Print

Best Baked Cranberry Jalapeño Dip: Easy Crowd-Pleasing Recipe

baked cranberry jalapeño dip - featured image
Print Recipe

This baked cranberry jalapeño dip is the ultimate party appetizer—creamy, tangy, sweet, and spicy all at once. Made with simple ingredients like cream cheese, sour cream, cheddar, cranberries, and jalapeños, it comes together in minutes and disappears even faster.

Ingredients

Scale
  • 16 oz cream cheese, softened to room temperature
  • 1 cup sour cream (full-fat preferred, Greek yogurt works)
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1 cup fresh or frozen cranberries, roughly chopped (if frozen, do not thaw)
  • 2–3 fresh jalapeños, seeded and finely diced
  • 1/4 cup green onions, thinly sliced
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 tablespoon fresh lime juice (about half a lime)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh cilantro, chopped (for garnish, optional)
  • Extra sliced jalapeños and cranberries for topping

Instructions

  1. Preheat your oven to 375°F (190°C). Ensure cream cheese is at room temperature for smoothest mixing.
  2. Roughly chop cranberries into pea-sized pieces. If using frozen, chop while still frozen.
  3. Halve jalapeños lengthwise, remove seeds and membranes for milder heat, then dice into small, even pieces (about 1/4 inch). Wash hands immediately after handling.
  4. Shred cheddar cheese from a block (avoid pre-shredded). Set aside 1/2 cup for topping.
  5. In a large mixing bowl, combine softened cream cheese and sour cream. Mix until completely smooth and uniform, with no lumps.
  6. Add 1.5 cups shredded cheddar, Parmesan, chopped cranberries, diced jalapeños, green onions, minced garlic, lime juice, salt, and pepper. Stir until evenly distributed. Taste and adjust seasoning if needed.
  7. Transfer mixture to a greased 9×13 inch baking dish (or similar 2-quart casserole dish) and spread into an even layer.
  8. Sprinkle reserved 1/2 cup cheddar evenly over the top. Add extra sliced jalapeños and a handful of whole or halved cranberries on top.
  9. Bake for 25-30 minutes, until bubbly around the edges and golden brown on top. Start checking at 22 minutes.
  10. Let dip cool for about 5 minutes before serving. Garnish with chopped cilantro just before serving.

Notes

For a milder dip, use only one jalapeño and remove all seeds and membranes. For more heat, leave some seeds in or add a serrano pepper. To make ahead, assemble dip (minus topping) up to 24 hours in advance, cover with foil, and refrigerate. Add topping and bake, adding 5-10 minutes to baking time. If top browns too fast, tent with foil. Leftovers keep in the refrigerator for up to 4 days; reheat in oven at 350°F for 10-15 minutes. Not recommended for freezing.

Nutrition

Keywords: baked cranberry jalapeño dip, cranberry jalapeño dip, party dip, holiday appetizer, cream cheese dip, easy dip recipe

Find it online: https://zorbmeal.com/best-baked-cranberry-jalape-n-o-dip-easy-crowd-pleasing-recipe/