clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cranberry-Jalapeño Cream Cheese Dip

  • Author: Mel's Kitchen Cafe
  • Prep Time: 5 hours 15 min
  • Total Time: 5 hours 15 minutes
  • Yield: 10 servings 1x


After a friend brought this to Friendsgiving, this became one of my favorite appetizers. It’s easy to make and a crowd-pleaser! Original recipe from Mel’s Kitchen Cafe


  • 12 ounces (340 g) fresh cranberries
  • 45 green onions, chopped
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño pepper, seeded and finely diced
  • 1 cup (212 g) sugar, more or less to taste
  • 1/2 teaspoon ground cumin
  • 2 tablespoons fresh lemon or lime juice
  • 1/4 teaspoon salt
  • 2 8-ounce packages (454 g) cream cheese, light or regular, softened
  • Crackers, for serving


  1. Pulse the cranberries in a food processor or blender until coarsely chopped. Add the green onions, cilantro, jalapeño, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped.
  2. Transfer the mixture to a covered container and refrigerate for 4 hours (or up to overnight) so the flavors have time to meld and develop.
  3. When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeño mixture.
  4. Refrigerate for up to an hour before serving. Serve with crackers.

Pin It on Pinterest