Cranberry Jalapeno Cream Cheese Dip
Finely chopped cranberry-jalapeño relish sits over a broad layer of cream cheese in this no-cook, chilled dip. The tart berries, sugar, and pepper make a topping whose sweetness and heat are best judged after it has rested.
Chill the relish separately, then drain off the juice the cranberries release before spooning it over the cream cheese. That keeps the layers distinct and prevents liquid from pooling on the platter. The relish can be made ahead; assemble the dip close to serving.
Ingredients for Cranberry Jalapeno Cream Cheese Dip
- 12 ounces fresh cranberries (340g)
- 1/3 cup granulated sugar (65g), plus more to taste
- 1 medium jalapeño, seeds and inner ribs removed for milder heat
- 2 green onions, roughly chopped
- 1/4 cup loosely packed fresh cilantro leaves
- 1 tablespoon fresh lime juice
- 1/4 teaspoon kosher salt
- 8 ounces block-style cream cheese (225g), softened until spreadable
How to Make Cranberry Jalapeno Cream Cheese Dip
- Chop the relish: Add the cranberries, sugar, jalapeño, green onions, cilantro, lime juice, and salt to a food processor. Pulse in short bursts, scraping down the sides once if needed, until no large berries remain but small cranberry pieces are still visible. Do not puree. Alternatively, finely chop the relish ingredients by hand and mix them together.
- Chill and adjust: Transfer the relish to a shallow covered container and refrigerate for 2 to 4 hours or overnight. Stir and taste it after chilling, then add a little more sugar or finely chopped jalapeño if needed. If short on time, taste it after at least 30 minutes of chilling, though a longer rest gives the flavors more time to meld.
- Soften the cream cheese: About 30 to 45 minutes before serving, let the cream cheese sit at room temperature until it spreads easily but is not runny.
- Drain the relish: Pour off accumulated juice or lift the relish out with a slotted spoon. It should be moist but not dripping heavily.
- Assemble and serve: Spread the cream cheese in a broad, low rectangle on a rectangular platter. Spoon the relish over it, leaving a narrow white edge visible. Serve chilled with sturdy crackers, pretzels, or tortilla chips.
How to Keep the Relish from Getting Watery
Chopped cranberries release juice as they chill. Drain the relish before assembly rather than pouring it directly from the container onto the cream cheese. A little juice at the edge is fine, but the topping should not leave a pool on the platter.
Thawed frozen cranberries can replace fresh ones. Thaw them completely and drain the relish especially well; they may release more liquid and have a softer texture.
Adjusting the Sweetness and Heat
Cranberries vary in tartness, and jalapeños vary in heat. Taste the chilled relish before draining it, then stir in more sugar or finely chopped pepper a little at a time. For a milder batch, remove the jalapeño’s seeds and inner ribs and use less pepper.
Make-Ahead and Storage
Prepare the relish up to a few days ahead and keep it covered in the refrigerator. Drain it and assemble the dip close to serving for the cleanest layers. Keep the assembled dip covered and refrigerated when it is not being served.
Cover and refrigerate leftovers promptly; use within about 3 days for best quality. Freezing the assembled dip is not recommended because the cream cheese may change texture when thawed.
Nutrition
Approximate nutrition per serving, based on 1/8 of the recipe: 155 calories, 2g protein, 10g fat, and 16g carbohydrates. Per 100g: about 175 calories, 2g protein, 11g fat, and 18g carbohydrates. Values may vary with the amount of added sugar.
Cranberry Jalapeno Cream Cheese Dip
Equipment
- Food processor
- Shallow covered container
- Slotted spoon
- Rectangular platter
Ingredients
- 12 ounces fresh cranberries (340 g)
- 1/3 cup granulated sugar (65 g), plus more to taste
- 1 medium jalapeño, seeds and inner ribs removed for milder heat
- 2 green onions, roughly chopped
- 1/4 cup loosely packed fresh cilantro leaves
- 1 tablespoon fresh lime juice
- 1/4 teaspoon kosher salt
- 8 ounces block-style cream cheese (225 g), softened until spreadable
Instructions
- Add the cranberries, sugar, jalapeño, green onions, cilantro, lime juice, and salt to a food processor.
- Pulse in short bursts, scraping down the sides if needed, until no large berries remain but small cranberry pieces are still visible. Do not puree. Alternatively, finely chop the ingredients by hand and mix them together.
- Transfer the relish to a shallow covered container and refrigerate for 2 to 4 hours or overnight.
- Stir and taste the chilled relish. Add more sugar or finely chopped jalapeño a little at a time, if needed.
- About 30 to 45 minutes before serving, let the cream cheese sit at room temperature until spreadable but not runny.
- Drain the relish or lift it out with a slotted spoon so it is moist but not dripping heavily.
- Spread the cream cheese in a broad, low rectangle on a platter. Spoon the relish over it, leaving a narrow edge of cream cheese visible.
- Serve chilled with sturdy crackers, pretzels, or tortilla chips.
Tips
- Drain the relish before assembling to keep juice from pooling on the platter.
- Taste the relish after chilling, when its sweetness and heat have had time to develop.
- Remove the jalapeño seeds and inner ribs, or use less pepper, for a milder dip.
- Thaw frozen cranberries completely and drain the relish especially well.
Variations
- Frozen Cranberry Version: Use thawed frozen cranberries in place of fresh ones and drain the relish especially well.