Description

This Sweet & Spicy Cranberry Jalapeño Cream Cheese Dip is a festive and irresistible party appetizer perfect for the holidays. It combines the tartness of fresh cranberries with the heat of jalapeños, balanced by creamy smooth cream cheese and zesty scallions, delivering a delightful blend of flavors that guests will love.

Ingredients

Scale

Cranberry Sauce

12 ounces fresh cranberries (or frozen)
3/4 cup pomegranate juice
2/3 cup granulated sugar
1/2 teaspoon salt

Cream Cheese Dip

16 ounces cream cheese, softened
1/4 cup chopped scallions
3–4 tablespoons pickled jalapeños, chopped (mild or hot)
2 teaspoons lemon zest (from 1 lemon)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

To Serve

Crackers for scooping (could be gluten-free)

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Instructions

Make Cranberry Sauce: Set a small saucepot over medium heat. Pour in the cranberries, pomegranate juice, sugar, and 1/2 teaspoon salt. Stir well and bring the mixture to a boil, then lower the heat and simmer for 8-10 minutes until the sauce thickens.
Prepare Cream Cheese Mixture: In a medium mixing bowl, combine softened cream cheese, chopped scallions, 3 tablespoons chopped jalapeño, lemon zest, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Smash and mix well until smooth and evenly blended.
Adjust Seasoning: Taste the cream cheese dip and add additional chopped jalapeños, salt, or pepper as desired to achieve your preferred level of spice and seasoning.
Cool Cranberry Sauce: Remove the cranberry sauce from heat and let it cool and thicken. It can be warm to the touch but not hot when assembling.
Assemble the Dip: Place the cream cheese mixture in a serving bowl. Once the cranberry sauce is sufficiently cool, spoon it over the cream cheese dip to create a layered effect.
Garnish and Serve: Sprinkle extra scallions on top if desired and arrange crackers around the bowl for scooping. Serve at room temperature for best flavor and texture.

Notes

Make Ahead: This dip can be prepared up to 2 days in advance by layering the cranberry sauce directly over the cream cheese, then covering and refrigerating.
Alternatively, you can prepare the components up to 5 days ahead but keep the cranberry sauce and cream cheese mixture separate in the refrigerator until ready to serve.
For a spicier dip, increase the amount of chopped jalapeños according to taste.
Use gluten-free crackers to make this recipe gluten-free friendly.