Set out this Cranberry Jalapeno Dip at your next party, it’s quick to make and full of delicious bold and spicy flavors. This salsa is simply amazing served over cream cheese for an incredibly easy party appetizer.
This page may contain affiliate links, please see my full disclosure for policy details. I earn commissions if you shop through the links on this page
This dip is also my go-to appetizer to make for the holidays. It's so festive, and everyone loves it, plus it has simple ingredients. Pair this spicy salsa with your favorite crackers or sliced bread. But this salsa is also just as tasty, served with slices of ham or scoop it up with some salty tortilla chips.
Why we love this homemade salsa
- 7-Ingredients for a colorful and tasty dip
- I gotta mention the color again, this salsa is bursting with beautiful red cranberries, jalapenos, green onions, and cilantro for an amazing green color. There is just so much flavor going on in this salsa.
- This dip lasts for days which is perfect to make ahead and have ready to eat.
- You can serve this dip any time of the year, but this salsa and cream cheese dip is always served for Thanksgiving, Christmas, and game days! It's kind of a tradition now.
- If you mix a little bit of the salsa with a little bit of the cream cheese, it makes a great spread for your bread, just add some sliced ham or turkey for a delicious sandwich.
- Use this for more than just a dip, pair it with meats, cheeses, and toppings.
Cranberry Salsa Ingredients
for the best dip ever
Ingredients to make the tastiest salsa dip
- Cranberries -if possible, use fresh but thawed frozen cranberries will work.
- Sugar -granulated white sugar to offset the tart cranberries
- Green onions - the tops of the onions provide great flavor and color.
- Fresh cilantro - this adds some really distinct citrusy flavor.
- Fresh ginger - this adds a sweet, peppery flavor.
- Fresh lime - add a splash of citrus for flavor; you can even zest the lime.
- Fresh jalapeno peppers - these wonderful peppers add a delicious spiciness that pairs well with the tart cranberries.
- Cream cheese (optional) -
Helpful tips for these ingredients
For the cilantro - make sure to wash this because it can be sandy.
Grab the cilantro by the stems and bunch them together on a cutting board. With a sharp chef's knife start chopping the leaves down to the top of the stems. When you get to just the stems, you can discard them.
At this point, you will have a rough chop, if you want, continue to chop the cilantro to a finer chop.
For the jalapeno - Lay the jalapeno on a cutting board and cut the stem off. Next, slice the jalapeno in half and remove the seeds and the white pith. Cut each half of the jalapeno into long slices, then gather the slices together, and cut those into small dice.
Check out my Jalapeno Popper Roll-Ups post for some more great tips for handling and cutting jalapenos.
Let's make salsa
Step 1. Add the berries to a food chopper or food processor and pulse until finely chopped, it just takes a few times. Don’t go crazy here, you don’t want the cranberries too small or mushy.
Step 2. Wash the cilantro, jalapenos, and green onions. Using a large cutting board and a chef's knife, chop the cilantro and jalapenos. Thinly slice both the white and green parts of the green onions, and with a grater, grate the ginger.
Step 3. In a medium-sized bowl add the chopped berries, sliced green onions, jalapenos, cilantro, and ginger.
Step 4. Mix to combine, then add the lime juice and sugar, and mix again.
Step 5. Cover the bowl with plastic wrap and refrigerate for several hours before serving. This allows the flavors to blend together for some amazing flavor.
Store the salsa in an airtight container in the refrigerator for up to four days.
Because cranberries are tart, taste the salsa before serving, and if you prefer something sweeter add a little sugar to taste. Just be prepared for a salsa with loads of flavor.
Place an 8-ounce block of cream cheese on a plate and pour the salsa over the cheese.
Serve with crackers, slices of fresh or toasted bread, pita bread, or pretzel crisps.
Sometimes the salsa can release some juices in the bottom of the bowl, so make sure to drain the liquid off before pouring it on top of the cream cheese.
This salsa is also wonderful served with tortilla chips for dipping.
Pair this salsa with ham, sausages, pork chops, or even chicken and turkey.
You can, but when the salsa defrosts the texture will be softer and liquidy, which just needs to be poured off before using.
Besides using a dip, serve it as a relish with meats and cheese.
There are a lot of flavors going on in this recipe, but the dip is sweet, tart, savory, and spicy.
Because it's fun to change things up a bit
- For a milder flavor just use fewer jalapenos which will change the heat level
- For a bolder flavor, add some of the jalapeno seeds, they contain heat
- If you don’t have lime juice, try using lemon juice
- Instead of sliced green onions, use a red onion
- I know cilantro is iffy for some, personally, it’s one of my favorite herbs, but you can leave it out. Maybe add parsley for the pretty green color.
- Instead of a block of cream cheese, use whipped cream cheese.
- Goat cheese and brie are also delicious with this salsa.
I have some great cranberry and jalapeno recipes for you to try
Instead of making pie, make this easy Apple Cranberry Galette for dessert.
These Jalapeno Popper Roll-Up are always a hit at a party, make a double batch because they disappear fast.
Try this 4-ingredient Orange Cranberry Sauce it's delicious with ham or turkey, we even spoon it over yogurt.
This Winter Fruit Salad is so refreshing with apples, oranges, pomegranate, and fresh cranberries mixed together in a honey mint dressing.
Baked Sweet Potato Slices are a favorite fall and holiday side dish to serve.
More One Hot Oven recipes
Cranberry Jalapeno Dip
As an Amazon Associate I earn from qualifying purchases.
- Place the cranberries in a large strainer and rinse them under cold water, then pick out any berries that look old or wilted. Add the cranberries to the bowl of a food processor and pulse on and off until the berries are chopped. Be careful to not process the cranberries.Place the cranberries in a large mixing bowl.
- Wash and dry the cilantro and the green onions. On a large cutting board gather a small bunch of cilantro and finely chop the leaves. For the green onions line them up side by side on the cutting board and thinly slice the white and most of the green part of the onion. Add these ingredients to the cranberries.
- Wash and dry the jalapenos and place them on the cutting board. Cut off the top, then slice the jalapenos in half. Remove the with pith and the seeds. Cut each half of the jalpapeno into long strips then gather the strips together and cut them into small dice.Add the jalapeno to the cranberry mixture.
- Juice the lime and measure out 3 tablespoons of juice and add to the cranberries.
- Using a Microplane grater, grate the fresh ginger and add that to the bowl. (Optionally, you can use bottled grated ginger.)
- Pour the sugar on top of the cranberry mixture and stir well until all the ingredients are mixed together. Cover the bowl with plastic wrap and store in the refrigerator for four days.
Pin me for later!
Thank you for stopping by the One Hot Oven blog. Please leave a comment to say Hello or just let me know what you are baking these days, I always love hearing from fellow bakers. Have any questions or just want to chat about the recipe? Please visit my about page for information, and I’ll be happy to help!
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing both sweet and savory family-friendly recipes for your cooking and baking inspiration.