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This Easy Cranberry Jalapeno Dip is a festive, creamy dip perfect for the holidays! Creamy, tangy, sweet and spicy, this dip has something for everyone.

Cranberry jalapeno dip on a plate with crackers

This post is sponsored by FAGE. As always, all opinions are my own. Thank you for supporting the brands that support Fox and Briar!

Have you ever had Cranberry Jalapeno Dip? It may seem like an odd combination, but trust me when I tell you it is AMAZING. Last year I went to a holiday party where my friend Annie whipped up a batch and I was instantly hooked. I decided to put a twist on this classic recipe by blending it into a creamy dip.

ingredients for cranberry jalapeno dip - cranberries, sour cream, sugar, green onions, jalapeno

I have long been a fan of FAGE for their Greek yogurt, so I was really excited when they reached out and asked me to try one of their latest additions, Sour Cream. What could be better for creating a rich and creamy recipe?

HOW MAKE CRANBERRY JALAPENO DIP

  • First, combine the cranberries, jalapenos, green onions, salt and sugar in a food processor. Pulse until very finely chopped.
  • Then, whip the cream cheese with a hand mixer. It is very important that the cream cheese is SOFT when you do this, or it will not mix well with the other ingredients.
  • Next, add the secret ingredient – FAGE Sour Cream. Whip together with the cream cheese until combined.
  • Drain off the excess liquid from the cranberry mixture, then add it to the cream cheese mixture. Use the hand mixer to beat the ingredients together until light and fluffy.
  • Serve right away or store in the fridge for up to one day ahead of time.
Cranberry jalapeno di[ on a white bowl on  a plate with crackers and bread

To make this extra rich and creamy, I used a hand mixer to whip together the cream cheese and FAGE Sour Cream, and then again when adding the cranberry mixture. This helps emulsify the ingredients and gives the dip a light, creamy texture.

Cranberry jalapeno dip in a white bowl on a plate next to crackers and bread

Click here to find out where you can buy FAGE Sour Cream in your area.

If you like this recipe, you will also love these Cranberry Brie Mini Tarts and this Cranberries Brie Bread Bowl!

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Cranberry Jalapeno Dip

4.59 from 48 votes
Prep 5 minutes
Servings 8 Servings

Ingredients 

  • ¼ cup FAGE sour cream
  • 8 ounces cream cheese Softened (must be softened for best results)
  • 6 ounces fresh cranberries
  • 3 green onions chopped
  • 1 jalapeno pepper seeded and chopped
  • 1 /2 cup sugar more or less to taste
  • 1/4 teaspoon salt

Instructions 

  • In a food processor, combine the cranberries, jalapeno, green onions sugar and salt. Pulse until very finely chopped.
  • Place the softened cream cheese in a medium bowl. It is very important that the cream cheese is softened for the best results. Use a hand mixer to whip the cream cheese until it has a soft and smooth consistency. Add the sour cream and beat until combined.
  • Drain excess liquid from the cranberry jalapeno mixture. Add the cranberry mixture to the cream cheese mixture, beat until combined.
  • Serve right away with crackers and bread for dipping. This can also be made up to one day in advance and stored in an airtight container in the fridge. If some liquid separates, just stir the dip well before serving.

Notes

Cream cheese must be soft in order for it to mix well with the other ingredients.  Using a hand mixer also helps the ingredients emulsify.

Nutrition

Serving: 1serving | Calories: 219kcal | Carbohydrates: 29g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 171mg | Potassium: 80mg | Fiber: 1g | Sugar: 27g | Vitamin A: 502IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!
Cracker dipping into cranberry dip

Hello! I’m Meghan.

I am so glad that you are here! I am the recipe developer, photographer, and writer here at my blog Fox and Briar. I am a passionate, self-taught home cook and believe that most things are better homemade and that good food doesn’t need to be complicated.

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38 Comments

  1. This is so yummy. I did add two jalapeños as we do like things spicy. Mine is not as firm as I expected. I think I’m gonna have to add some more cream cheese.

  2. 5 stars
    I used cranberry sauce in place of whole berries. I don’t care for whole. It was still VERY tasty. Well be making again.

  3. Hello,
    I plan to make this for an appetizer on T-Day. I bought a jar of HOT jalapeno sliced peppers and thought I’d use instead of fresh. How many should I chop up and is the HOT too hot? Is it better to use a fresh jalapeno?
    Let me know please. It looks like a great recipe and I’m excited to try it!

    1. Hi Kay – I have only tried the recipe as written so I can’t be sure how it would turn out. Depending on how hot you and your guests like it, it may be too hot or it might be fine. With the fresh jalapeño it makes the dip pleasantly hot but not super spicy. I would also be sure to drain as much excess liquid as possible since jarred jalapeno will have extra liquid. The recipe calls for one jalapeno, which equals about two tablespoons chopped. I would start with less, maybe one tablespoon, and add more to taste if you think it is needed.

  4. 5 stars
    I make this all the time. Hands down the best dip ever. Everyone that has tasted it always asks for the recipe. I double and triple the recipe we love it so much. It’s not unusual for me to eat for lunch at work. I do use about 10 jalapeños that are not seeded to make the perfect blend of sweet and spicy. Thank you so much for sharing this recipe!!!

  5. This was awesome! I had been looking for a recipe similar to the dip sold at Costco at Thanksgiving. This is darn close! And, after reading comments about using frozen cranberries or even dried cranberries, it doesn’t have to be just during cranberry season! Thanks

  6. 4 stars
    Delicious and festive! Served with pretzel crisps. I will say that I only used 1/3c sugar which was plenty and substituted plain Greek yogurt. Even easier, I made it all in the food processor and worked great! Saw no need to dirty an another appliance.

  7. The recipe I have for this uses dried cranberries and it’s delicious (i don’t usually use sugar). I’ll have to try it with the fresh cranberries, I bet it adds a nice freshness & tartness to the dip.

    1. Oh that’s great! Usually dried cranberries are sweetened so it makes sense to leave out the sugar if you use dried. Can’t wait to hear what you think of using fresh!

  8. 5 stars
    This is so good!!! I’m not even making it for family and friends, I made a batch for me and this is something I am not gatekeeping.

  9. 5 stars
    Love it when simple recipes are packed with flavor. Everything melds together nicely and the heat from the jalapeno is just right. Thank you for sharing. Tip: don’t throw out the drained juice, poor in a glass or two and slowly top with sparkling water, yummy homemade soda with nice heat, just don’t breath in the bubbles.

  10. This dip is AMAZING!! We have been making this recipe for every Thanksgiving & Christmas since 2020. We even stockpile some frozen cranberries so we can continue to make it after the holidays. It is like crack for our families. It’s pretty quick and easy if you have a food processor and hand mixer (and you remember to pull out the cream cheese to soften). The jalapeño is not too spicy for my midwestern family, but it adds great flavor. My favorite cracker pairing is just plain Ritz or Club crackers, the buttery flavor is a great compliment.

    1. Hi Lisa – thanks for catching that! They go in the food processor with the cranberries and jalapenos. I’ve updated the recipe!

    1. Will this dip hold up in the refrigerator for more than one day? I would like to portion it out and take it to work with me for my lunches during the week.

      1. Hi Tiffany – the liquid does start to separate, so it will need to be stirred. I’m not sure if it will be good longer than 2-3 days.