked paprika to the cranberry mixture. If you’re not a fan of cilantro, feel free to substitute it with fresh parsley or even a bit of mint for a refreshing taste.
Another great variation is to add some chopped pecans or walnuts for a bit of crunch. This will add a lovely textural element to the dip, making it even more satisfying.
Pairings
This cranberry jalapeño dip pairs perfectly with a variety of crackers. Try serving it with sturdy crackers that can hold up to the weight of the dip, such as whole wheat or multi-grain crackers.
Baguette slices are another excellent option, providing a crispy and slightly chewy base for the dip. For a gluten-free alternative, consider serving it with gluten-free crackers or even some crisp apple slices. Looking for another spicy kick? Check out this Jalapeño Peach Chicken Recipe. It’s a perfect spicy dish, with further insight from Cook Reel about spicy and savory flavors. See the full recipe for spicy chicken.
This dip also complements savory dishes beautifully. Serve it alongside roasted turkey or chicken for a festive holiday meal. It also makes a great addition to a cheese board, adding a sweet and spicy element that balances out the other flavors.
Serving ideas
For a visually appealing presentation, consider serving the cranberry jalapeño dip in a beautiful shallow dish or pie plate. Garnish with a sprinkle of fresh cilantro and a few thinly sliced jalapeños for a pop of color and a hint of what’s to come.
Serve the dip warm or at room temperature, depending on your preference. If serving warm, make sure to keep an eye on it to prevent it from becoming too runny. A small crockpot or warming dish can help maintain the perfect temperature.
Arrange the crackers or baguette slices around the dip for easy access. You can also provide small serving spoons or knives for guests to spread the dip onto their crackers.
Storage and make-ahead tips
Storage
Leftover cranberry jalapeño dip can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to cool the dip completely before transferring it to the refrigerator.
When you’re ready to serve, you can reheat the dip in the microwave or oven. If reheating in the microwave, heat in short intervals, stirring in between, to prevent it from overheating. If reheating in the oven, bake at 350°F (175°C) for about 10 minutes, or until heated through.
Freezing this dip is not recommended, as the cream cheese can change texture and become grainy when thawed.
Make-ahead
This cranberry jalapeño dip is a great make-ahead appetizer, perfect for busy holiday schedules. You can prepare the cranberry mixture up to 2 days in advance and store it in the refrigerator.
When you’re ready to serve, simply spread the softened cream cheese in a baking dish, pour the cranberry mixture over the top, and bake as directed. This will save you time and stress on the day of your event.
You can also assemble the entire dip (cream cheese and cranberry mixture) up to 24 hours in advance and store it in the refrigerator. Just be sure to bake it for a few extra minutes to ensure it’s heated through.
Common mistakes when making Cranberry Jalapeño Dip
- Not letting the cranberry mixture cool completely before pouring it over the cream cheese. This can cause the cream cheese to melt and become runny.
- Overbaking the dip. This can cause the top to burn and the cream cheese to dry out.
- Not softening the cream cheese enough. This can make it difficult to spread evenly in the baking dish.
- Using too many jalapeños. This can make the dip too spicy for some people. Start with a small amount and add more to taste.
- Forgetting to seed the jalapeños. The seeds contain a lot of heat, so removing them will help control the spiciness of the dip.
Final notes
I hope you enjoy this cranberry jalapeño dip as much as my family and I do. It’s a guaranteed crowd-pleaser that’s sure to become a new holiday tradition.
Don’t be afraid to experiment with the recipe and make it your own. Adjust the amount of jalapeños to suit your taste, or add other ingredients like nuts or spices to create a unique flavor profile.
Happy dipping, and happy holidays! I am excited to see what you think of this cranberry jalapeño dip!
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Cranberry Jalapeño Dip
This sweet and spicy cranberry jalapeño dip is the perfect addition to any holiday party spread. It’s quick to make, bursting with flavor, and sure to be a crowd-pleaser!
- Total Time: 40 minutes
- Yield: 8 servings 1x
Ingredients
- 1 (12-ounce) package fresh cranberries
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 2 jalapeños, seeded and minced
- 1/4 cup chopped cilantro
- 1 (8-ounce) package cream cheese, softened
- Crackers, for serving
Instructions
- Preheat oven to 350°F (175°C). In a medium saucepan, combine cranberries, sugar, water, and apple cider vinegar.
- Bring the mixture to a boil over medium heat, then reduce heat and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened slightly.
- Remove from heat and stir in the minced jalapeños and chopped cilantro. Let the mixture cool completely.
- Spread the softened cream cheese in a shallow baking dish or pie plate. Pour the cooled cranberry mixture over the cream cheese.
- Bake in the preheated oven for 10-15 minutes, or until heated through and bubbly.
- Let cool slightly before serving with your favorite crackers.
Notes
For a milder dip, use only one jalapeño or remove the seeds and membranes completely. Store leftover dip in an airtight container in the refrigerator for up to 3 days. Serve with an assortment of crackers, baguette slices, or even tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of dip
- Calories: 200
- Sugar: 25g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg