Cranberry Jalapeno Dip

We make a LOT of recipes during the year and try to share the best of them with you. We can say, without a doubt that this Cranberry Jalapeno Dip is one of THE best recipes we’ve had. It’s so good that last year Courtney made it at least five times, Jordan at least twice, and Rumella two or more! And, truth be told, this year, Kayla has already made it and Courtney will be making it this week…..it is SO good! According to the website we pinned it from (https://sparrowsandlily.com/) it has been viewed over 4 million times! Let us know if you try it and if YOU love it as much as we do!

  • 12 oz fresh, uncooked cranberries
  • 1/4 cup green onion
  • 1-2 fresh jalapeño peppers
  • 2 Tbsp. cilantro (optional)
  • 3/4 to 1 Cup sugar (according to taste)
  • 1 Tbsp. lemon juce
  • 1/8 tsp. salt
  • 16 oz. cream cheese (whipped)
  1. Use hand food chopper to chop cranberries. (It is best to not use a food processor to chop these as the cranberries liquify too much.)
  2. Chop green onion, jalapeño peppers and cilantro.
  3. In a medium-sized bowl, add chopped cranberries, green onion, cilantro and jalapeños.
  4. Add sugar, lemon juice and salt on top of cranberry mixture and stir gently until blended.
  5. Cover with plastic wrap and place in refrigerator overnight.
  6. Take cranberry mixture out of the refrigerator and stir all ingredients together. Strain out all liquid using a collander with small holes.
  7. Whip softened cream cheese with hand mixer until smooth (about 2 minutes) and spread cream cheese over bottom of a pie plate or 9×9 dish.
  8. Pour cranberry mixture atop cream cheese and keep in refrigerator until ready to serve.
  9. Use a spoon to spread over Ritz crackers and enjoy!!

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