Cranberry cream cheese dip combines creamy and sweet flavors with a hint of tartness, making it a perfect appetizer for gatherings or holiday meals.
It is one of the best and easiest appetizers you can make over the Holidays. Thanksgiving, Christmas or New Year’s Eve, this cranberry dip is perfect for all winter occasions and will without a doubt become a favorite among your cream cheese recipes!
How to make cranberry cream cheese dip
Gather all the ingredients:
- Fresh produce – fresh cranberries, green onion, jalapeno, lemon and cilantro
- Dairy – cream cheese
- Condiments – sugar and salt
Kitchen tools and gadgets you will need:
- Food processor – When following this recipe, you can fit everything into a small food processor. But, if you want to double it, you will either need to do it in 2 batches or use a larger one.
- Cutting board and knife
- Fine mesh strainer and a bowl
- Serving plate – Any deep plate will work great and so will a pie dish or glass brownie pan.
To make the cranberry topping for whipped cream cheese, simply throw all the ingredients in a food processor and pulse a few times. You don’t want to turn the mixture into a mash, but you want it to be finely like cut.
Next, you need to whip the cream cheese. This is best done in a food processor as well. Try without any liquid.
Only if you see it is not working, add a little splash of milk. Say a tablespoon. You want a creamy texture, but you don’t want to turn it into a soup, so it is better to add a little at a time rather than a lot at once.
What to eat with cranberry cream cheese dip?
The best dippers are crackers of your choice or crostini.
Mini jalapeno breadsticks could also work here or tortilla chips.
Can I make this ahead?
You can make it in advance and store in the fridge, but I think it tastes so much better when fresh!
Tip: When making several hours ahead, for best results, store the whipped cream cheese and the cranberry topping in separate airtight containers. Then, assemble before serving. To elevate it I like to generously top it with chopped cilantro, green onion and jalapenos.
Can I use frozen cranberries?
I do not recommend doing so. Their texture when thawed is different from the fresh ones.
Possible substitutions:
Instead of lemon juice, lime juice can also work!
Green onions – You could use shallot instead.
Fresh jalapenos – If you can’t get them, try to find some other chilies in your local store. Try Anaheim or Poblano peppers.
More cream cheese recipes for you to try:
- Goat Cheese Wrapped Grapes
- Smoked Salmon Dip – Ready in less than 5 minutes!
- Strawberry Bruschetta – A tasty and pretty-looking appetizer for any occasion!
- Stuffed Tomatoes – Perfect bite-sized appetizer.
- Olive Cheese Balls – These savory snacks are ideal for parties and as appetizers.
- Salmon Cucumber Rolls – A refreshing showstopper at your next gathering.
Cranberry Cream Cheese Dip
Ingredients
- 8 ounces cranberries (230 grams, see note 1)
- 2 green onions (cut into smaller pieces)
- 1 fresh jalapeno (seeds removed, see note 2)
- ½ cup fresh cilantro (see note 3)
- 2 teaspoons fresh lemon juice
- salt (a pinch)
- ⅓ cup sugar (see note 4)
- 16 ounces cream cheese (450 grams softened, see note 5)
Instructions
- To a food processor, add cranberries, green onions, jalapeno, cilantro, lemon juice and salt. Pulse until the ingredients are finely chopped. Stir in sugar.
- Transfer the mixture to a strainer sitting over a bowl. Let it sit for about 5-10 minutes.
- Meanwhile: Clean the processor, then process/whip the cream cheese until smooth and creamy. If it doesn’t come together, add about a tablespoon of milk to help the process. Add more if needed.
- Now, help the cranberry mixture release some of its juices and press down with a spoon or spatula. Set aside.
- Spread whipped cream cheese onto a deep plate and top with the cranberry mixture.
- Optional: Top this with finely chopped cilantro, green onion and jalapeno.
- Serve with crackers of your choice, mini toasts or crostini.
Notes
- This is about 1.5 cups. I don’t recommend substituting fresh cranberries with frozen ones.
- Instead of jalapenos, you can use Anaheim or Poblano peppers. You might need to adjust the quantity to your liking. I used 1 only but you can add more if you like the heat.
- This herb adds so much flavor to this dip so you can be generous.
- Sugar balances off the tartness of fresh cranberries. ⅓ cup is just the right amount. You can try with ¼ cup only and add a little more, if you feel like it is needed.
- Spreadable Philadelphia works great.
- Make ahead: I find this dip (especially the cranberry topping) best shortly after being made. It is so fresh and flavorful. I also made it ahead and chilled it in the fridge overnight. It was nice but I felt like it lost its freshness. The freshness that came from all the fresh ingredients. If you are OK with that, then go ahead and make it in advance. As for the whipped cream cheese: You can make it the night before without any issues and keep it refrigerated in an airtight container.
Carol says
This dip is absolutely amazing, so flavorful and incredibly easy to make!
Julia | Appetizer Addiction says
Thanks so much for your feedback and rating, Carol!