Cranberry jalapeño cream cheese dip is a mix of sweet, tangy and spicy. A simple dip for the perfect appetizer to dip with crackers or veggies.

No baking required, everything is whipped together in one bowl, then it’s ready to serve.
Perfect for gatherings and stable throughout the day in a cool area. But, if there are leftovers you’ll need to refrigerate them.

Cranberries (fresh or frozen), if you like the cranberries from the can, that is fine. Note that it’ll change the color of the dip.
Jalapeño
Cream cheese
Greek yogurt or sour cream, both work perfectly in the recipe. It comes down to personal preference. I like Greek yogurt for the added protein.
Granulated sugar
Lemon

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Cranberry Jalapeño Cream Cheese Dip

Cranberry jalapeño cream cheese dip is a mix of sweet, tangy and spicy. A simple dip for the perfect appetizer to dip with crackers or veggies.

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Course: Appetizer

Cuisine: American

Keyword: Cranberry Jalapeño Cream Cheese Dip

Prep Time: 15

Total Time: 15

Servings: serving

Calories: 209kcal

In a bowl, whip the cream cheese and sugar together on a high speed until the cream cheese is fluffy and the sugar has dissolved. About 3 minutes is good.
Next, fold in the Greek yogurt and squeeze the lemon in. Fold everything together until smooth and combined.
Fold in the cranberries and jalapeños next. Lastly, add salt to taste. Serve immediately or store for later in the refrigerator.