Cranberry Jalapeño Dip Costco
A vibrant, creamy dip blending sweet cranberries, spicy jalapeños, and tangy cream cheese, perfect for parties and holidays with easy prep and fresh flavors.
Equipment
- 1 food processor or blender
- 1 sharp knife and cutting board
- 1 mixing bowl
- 1 serving platter or plate
- 1 rubber spatula
- 1 measuring cups and spoons
Ingredients
- 12 oz fresh cranberries 1 bag
- ½ cup granulated sugar
- 1 small bunch green onions about 5, chopped
- 1 –2 jalapeños seeded and chopped
- ¼ cup fresh cilantro chopped
- 1 tablespoon lime juice
- ¼ teaspoon salt
- 8 oz cream cheese softened
- Optional: extra cilantro or lime zest for garnish
- Crackers tortilla chips, or crostini for serving
Instructions
- Add cranberries, sugar, green onions, jalapeños, cilantro, lime juice, and salt to a food processor and pulse until finely chopped but still chunky.
- Transfer the cranberry salsa to a bowl, cover, and refrigerate for at least 2 hours to allow flavors to meld.
- Place the block of cream cheese on a serving plate and let it soften at room temperature.
- Spread the softened cream cheese gently or leave it whole for spooning.
- Spoon the chilled cranberry jalapeño salsa over the cream cheese evenly.
- Let the assembled dip sit for 5 to 10 minutes at room temperature before serving.
- Garnish with extra chopped cilantro or lime zest if desired, and serve with crackers, tortilla chips, or toasted baguette slices.
Notes
- Pulse salsa for a chunky texture; avoid pureeing.
- Chill salsa at least 2 hours for best flavor.
- Use gloves when handling jalapeños to prevent irritation.
- Softened cream cheese spreads more easily.
- Drain excess juice from salsa before assembling dip.
- Make salsa up to 2 days ahead; store refrigerated.
- Leftover salsa is great on sandwiches or grilled meats.
- Substitute honey for sugar for added sweetness.
- Adjust jalapeños based on heat preference.
- Use whipped goat cheese or Neufchâtel for a different cream base.