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You can't go wrong with this Festive Cranberry Jalapeño Cream Cheese Dip—it's loaded with creaminess, tang, and a kick of heat. You get silky cream cheese, zingy cranberry sauce, and plenty of fresh jalapeño fire. Scoop it up at a cozy get-together or your next party. It's bold, bright, and sure to disappear fast!
What Makes This Irresistible Dip Stand Out
This one's got that sweet-heat thing totally down. It's super simple—done in just ten minutes and you can tweak the spice to fit your crowd. The cheerful splash of green and red looks amazing, and it tastes even better with veggies, breads, or crunchy crackers. Grab it for your next holiday bash!
Key Stuff You Need To Nail It
- Base Stars:
- 8 oz (227g) cream cheese, kept exactly at 65°F (18°C)
- At least 33% fat for that rich bite
- It should be dreamy smooth and easy to spread
- Cranberry Details:
- ½ cup (120g) cranberry sauce, let it warm up to 70°F (21°C)
- Sugar content: 55-60° brix
- Needs to be thick—not runny
- Pucker-worthy tartness: pH between 3.2-3.5
- Fresh Fixings:
- 1-2 jalapeños (30-45g), diced super tiny (1/8-inch)
- Skip the seeds and white ribs if you're after medium spice
- Toss in 1 tbsp (3g) fresh cilantro, chopped up fine
- No more than 85% water here
- Cheesy Bonus (Totally Optional):
- ½ cup (56g) sharp cheddar, freshly shredded
- Moisture sits around 34-36%
- Chill it at 40°F (4°C)
- Tiny Flavor Boosts:
- 1/4 tsp (1.5g) fine sea salt
- 1/8 tsp (0.3g) black pepper, ground fresh
How To Pull It Together
- Last-Minute Touches
- Take the dip out of the fridge about 10-15 minutes before you serve it. You're shooting for it to hit 55-60°F (13-16°C). If you saved any jalapeño rings or cilantro, sprinkle 'em on top before folks dig in.
- Getting It All Set
- Let it chill for 15-20 minutes at 40°F (4°C). Dip should land at 45-50°F (7-10°C) if you want it to be perfectly scoopable.
- Make It Pretty
- Grab your rubber spatula and move the dip into your serving bowl. Smooth out the top, then swirl it a bit with a spoon—just for looks. If you’re feeling extra, sprinkle cheddar over it now.
- Mix Those Flavors
- Add your cranberry sauce to the cream cheese in two rounds so you get some streaks of color. Toss in the jalapeños and cilantro, mixing until they’re spread around. Add salt and pepper till it tastes right.
- Start With The Base
- With your mixer on medium (speed 4), whip up the cream cheese for 2 to 3 minutes. You want it light, fluffy, and lump-free. Don’t let it get warmer than 70°F (21°C).
- Warm Up The Room
- Set your kitchen to stay cozy between 68-72°F (20-22°C), and keep humidity under 60%. Gather your digital scale and food processor if you use one.
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Nutrition Breakdown
Every 2-tablespoon scoop gives you about 200 calories. You’re looking at roughly 17g fat, 7g carbs, and 3g protein per serving. It's got big flavor so go easy, and if you want to keep things light, crunch on fresh veggies alongside it.
Common Questions
- → Can I make this ahead?
Totally! Put it together, cover it, and chill up to two days. Take it out a little before serving so it softens up.
- → What's the best cranberry sauce to use?
Homemade or from the store? Both are good. The kind with whole berries gives extra bite compared to the jelly one.
- → How spicy is this dip?
You get to pick the heat. One jalapeño keeps it pretty tame, two cranks it up, and if you don't want it too spicy, just take the seeds out.
- → What can I serve with it?
Crunchy crostini or your favorite crackers work great. Fresh veggie sticks like carrots, peppers, or cucumbers are super tasty too.
- → Can I freeze this dip?
Freezing isn't a great idea. Cream cheese gets weird and gritty after thawing. Just keep it in the fridge and enjoy fresh.