Cranberry Jalapeno Cream Cheese Dip
by Sommer Collier — last updated on Nov 13, 2024 
Our Sweet and Spicy Cranberry alapeno Cream Cheese Dip, is an easy and addictive party snack for the holidays! It’s rich and creamy with a pop of berry flavor!
Go-To Cranberry Cream Cheese Dip
Every year as the holidays roll in, there seems to be endless parties, work events, and neighborhood potlucks to attend. And of course, to each event, you are required to bring food.
Therefore, it is of the utmost importance to have a handful of quick and elegant make-and-take party snack recipes in your back pocket.
You want to bring an appetizer to the party that will stand out, taste delicious, and will disappear by the end of the night… However, you do not want something that will break the bank or take unnecessary time to prepare.
After all, who has extra time and money to waste during the holiday season?
Today I’m sharing a fabulous old-school recipe with a twist!
This Cranberry Jalapeno Cream Cheese Dip Recipe with Pomegranate is a nod to the beloved retro “block of cream cheese with jalapeno jelly poured over the top.”
Yet it’s so much more!
There’s No School Like the Old School
So why would we take a vintage 2-ingredient recipe and turn it into an 8-ingredient recipe?
Well, because it’s much better.
Our Cranberry Cream Cheese Dip looks better and tastes better than the classic jelly-covered-block concept, so you can feel proud to set it out amongst the other dishes.
Plus, almost all the ingredients are fridge and pantry staples, so it’s easy to pull together in minutes.
This version of Cranberry Jalapeno Cream Cheese Dip is…
- Sweet and savory
- Tangy and spicy
- Herbaceous
- And dazzling to behold!
The quick homemade pomegranate cranberry sauce drapes over the zesty cream cheese dip like glistening jewels.
Cranberry Cream Cheese Dip Ingredients
There are two components of this easy Cranberry-Jalapeno Dip… The cream cheese dip and the pomegranate-cranberry topping.
The Cream Cheese Dip on the bottom is bold and zesty, with a pop of herbs and heat.
The cranberry sauce is sweet, with an unapologetic tangy note. Together, they are magic.
Don’t believe me? Try it for yourself. Here’s what you’ll need…
For The Cream Cheese Dip
- Cream Cheese
- Pickled Jalapenos (mild or hot)
- Scallions (green onions)
- Lemon Zest
- Garlic Powder
For The Pomegranate Cranberry Sauce Topping
- Fresh Cranberries (or frozen)
- Pomegranate Juice
- Sugar
…And a little salt and pepper never hurts.
How to Make Cranberry Jalapeno Dip
- Simmer the Sauce. Cook the cranberries with pomegranate juice and sugar until they form a thick sauce.
- Mash and Mix. Smash the herbs, lemon zest, and jalapenos into the cream cheese.
- Scoop and Top. Scoop the cream cheese dip into a serving bowl and pour the cooled cranberry mixture over the top.
Get the Full (Printable) Holiday Cranberry Jalapeno Cream Cheese Dip Recipe + Video Below!
Easy Tips & Tricks
- Can’t find fresh cranberries? You can use frozen cranberries instead. If no cranberries are available, try making it with tart cherries or raspberries and only 1/2 cup sugar.
- Short on Time? You can add the cranberry sauce over the cream cheese dip while it’s still a little warm… It just can’t be hot.
- Prepping Ahead? You can make the entire recipe as-is up to 2 days in advance. Cover and refrigerate. Then, set it out 1 hour before serving so the cream cheese can soften. If you need to make it further in advance (up to 5 days), keep the cream cheese dip and cranberry sauce separate in the fridge.
- Gluten-Free? Yes, this recipe is naturally gluten-free. Select gluten-free crackers for dipping if you want to keep it that way.
- Dairy-Free & Vegan? You can make a dairy-free and/or vegan version of this Cranberry Jalapeno Dip by swapping the cream cheese for a vegan cream cheese substitute.
Frequently Asked Questions
When stored properly, leftovers of this cranberry jalapeno cream cheese dip can last in the fridge for 4 to 5 days. I would not recommend freezing this recipe.
You can make this Cranberry Dip up to 2 days in advance. Place the cranberry sauce directly over the cream cheese, cover, and refrigerate.
You can also make it up to 5 days ahead. However, you must keep the two components separate in the refrigerator, until ready to serve.
You can use fresh jalapeno if you like. I would cut back on the amount, though, because fresh jalapenos tend to be spicier than the pickled variety.
Use orange zest or lime zest instead of lemon zest. You can also use a squeeze of lemon juice, or just leave it out.
More Holiday Dip Recipes
- Sausage Cheese Dip in a Bread Bowl
- Amazing Chipped Beef Dip
- Miso Hummus Recipe
- Creamy Smoked Salmon Dip
- Pumpkin Pie Dip with Cinnamon Chips
- Best Pimento Cheese Recipe
- Homemade Bean Dip
- Hot Smoked Pimento Cheese
- Cream Cheese Caramel Apple Dip
- Cherry Cheesecake Dip with Pie Crust Scoopers
- Hot Onion Dip with Fried Onions
- See ALL Our Party Snack Recipes
Cranberry Jalapeno Cream Cheese Dip Recipe
Video
Ingredients
- 12 ounces fresh cranberries (or frozen)
- 3/4 cup pomegranate juice
- 2/3 cup granulated sugar
- 16 ounces cream cheese, softened
- 1/4 cup chopped scallions
- 3-4 tablespoons pickled jalapenos, chopped (mild or hot)
- 2 teaspoons lemon zest (from 1 lemon)
- 1/2 teaspoon garlic powder
- salt and pepper
- crackers for scooping (could be gluten-free!)
Instructions
- Set a small saucepot over medium heat. Pour in the cranberries, pomegranate juice, and sugar. Add 1/2 teaspoon salt and stir well. Bring to a boil. Then lower the heat and simmer for 8-10 minutes, until thick.
- Meanwhile, set out a medium mixing bowl. Add the softened cream cheese, chopped scallions, 3 tablespoons of chopped jalapeno, lemon zest, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Smash and mix well.
- Taste the cream cheese dip. Add more chopped jalapeno if desired, as well as salt and pepper.
- Remove the cranberry sauce from the heat. Let it cool and thicken.
- Place the cream cheese dip in a serving bowl and arrange crackers around the bowl. Once the cranberry topping is cool, pour it over the cream cheese dip. (The cranberry sauce can still be warm to the touch when you pour it over the cream cheese dip. Just not hot!)
- Sprinkle extra scallions over the top if desired. Serve at room temperature.
This was soooo good, and so easy to make. The hardest thing to find was the fresh cranberries. I definetly plan to make this again.
This is such an amazing dip!! Everyone at my house loved it!
Can you use fresh jalapeno or do you need the pickled
Hi Jessica,
You can use fresh jalapeno if you like. I would cut back on the amount though because fresh jalapenos tend to be spicier than the pickled variety. :)
I really don’t care for zest. I think it’s a texture thing. Is there a substitute I can use for the zest? Thank
Hi Linda!
You can add a squeeze of lemon juice, or just leave it out. :)
The sweet and spicy combination is one for the books!