Description

This Holiday Cranberry Jalapeño Cream Cheese Dip is a festive, creamy, and tangy appetizer perfect for holiday parties. Combining smooth cream cheese with sweet cranberry sauce and a spicy kick from fresh jalapeños, this dip offers a vibrant flavor contrast. Optional shredded cheddar cheese topping adds richness and a melty texture, while fresh cilantro brings a hint of herbaceous freshness. Serve it chilled with crackers, crostini, or fresh vegetables for an easy, crowd-pleasing starter.

Ingredients

Scale

Main Ingredients

8 oz cream cheese, softened
1/2 cup cranberry sauce (homemade or store-bought)
1-2 fresh jalapeños, seeded and finely chopped
1 tbsp fresh cilantro, chopped (optional)
Salt and pepper to taste

Optional Topping

1/2 cup shredded cheddar cheese

Serving Suggestions

Crackers, crostini, or fresh veggies for serving

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Instructions

Prepare the Base: Beat the softened cream cheese in a medium bowl until smooth and creamy to create a perfect, spreadable texture as the foundation of the dip.
Add the Cranberry and Jalapeño: Stir in the cranberry sauce along with the finely chopped jalapeños and chopped cilantro if using. Season the mixture with salt and pepper to enhance the flavor balance between sweet and spicy.
Optional Topping: Sprinkle shredded cheddar cheese evenly over the top of the dip if you desire a richer, cheesy flavor. Then chill the dip in the refrigerator for 10 to 15 minutes to help it firm up slightly and meld the flavors together.
Serve: Transfer the dip to a serving bowl and garnish with extra jalapeño slices or cilantro for visual appeal and an extra flavor kick. Serve chilled alongside your choice of crackers, crostini, or fresh vegetables for dipping.

Notes

For a milder dip, use only one jalapeño or remove all the seeds.
Cranberry sauce can be homemade for a fresher taste or store-bought for convenience.
The cheddar cheese topping is optional but adds a delicious melty texture if you serve the dip slightly warmed or just chilled.
Make sure the cream cheese is fully softened before beating to avoid lumps.
This dip can be made a few hours ahead and kept refrigerated to save prep time.