This Cranberry Jalapeño Dip hits that perfect balance of sweet, spicy, and creamy. The fresh cranberry and jalapeño topping is bright and just a little tangy, and when it’s spooned over softened cream cheese, it turns into one of the easiest appetizers I make all year. It’s colorful, flavorful, and totally unexpected on a Thanksgiving snack table.

I like to prep the topping the day before so the flavors can blend overnight. Then it’s just a matter of assembling and serving with crackers or pretzel crisps. If you’re searching for a holiday appetizer for Thanksgiving that people actually remember, this one stands out.

Whether you call it a jalapeño cream cheese dip, cranberry cream cheese dip, or just the best fresh cranberry jalapeño cream cheese dip you’ve tried, it’s always a hit. It’s simple, festive, and perfect for anyone looking for the best Thanksgiving appetizers that don’t require turning on the oven.

Cranberry Jalapeño Dip

Recipe by Tammy Poppie

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Servings

6-8

servings

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Ingredients

• 1 block cream cheese, softened

• 1 cup fresh cranberries

• 1/4 cup sugar

• 1 jalapeño, seeded and finely chopped

• 2 tablespoons chopped green onions

• 1 tablespoon lime juice

• 1/8 teaspoon salt

• 2 –3 thin slices of jalapeño, for garnish

• Crackers or chips, for serving

Directions

• In a food processor, pulse cranberries, sugar, jalapeño, green onions, lime juice, and salt until finely chopped. (Do not over-process; you want a chunky relish, not a purée.)
• Transfer to a bowl and let sit for at least 30 minutes to let the flavors meld. For best results, cover and refrigerate overnight.
• Place softened cream cheese on a serving plate — either spread into a layer or left in a block/log shape.
• Spoon cranberry mixture over the top.
• Garnish with jalapeño slices and serve with crackers or pretzel crisps.

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