Cranberry Jalapeno Dip

diced jalapenos and cranberries with cilantro over a cream colored dip with crackers on the side

Creamy, spicy and filled with the flavors of the holiday, this Cranberry Jalapeno Dip comes together in under 5 minutes and is perfect for parties and gatherings!

Course Appetizer

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 176kcal

Author Danielle Wolter

Cost $8

Ingredients

8 ounces cream cheese
¼ cup coconut sugar substitute brown sugar
½ teaspoon salt
1 tablespoon honey
1 teaspoon chili powder
1 whole fresh jalapeno diced
6 ounces fresh or frozen cranberries halved or quartered
¼ cup cilantro chopped
1 teaspoon fresh lemon juice

Instructions

Let the cream cheese soften to room temperature.
In a bowl, add the sugar, cream cheese, honey, salt and chili powder and mix together until well combined and not grainy. You can also use a mixer for convenience.
In a separate bowl, combine the cranberries, jalapeno, cilantro and lemon juice and toss to coat with the lemon juice.
Pour the cream cheese mixture in a bowl. The mixture should be about 1 ½ inches thick.
Pour the cranberry mixture on top and serve with crackers.

Notes

For extra spice, add an additional jalapeno or other hot pepper like Thai chili or habanero pepper.
Mix the cream cheese mixture well to prevent it from being grainy.
The recipe can be easily doubled, tripled or quadrupled.
The chili powder can be ommited if you'd like less spice.
Chop the cranberries in smaller pieces if desired. They can be quartered or halved.

Nutrition