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cranberry jalapeno dip with cream cheese stars and surrounded by cilantro

Cranberry Jalapeno Dip with Cream Cheese

Lydia Menzies


  • 12 oz fresh cranberries
  • 3-4 chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeno pepper, seeded and diced
  • 1 cup granulated sugar
  • 1/2 tsp cumin
  • 2 TBSP fresh lemon juice
  • dash salt
  • 16 oz cream cheese softened
  • Wheat Thins Crackers


  • Place cranberries in food processor and chop coarsely.
  • Add green onions, cilantro, jalapeno, sugar, cumin, lemon juice, and salt and pulse in food processor until finely chopped.
  • Place mixture in a bowl and cover. Refrigerate for at least 4 hours to let flavors combine. I like to make mine the night before and refrigerate overnight.
  • When you are ready to serve the dip, spread softened cream cheese on a medium to large serving platter.
  • Top cream cheese with the cranberry mixture. Cover the cream cheese evenly.
  • Garnish with cilantro.
    Serve with Wheat Thins or other crackers of your choice.