Description
This 10-Minute Cranberry Jalapeno Dip is a creamy, tangy, and mildly spicy appetizer perfect for holiday gatherings and parties. Made with dairy-free cream cheese, fresh jalapeños, red onion, and topped with whole-berry cranberry sauce, it's an easy no-cook dip that pairs wonderfully with a variety of crackers and chips.
Ingredients
Scale
Main Ingredients
- 16 oz dairy-free cream cheese (or regular cream cheese)
- 2 fresh jalapeños, seeds removed and finely diced
- 2-3 Tbsp finely diced red onion
- 1/2 tsp garlic powder
- Salt to taste
- Pepper to taste
- 1/2 lime, juiced
- 1/4 cup finely chopped green onions, plus more for garnish
- 14 oz can cranberry sauce with whole berries
Instructions
- Prepare Cream Cheese Mixture: Bring the cream cheese to room temperature, then whip it using a handheld mixer until smooth and creamy with a whipped texture. Add the garlic powder, salt, pepper, lime juice, diced jalapeños, diced red onion, and chopped green onions. Mix well until everything is combined evenly.
- Assemble the Dip Base: Transfer the cream cheese mixture onto a serving platter of your choice and spread it out into an even layer with the back of a spoon or spatula.
- Add Cranberry Sauce Layer: Open the can of cranberry sauce and pour it evenly over the top of the cream cheese layer. Use a spoon to gently spread the sauce so it covers the entire surface as the top layer.
- Garnish and Serve: Sprinkle additional chopped green onions on top as garnish. Serve immediately with your favorite crackers, pretzel chips, pita chips, tortilla chips, or sliced baguette.
Notes
- You can use regular cream cheese if you are not dairy free.
- Keep this recipe gluten-free by serving with gluten-free crackers like Simple Mills rosemary or sea salt crackers.
- A food processor can be used instead of a handheld mixer for easier mixing.
- This dip can be made ahead: prepare the cream cheese mixture and store it in the refrigerator for 3-4 days, then add the cranberry sauce before serving.
- Double the recipe for larger gatherings; it’s a crowd-pleaser and will disappear quickly.
- Leftover dip should be stored in an airtight container in the refrigerator for up to 3-4 days.
- Serve with a variety of chips or breads including pretzel chips, pita chips, tortilla chips, or baguette slices.
Nutrition
- Serving Size: 2 Tbsp
- Calories: 90 kcal
- Sugar: 6 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
