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Cranberry Jalapeño Cream Cheese Dip

A Savory Cranberry and Cream Cheese dip perfect for your next holiday party!
Prep Time 30 mins
Course Appetizer
Cuisine American


  • Stand Mixer (for whipping cream cheese)
  • Serving Dish


  • 1 12 oz. Bag Whole Fresh Cranberries (Organic Preferable)
  • 1 Jalapeño pepper, seeded & finely chopped
  • 3 Green Onions Chopped
  • 1/8 cup chopped cilantro
  • 1/3 Cup Coconut Sugar
  • 1/2 Tsp chili powder
  • 1/2 Lemon Juice (approxamately 2 TBSP)
  • 16 Oz cream cheese, softened
  • 1 Cup Cabot Extra Sharp White Cheddar, grated
  • Few Shakes Garlic Powder


  • Chop Cranberries in a food processor until they are finely minced (but not a liquid).
  • Place chopped cranberries in a medium bowl. Stir in sugar, chili powder, jalapeños, green onion, cilantro, and lemon juice. Cover and refrigerate for at least a couple hours (up to overnight) so flavors can incorporate.
  • Meanwhile, in your KitchenAid stand mixer with the paddle attachment, whip your softened cream cheese with the cheddar, and add 2-3 shakes of garlic powder.
  • Spread cream cheese in the bottom of a serving dish (or pie plate). Refrigerate until ready to serve, or if ready to serve, top with cranberry mixture.
  • Serve right away, or cover and store in refrigerator until ready to serve.


Discard after a week if not fully consumed. Enjoy!
Keyword Appetizers, Cream Cheese, Jalapeno