Dessert

Cranberry Jalapeno Dip Recipe

ByNaomi Fletcher February 18, 2026February 18, 2026

Introduction

This Cranberry Jalapeno Dip is a vibrant and festive appetizer that balances sweet, tangy, and spicy flavors. Creamy and colorful, it’s perfect for holiday parties or casual gatherings, served alongside crackers or pita chips.

A white bowl filled with three visible layers: the bottom layer is thick white cream cheese with a smooth texture, topped by a bright red chunky cranberry sauce layer that looks juicy and fresh, and small green chopped chives sprinkled generously on top, all sitting on a white marbled surface with some light reflects. Around the bowl, there are light beige saltine crackers and some green onion stalks, with soft natural lighting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups fresh or frozen (thawed) cranberries
3 green onions (chopped, green parts separated from whites)
1 small jalapeno (seeded and membrane removed)
1 tablespoon lime juice
1/4 cup roughly chopped cilantro
1/4 cup honey or agave nectar (plus more for drizzling)
1/8 teaspoon salt
2 8-ounce packages cream cheese, softened
1/4 cup sour cream
1 tablespoon heavy cream
Flaky sea salt (such as Maldon®) (optional)
Crackers or pita chips for serving

Instructions

Step 1: In a food processor, combine cranberries, green onion whites, jalapeño, lime juice, cilantro, honey, and salt. Pulse until the mixture is finely chopped and well mixed.
Step 2: Place the cranberry mixture in a fine mesh strainer over a bowl and let it drain to remove excess liquid.
Step 3: In a medium bowl, use an electric mixer to beat the cream cheese, sour cream, and heavy cream together until fluffy and smooth.
Step 4: Spread the cream cheese mixture evenly on a serving platter to form a base layer.
Step 5: Top the cream cheese layer with the strained cranberry mixture. Sprinkle with flaky sea salt if using, and garnish with the green parts of the chopped green onions.
Step 6: Drizzle additional honey over the dip if desired. Serve immediately with crackers or pita chips.

Tips & Variations

For a milder dip, reduce the jalapeno or omit it entirely. To add extra heat, include some of the seeds.
Try swapping cilantro for fresh parsley for a different herb flavor.
Use Greek yogurt instead of sour cream for a tangier, lighter dip.
Chill the dip for 30 minutes before serving to let the flavors meld and firm it up slightly.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Before serving again, give it a gentle stir and add a fresh drizzle of honey or sprinkle of flaky salt if desired. This dip is best served chilled or at room temperature.