Description

This vibrant Cranberry Jalapeno Dip is a perfect balance of tart, sweet, and spicy flavors combined with creamy richness. Fresh cranberries, zesty citrus, and a hint of mint are blended together with jalapenos for a subtle heat, all layered over fluffy whipped cream cheese. This no-cook dip is a festive and refreshing appetizer ideal for holiday gatherings or any occasion where you want a flavorful crowd-pleaser served with crackers or toasted baguette slices.

Ingredients

Scale

Fruit & Herbs

12 ounce bag fresh cranberries
2 small jalapenos (seeds and white membranes removed)
1/4 cup fresh mint leaves (packed)
1 large lime (juiced)
1 medium navel orange (quartered, peel included)

Spices & Sweeteners

1/2 – 3/4 cup white granulated sugar (adjust to taste)
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom (or substitute additional 1/4 teaspoon cinnamon)

Dairy

16 ounces cream cheese (softened to room temperature)
2 tablespoons milk or cream

Serving

Crackers (such as toasted baguette slices, Triscuits, etc.)

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Instructions

Prepare cranberries: Rinse cranberries under cold water and add them to a food processor fitted with a blade attachment.
Prepare jalapenos: Rinse jalapenos, slice each in half lengthwise, and remove seeds and white membranes to reduce heat. Add jalapenos to the food processor.
Add mint: Coarsely chop the packed 1/4 cup of fresh mint leaves and add them to the food processor for a fresh herbal flavor.
Juice lime: Slice the lime in half and squeeze all the juice from both halves into the food processor. Discard remaining peel.
Add orange: Quarter the navel orange including the peel and add whole pieces to the processor for bright citrus notes and natural sweetness.
Add spices and sugar: Add 1/2 cup sugar to start (can adjust later), 1/4 teaspoon salt, 1/4 teaspoon cinnamon, and 1/4 teaspoon cardamom (or extra cinnamon).
Process mixture: Secure the lid on the food processor and pulse in 2-second increments until the mixture is chopped finely but still chunky — avoid pureeing to retain texture.
Adjust sweetness: Taste the mixture and add up to an additional 1/4 cup sugar if desired to balance tartness.
Whip cream cheese: In a mixing bowl, add softened cream cheese blocks. Using a stand or hand mixer with a whisk attachment on medium-high speed, whip until creamy and smooth.
Whisk in milk: Add 2 tablespoons milk or cream to the cream cheese and continue beating on medium-high until the mixture becomes light, airy, and fluffy.
Assemble cheese base: Transfer whipped cream cheese to a serving plate. Spread evenly, creating a slight lip around the edges to hold the cranberry mixture and juices.
Add cranberry topping: Using a slotted spoon, drain excess liquid from cranberry mixture and spoon the chunky topping into the center of the cream cheese, leaving an inch or two of cream cheese border visible.
Drizzle juice: Spoon some of the reserved cranberry juice over the exposed cream cheese around the edges for flavor and visual appeal.
Garnish: Decorate with extra fresh chopped mint leaves, thin slices of jalapeno, and sugared or plain cranberries to add color and texture.
Chill and serve: Cover the dip and refrigerate until ready to serve. The dip keeps well for 4-5 days refrigerated.

Notes

The sugar amount can be adjusted according to your taste preference for sweetness and tartness balance.
Removing jalapeno seeds and membranes significantly reduces heat for a milder dip; adjust jalapeno amount for spicier variation.
Using whole orange including peel adds a slight bitterness and extra texture that complements the cranberries.
Whipping cream cheese with milk aerates it, making the dip lighter and creamier.
Serve with sturdy crackers, toasted baguette slices, or crisp breads to hold the dip well.
This dip is excellent for holidays and festive occasions due to its colorful, attractive presentation and seasonal flavors.
Store leftovers covered in the refrigerator; consume within 4-5 days for best freshness.