Cranberry Jalapeno Dip Recipe
Cranberry Jalapeño Dip is a vibrant, zesty, and creamy party favorite that balances tart cranberries, spicy jalapeños, and savory cheeses. It’s bold in flavor, festive in color, and irresistibly scoopable—perfect for crackers, chips, or spreading on toasted bread.
Equipment
- Small bowl
- Kettle or saucepan (for boiling water)
- Colander or fine mesh strainer
- Food processor
- Rubber spatula
- Mixing bowl
Ingredients
- ¾ cup boiling water
- ⅔ cup sweetened dried cranberries
- ⅔ cup grated asiago cheese
- 1½ tbsp white sugar
- ¼ cup pickled jalapenos
- 1 jalapeno pepper, seeded and finely chopped
- ¼ cup diced red onion
- 2 packages of cream cheese, softened
Instructions
- Start by placing the cranberries in a small bowl and covering them with boiling water.
- Let them soak for about 3 minutes to soften, then drain thoroughly.
- Transfer the cranberries to a food processor along with fresh jalapeño, pickled jalapeño, a splash of the pickled brine, red onion, and sugar.
- Pulse the mixture until it’s very finely chopped, almost relish-like in texture.
- Scrape the cranberry mixture into a mixing bowl and add softened cream cheese and shredded asiago cheese.
- Stir everything together until well combined, smooth, and spreadable.
- Chill the dip in the refrigerator until you’re ready to serve.
Notes
- Let the cream cheese sit at room temperature for 30 minutes for easier blending.
- Add a squeeze of lime juice for a citrusy brightness that complements the heat.
- For more texture, fold in chopped pecans or walnuts after mixing.