Cranberry Jalapeño Cream Cheese Dip

You know that appetizer where you have a block of cream cheese topped with pepper jelly? This Cranberry Jalapeño Cream Cheese Dip is just like that, only made with a zippy cranberry jalapeño relish instead!

The spicy and tart cranberry jalapeño relish lies atop a bed of tangy whipped cream cheese and goat cheese for the perfect balance of sweet and savory flavors. To make it, you’ll need to prepare the relish first, then whip the cream cheese and goat cheese. Spread the relish on top of the whipped cheese and serve as an appetizer for Thanksgiving or a holiday party!

Like Roasted Red Pepper Dip or White Bean Hummus, you can serve this creamy dip with pita chips, crackers, pretzels, tortilla chips, veggies, or anything else you like! Just make sure they’re thick enough to scoop up all that spicy and tangy deliciousness!

Why We're Obsessed With This Jalapeno Cranberry Dip

Here’s why this Jalapeño Cranberry Dip is a must-try for the holidays:

• Fresh flavor: The tart and spicy flavor from the cranberry relish pairs perfectly with the tanginess of the cream cheese.
• Perfect for the holidays: Cranberries are an iconic holiday fruit, so they are perfect for using in this dip!
• Make-ahead friendly: You can make the relish up to one week ahead of time for a stress-free holiday!

Cranberry Jalapeno Cream Cheese Dip Ingredients

Here’s what you need to make this tangy, spicy dip:

• Fresh cranberries: These are the base for the relish that goes on top of the cream cheese and goat cheese mixture. I don't recommend dried cranberries as they won't have the same fresh, tart flavor as fresh ones. However, you could use frozen cranberries as long as they’re defrosted and drained!
• Cilantro: Adds a bright, herbal flavor. If you're not a fan of cilantro, feel free to leave it out or replace it with another herb like parsley or basil.
• Green onions: These have a mild onion flavor. You can use red onion or a shallot instead for a slightly different flavor profile!
• Jalapeño peppers: Make sure you seed and devein the peppers so the dip isn't as spicy. Otherwise, feel free to leave them in for more heat!
• Brown sugar: This adds a bit of sweetness and balances out the spice in the relish. You can use honey, maple syrup, or regular sugar if you like.
• Lime juice: Fresh lime juice adds a tangy flavor to the dip. If you don't have fresh limes, you can use bottled lime juice or lemon juice instead.
• Fresh ginger (minced): Adds a bright zip to the relish! If you don't have fresh ginger, you can use ground ginger instead.
• Cumin (optional): Adds a nutty, earthy flavor to the relish. If you're not a fan of cumin, feel free to leave it out.
• Reduced fat cream cheese: This is the base for the dip. I like using reduced-fat cream cheese to keep things light, but full-fat would also work! Make sure you get the block cream cheese and not the kind that comes in a tub.
• Goat cheese: This sharp, tangy cheese is the perfect addition to the cream cheese for the dip base. You can usually find this in the deli section of the grocery store near the specialty meats like pepperoni and salami. If you don't like goat cheese or can't find it, you can use a feta cheese block, ricotta cheese (light or whole milk), or extra cream cheese.

How to Make Creamy Cranberry Jalapeño Dip

With a few simple steps, you can whip up this dip in no time! Here’s what you need to do:

1. Make The Relish

Use the cranberry jalapeño relish recipe here. 

2.Whip Up the Cheese

In a clean food processor or blender, combine the cream cheese and goat cheese and blend until it's smooth and creamy. You want that light, whipped texture!

Tip: Make sure your cheese is at room temperature for easier blending and a fluffier finish.

3.Serve and Enjoy!

Make sure to drain the relish before serving so it doesn’t make the whipped cheese all mushy and wet. Then, spread the whipped cream cheese mixture onto a platter or serving dish, topped with the cranberry jalapeño relish!

Why is it important to strain the cranberry jalapeno salsa mixture?

Straining the mixture removes any excess liquid from drowning the whipped cheese!

Do I have to whip the cream cheese?

Nope! If you'd rather just spread it on a dish or even leave it in block form, you can totally do that!

Can I blend the cream cheese and relish together?

Absolutely! After making the relish and whipping the cream cheese, add the relish and mix on low speed until everything is incorporated! This way, you get all that tangy, spicy, tart goodness wrapped up into one delicious dip.

How to Serve This Dip

There are so many ways to enjoy this creamy dip recipe. Here are some of our favorites:

• Add something crispy for scooping: Serve this dip with some crispy cracker, pretzel chips, or toasted baguette slices to scoop it up. Cinnamon sugar pita chips would also be amazing!
• Bake it: If you prefer a warm appetizer, I’ve got you. Spread the cream cheese on the bottom of an oven-safe dish and top with the cranberry relish. Bake at 350ºF for 10-15 minutes or until the cream cheese is warm and the relish is slightly bubbling. Let it cool slightly and serve warm with tortilla chips, crackers, pretzel chips, veggies, or whatever you like!
• Spread it over sandwiches: Trust me on this one. Spread a layer of cream cheese topped with the cranberry jalapeño relish onto a sandwich and add some Air Fryer Turkey Tenderloin or Grilled Chicken Breast on top. YUM.

Storing Cranberry Jalapeno Dip

It’s so easy to store this dip recipe. Here’s what we recommend:

Store the cranberry-jalapeno mixture in an airtight container for up to one week or cover the dip in plastic wrap and store in the fridge for up to 3 days.

Make It Ahead

Want to save some time? Make this recipe ahead of time! Here's how:

Make the cranberry jalapeño relish up to one week ahead of time and keep it in the fridge before whipping the cream cheese and goat cheese. The longer the relish sits, the better it tastes!