The perfect party appetizer for the holidays is this easy Cranberry Cream Cheese Dip! It has a layer of cream cheese on the bottom, then it is topped with sweet and savory cranberry salsa. The topping is made up of green onions, lemon juice, jalapenos, and cilantro. It’s quick and easy plus the tart cranberries and the sweet cream cheese is the perfect combination. Serve it up with your favorite crackers for a crowd-pleasing dip! Make it with me!
What You’ll Need
- 12 ounces fresh cranberries
- 1-2 green onions, chopped
- ¼ cup chopped fresh cilantro
- 1 jalapeno pepper, seeded and finely diced
- 1 1/3 cups sugar
- ½ teaspoon ground cumin
- 2 Tablespoons fresh lemon juice
- 1 teaspoon salt
- 2 8-ounce packages of cream cheese, softened
- Crackers, for serving
Fresh is Best
I’ve said it before and I will say it again, fresh is best.
In this recipe, you will want to use fresh cranberries, fresh cilantro, fresh jalapeno, and fresh lemon juice. I promise the flavor will be so much better.
What Crackers Should I Use?
Any crackers will work for this dish! Use whatever you can find at your local grocery store.
You could also serve this recipe up with pretzels, or even veggies if you wanted to!
Or just eat it by the spoonful. Anything goes!
Do I Need A Food Processor to Make this Cranberry Cream Cheese Dip?
I highly recommend using a food processor or blender when making this dip. You want the cranberries to be finely diced in the salsa.
Yes, you could do the chopping by hand if you must, but throwing everything in a blender makes it oh so fast and easy!
If you give this recipe a try, let me know! Leave a comment, rate it, or snap a photo and tag it with @TheAlexDaynes on Instagram or Pinterest! I love to see what you’ve been cooking. It always makes my day!
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Cranberry Cream Cheese Dip
The perfect holiday appetizer, Cranberry Cream Cheese Dip.
Ingredients
- 12 ounces fresh cranberries
- 1-2 green onions, chopped
- ¼ cup chopped fresh cilantro
- 1 jalapeno pepper, seeded and finely diced
- 1 1/3 cup sugar
- ½ teaspoon ground cumin
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 2 8-ounce packages of cream cheese, softened
- Crackers, for serving
Instructions
- Pulse the cranberries in a food processor or blender until coarsely chopped. Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice, and salt and pulse until the ingredients are finely chopped.
- Transfer the mixture to a covered container and refrigerate for 4 hours so the flavors have time to develop.
- When ready to serve, spread the cream cheese in an even layer on a serving plate or baking dish. Top with the cranberry salsa mixture.
- Refrigerate for up to an hour before serving. Serve with crackers.
Notes
*you could also make the cranberry salsa the day before and let it refrigerate overnight.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 282Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 46mgSodium: 359mgCarbohydrates: 34gFiber: 1gSugar: 30gProtein: 3g
Calories are without crackers
