Creamy Cranberry Jalapeno Dip recipe combines the tartness of cranberries with the zesty kick of jalapenos, all smoothed out with a rich, creamy base. Perfect for any gathering, this dip is a guaranteed crowd-pleaser that's easy to make and irresistibly delicious. Serve it with your favorite crackers or chips and watch it disappear!
Combine the cranberries, green onions, cilantro, jalapeno, sugar, and lime zest.
Pulse until very finely chopped.
Put the mixture into a sieve over a bowl and refrigerate for 30 minutes.
Place the softened cream cheese, sour cream, and lime juice in the bowl of a food processor or a medium bowl.
Whip the cream cheese mixture until it has a soft and smooth consistency.
Drain excess liquid from the cranberry jalapeno mixture.
Add the cranberry mixture to the cream cheese mixture, stirring until combined.
Serve immediately.
Notes
Storage:The sweet and spicy flavors of this creamy dip mean it's gobbled up quickly—it's tough to resist! However, you can refrigerate leftover dip in an airtight container for one or two days.Stir well before serving if some liquid separates on top of the cream cheese mixture. That's normal—without the preservatives of Costco's cranberry jalapeno dip, the homemade version is best enjoyed as soon as you make it.Tips:
Be sure to finely chop the cranberries but don't puree them!
Freeze cranberries and you can have this yummy dip all year long!
Make sure your cream cheese is softened to room temperature—this will prevent lumps and clumps in your dip.
I don’t recommend using light sour cream or low-fat cream cheese in this dip. It'll be thinner and less creamy.
Drain all of the extra liquid from the cranberry relish before adding it to the whipped cream cheese mixture. Otherwise, you’ll have a soupy dip.
Make a double or triple batch to feed a crowd on game day or at holiday parties. I like to portion it into multiple bowls to avoid anyone hogging it!