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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.
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.
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.
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.
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!
Cranberry Jalapeno Dip
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
I used cranberry sauce in place of whole berries. I don’t care for whole. It was still VERY tasty. Well be making again.
So glad you loved it!
How much cranberry sauce did you use? Thank you
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!
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.
How come my dip isn’t pink as shown on the recipe 🤔?
Hi Candace – I really don’t know. The cranberries turned the dip pink.
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!!!
So glad you love it Sheila!
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
So happy you loved it!
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.
So glad you loved it!
Can this be used in places of cranberry sauce?
Hi, it is pretty different from cranberry sauce, it is more of a creamy dip.
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.
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!
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.
I’m so glad you love it!
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.
Love that idea!
Hi this looks amazing. Do the cranberries need to be fresh (not cooked at all).
Yes, they are fresh, not cooked 🙂
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.
Oh yay, so glad you love it Marisa!
What do you use if you can’t find fresh cranberries? I live in a small town lol.
Hi, I think frozen would be fine! Just thaw them first and drain off any excess liquid.
Could this be put in crockpot to serve warmed?
Hi, I haven’t tried it so I’m not sure! Let us know if you give it a try!
What do you do with the 3 green onions? There in the ingredient list but then never mentioned again.
Hi Lisa – thanks for catching that! They go in the food processor with the cranberries and jalapenos. I’ve updated the recipe!
This is the best dip that I have ever had. I will be making this again for New Year’s party.
When do I add in the chopped onion?
Hi, I’ve updated the recipe! It is added with the cranberries and jalapeno to the food processor.
What do you do with the green onion?
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.
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.