This Cranberry Jalapeño Cream Cheese Dip is an ideal holiday appetizer—bright, tangy cranberries meet sweet maple and a touch of jalapeño heat, all layered over creamy cheddar-spiked cream cheese.
Ready in about 30 minutes with only 15 minutes of active prep, this creamy dip balances tart, sweet and spicy flavors and makes an easy, festive addition to any gathering.
Why You’ll Love this Recipe
- Sweet and spicy. A pleasing contrast of tart cranberries and gentle jalapeño heat.
- Simple ingredients. Pantry staples and fresh produce make this fuss-free.
- Festive look. The red cranberry sauce and green onions create a holiday-ready presentation.
Ingredients
Cranberry Sauce
- 12 ounces cranberries (fresh or frozen)
- Juice of 1 large orange
- ½ cup maple syrup or honey
- 1 jalapeño, deseeded and diced (omit for no heat)
Dip
- 2 (8-ounce) packages cream cheese (use your preferred variety, softened)
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 4 green onions, diced
- 2 tablespoons fresh lemon juice (or fresh lime)
- 2 cups shredded cheddar cheese, divided
See the recipe card below for yield, times and full instructions.
Substitutions & Variations
- Use store-bought cranberry sauce to save time.
- Swap lime for lemon juice for a different citrus note.
- Substitute vegan cream cheese, Greek yogurt or sour cream if you prefer.
Instructions
Step 1: In a small saucepan over medium-high heat, combine cranberries, maple syrup (or honey), diced jalapeño and orange juice.
Step 2: Bring to a boil, reduce heat to low and simmer, stirring occasionally until the cranberries burst and the sauce thickens, about 10 minutes.
Step 3: When the sauce is thickened, drain any excess liquid if needed and let it cool slightly.
Step 4: In a bowl, beat the softened cream cheese with 1 cup of shredded cheddar, garlic powder, diced green onions, lemon juice and salt. Spread this mixture evenly in an 8×8 or 6×10-inch baking dish.
Step 5: Spoon the cranberry sauce over the cream cheese layer and sprinkle the remaining 1 cup of cheddar on top.
Step 6: Bake at 400°F (205°C) until the cheese is melted, about 15 minutes. Serve warm with crackers, tortilla chips or pita chips.
Recipe FAQs
Yes. Preparing the dip the day before lets the flavors meld; rewarm before serving.
Yes. Frozen cranberries work fine; they may take a few extra minutes to break down.
You can use vegan cream cheese, Greek yogurt or sour cream, though texture and flavor will vary.
Chef Tips
- Drain excess liquid from the cranberry sauce to avoid a runny dip.
- Adjust jalapeño quantity to suit your heat preference.
- Soften cream cheese to room temperature for easy mixing.
- Prepare ahead for stress-free entertaining; refrigerate and reheat before serving.
Serving
Serve warm with your favorite crackers, tortilla chips or pita chips. The bright cranberry and melted cheddar pair especially well with neutral, crunchy dippers.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for 3–4 days; best within the first 1–2 days. Freezing is not recommended because cream cheese can change texture. Reheat in a 350°F (175°C) oven for 15–20 minutes until warmed through.
Tools
- Saucepan
- Baking dish or casserole dish (8×8 or 6×10-inch works well)
Did you make this recipe? Leave a rating and a comment—I’d love to hear how it turned out!
Cranberry Jalapeño Cream Cheese Dip
Yields: 8 servings
Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins
Ingredients
- 12 ounces fresh or frozen cranberries
- Juice of 1 large orange
- ½ cup maple syrup or honey
- 1 jalapeño, deseeded and diced (optional)
- 2 (8-ounce) packages cream cheese, softened
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 4 green onions, diced
- 2 tablespoons fresh lemon juice
- 2 cups shredded cheddar cheese, divided
Instructions
- In a small saucepan over medium-high heat, combine cranberries, maple syrup (or honey), diced jalapeño and orange juice.
- Bring to a boil, reduce heat to low and simmer, stirring occasionally until cranberries burst and sauce thickens, about 10 minutes. Drain any excess liquid if desired.
- Preheat oven to 400°F (205°C). In a bowl, mix softened cream cheese with 1 cup shredded cheddar, garlic powder, green onions, lemon juice and salt. Spread into an 8×8 or 6×10-inch baking dish.
- Top with cranberry sauce and the remaining 1 cup shredded cheddar. Bake until cheese is melted, about 15 minutes. Serve warm.
Notes
- Make ahead by assembling and refrigerating; reheat before serving.
- Adjust jalapeño for desired heat level.
- Do not freeze; cream cheese may separate.