This Cranberry Jalapeño Cream Cheese Dip is a bold, beautiful, and flavor-packed appetizer that instantly elevates any holiday table. I love how it brings together tart cranberries, tangy-sweet pomegranate, zesty jalapeños, and velvety cream cheese in a single show-stopping dish. It’s vibrant, easy to assemble, and always gets rave reviews—especially when served with a variety of crackers or crisp veggie sticks.
Why You’ll Love This Recipe
It’s perfect for the holidays — bright, festive, and eye-catching.
I love the combination of sweet, spicy, and tangy flavors in every bite.
There’s no baking involved, and it only takes 20 minutes to prepare.
I can prep it ahead of time, so there’s no last-minute rush.
It pleases every crowd — from casual gatherings to formal celebrations.
I can serve it with almost anything: crackers, veggies, crostini, or bread.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Cranberry Sauce
12 ounces fresh or frozen cranberries
¾ cup pomegranate juice
⅔ cup granulated sugar
½ teaspoon salt
For the Cream Cheese Base
16 ounces cream cheese, softened
¼ cup chopped scallions
3–4 tablespoons chopped pickled jalapeños (mild or hot, depending on preference)
2 teaspoons lemon zest (from 1 lemon)
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
For Serving
Crackers for scooping (Ritz, multigrain crisps, pretzels, or gluten-free options)
Optional garnish: extra chopped scallions
Directions
Make the Cranberry Sauce
I start by placing cranberries, pomegranate juice, sugar, and salt in a small saucepan over medium heat. I bring it to a boil, then lower the heat and let it simmer for 8–10 minutes until the cranberries burst and the sauce thickens into a jam-like consistency. Once done, I set it aside to cool slightly.
Mix the Cream Cheese Base
In a medium bowl, I combine softened cream cheese, scallions, jalapeños, lemon zest, garlic powder, salt, and pepper. I mix everything thoroughly until the texture is creamy and smooth. I taste and adjust the heat level or salt to my liking.
Assemble the Dip
I spoon the cream cheese mixture into a serving dish and smooth out the top. Then I pour the slightly cooled cranberry sauce over the cream cheese. A sprinkle of scallions on top adds a final festive touch.
Serve and Enjoy
I like to serve this dip at room temperature so the cream cheese is perfectly spreadable. I surround it with crackers or veggie dippers for a complete appetizer spread.
Servings and Timing
Servings: 16 (2 ounces per serving) Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes
Variations
Mild or Spicy: I use fewer jalapeños for a milder dip or more for extra heat. Sometimes, I even stir in a dash of hot sauce.
Texture Boost: I top the dip with chopped pecans or toasted almonds for crunch.
Citrus Swap: Instead of lemon zest, I sometimes use orange zest for a warmer, sweeter citrus note.
Baked Version: I’ve tried baking the dip at 350°F for 10 minutes—warm, gooey, and amazing.
Crostini Topping: I spread the cream cheese mixture on toasted baguette slices and spoon cranberry sauce over for elegant bites.
Storage/Reheating
Refrigeration: I store leftovers in an airtight container in the fridge for up to 5 days. If I’m prepping ahead, I store the cranberry and cream cheese layers separately and assemble just before serving.
Reheating: I never reheat the full dip, but I can gently warm the cranberry sauce if I want. The dip tastes best at room temperature, so I let it sit out for 15–20 minutes before serving.
FAQs
Can I use frozen cranberries instead of fresh?
Yes, I use frozen cranberries all the time. There’s no need to thaw them before cooking — just toss them in the pot.
What can I use instead of pomegranate juice?
When I’m out of pomegranate juice, I reach for cranberry juice, apple juice, or orange juice. Each brings a different but delicious twist.
Can I use fresh jalapeños instead of pickled?
Definitely. Fresh jalapeños give a sharper heat and a bit of crunch. I use them when I want the heat to be more upfront rather than tangy.
How long can this dip sit out at a party?
I keep it out for up to 2 hours during parties. After that, I pop it back in the fridge to keep it safe and fresh.
Can I make this ahead of time for a holiday gathering?
Yes! I either assemble it 1–2 days in advance or prep the components separately and assemble right before serving. Both options work great.
Conclusion
This Cranberry Jalapeño Cream Cheese Dip is my go-to holiday appetizer because it’s everything I want in a party dish: flavorful, festive, and fuss-free. The tart cranberry topping, the creamy base, and that little kick of heat come together in the most irresistible way. Whether it’s Thanksgiving, Christmas, or just a cozy winter night with friends, this dip always steals the show. Once I made it, it quickly became a staple on my holiday table — and I bet it’ll be the same for yours.
This Cranberry Jalapeño Cream Cheese Dip is a festive and flavorful appetizer combining tart cranberries, spicy jalapeños, and creamy cheese for a holiday-ready dish that’s always a crowd-pleaser.
Total Time:20 minutes
Yield:16 servings
Ingredients
Cranberry Sauce:
12 ounces fresh or frozen cranberries
3/4 cup pomegranate juice
2/3 cup granulated sugar
1/2 teaspoon salt
Cream Cheese Base:
16 ounces cream cheese, softened
1/4 cup chopped scallions
3–4 tablespoons chopped pickled jalapeños
2 teaspoons lemon zest
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
For Serving:
Crackers, crostini, or vegetable sticks
Optional garnish: extra chopped scallions
Instructions
In a saucepan, combine cranberries, pomegranate juice, sugar, and salt. Bring to a boil, then reduce to simmer for 8–10 minutes until thickened. Set aside to cool slightly.
In a bowl, mix cream cheese, scallions, jalapeños, lemon zest, garlic powder, salt, and pepper until smooth and creamy.
Spoon cream cheese mixture into a serving dish and smooth the top.
Pour cooled cranberry sauce over the cream cheese base.
Garnish with additional scallions and serve with crackers or vegetables.
Notes
Adjust jalapeños to preferred heat level.
Try orange zest instead of lemon for a sweeter citrus note.
Top with chopped pecans for added crunch.
Serve warm by baking at 350°F for 10 minutes if desired.
Assemble up to 2 days ahead or prep components separately.
