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Cranberry Jalapeño Dip with chopped cranberries, jalapeño, and cilantro over whipped cream cheese, served with crackers

Cranberry Jalapeño Dip

A sweet, tart, and gently spicy Cranberry Jalapeño Dip spooned over a whipped cream cheese and Greek yogurt base. Made with half the usual sugar and prepped the day before.
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Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cranberry Topping
  • 12 oz fresh cranberries 340 g
  • 1/2 cup granulated sugar 100 g, or monk fruit/allulose blend
  • 1 to 2 jalapeños seeded and chopped
  • 4 green onions cut into 1-inch pieces
  • 1/3 cup fresh cilantro loosely packed
  • 2 tbsp fresh lime juice
  • 1/4 tsp kosher salt
Creamy Base
  • 8 oz block cream cheese 226 g, softened
  • 1/2 cup full-fat plain Greek yogurt 120 g
  • 1/2 tsp lime zest

Method
 

  1. Pulse: Pulse the cranberries, jalapeño, green onions, and cilantro in a food processor 8 to 10 times, until finely chopped but not pureed.
  2. Season and chill: Stir in the sugar, lime juice, and salt. Cover and refrigerate at least 4 hours or overnight.
  3. Whip: Beat the cream cheese, Greek yogurt, and lime zest until smooth, then spread in a shallow dish.
  4. Drain and serve: Drain the cranberry mixture in a fine-mesh strainer, spoon it over the base, and serve with crackers or vegetables.

Notes

  • Always drain the topping before serving, or the juice turns the base pink and watery.
  • Use block cream cheese, not whipped tub cream cheese, so the base holds its shape.
  • Frozen cranberries work. Thaw and pat them dry before pulsing.
Kitchen Shortcut: Skip the separate base bowl. Soften the cream cheese right in the serving dish and beat in the yogurt there with a fork.
Pro-Chef Tip: Pulse the cilantro stems along with the leaves. The stems carry the most flavor and stay greener overnight.
Nutrition is an estimate per serving (about 1/4 cup), dippers not included. Carbs drop to about 5 g with a monk fruit or allulose blend.