Pioneer Woman cranberry jalapeno cream cheese dip is a no-cook holiday appetizer: cranberries, jalapenos, lime and cilantro over whipped cream cheese. It takes about 10 minutes to prep and works for Thanksgiving, Christmas or game day, since both layers hold overnight in the fridge.
The food processor does the heavy lifting here, so you pulse just five or six times to keep the cranberry mixture chunky. Over-processing turns it into a wet paste that slides off the cream cheese, which ruins the layered look and waters down the texture.
Most cranberry cream cheese dips use pepper jelly over a plain block of cream cheese, but this version builds real flavor from scratch. Fresh jalapenos, cilantro and lime zest give it a brightness no jarred topping can match, and the sour cream keeps the base light.
Pioneer Woman Cranberry Jalapeno Cream Cheese Dip
Course: AppetizersCuisine: American, MexicanDifficulty: Easy8
servings10
minutes393
kcalA two-layer party dip with a chunky cranberry, jalapeno and lime topping spooned over a smooth whipped cream cheese and sour cream base.
Ingredients
- For the Cranberry Topping:
12 ounces cranberries, thawed if frozen (about 2 1/2 cups)
2 jalapenos, seeded and quartered, plus slices for garnish
1 green onion, roughly chopped
2 tablespoons roughly chopped cilantro
1 cup sugar
Juice and zest of 1 lime
- For the Cream Cheese Base:
16 ounces cream cheese, at room temperature
1/4 cup sour cream
Pinch of kosher salt
- For Serving:
1/2 cup toasted pecans, chopped (optional)
Crackers
Directions
- Pulse the cranberry topping:Place the cranberries, jalapenos, green onion and cilantro in a food processor. Pulse 5 or 6 times until roughly chopped. Add the sugar, lime juice and lime zest, then pulse 3 to 4 more times until just incorporated. The mixture should still be chunky. Transfer to an airtight container and refrigerate for at least 1 hour and up to overnight.
- Whip the cream cheese base:In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese, sour cream and salt. Mix on medium-high speed until light and fluffy, 2 to 3 minutes. Transfer to a shallow bowl, pie plate or serving platter and spread in an even layer.
- Assemble and serve: Strain any excess liquid from the cranberry mixture, then stir in the pecans if using. Spoon the cranberry mixture over the cream cheese. Garnish with jalapeno slices and serve with crackers.
FAQs
How do I control the heat level?
Remove the seeds and white ribs from both jalapenos if you want mild heat, since that is where most of the capsaicin sits. Leave a few seeds in if your crowd likes spice, then taste the mixture before chilling to make sure the level is right.
Why is there liquid pooling under the cranberry topping?
Strain the cranberry mixture through a fine mesh strainer before spooning it over the cream cheese, because the fruit releases liquid while it chills. Skipping this step leaves a pool of pink juice under the topping, which makes the dip look messy and thins the cream cheese layer.
My cream cheese base is lumpy. What went wrong?
The cream cheese needs to be at room temperature before you whip it, so pull it from the fridge at least an hour early. Cold cream cheese stays lumpy no matter how long you beat it, and those lumps show in the finished layer.
How long does this dip keep in the fridge?
This dip stays good in the fridge for up to three days, though the topping softens after the first day. Keep the cranberry layer and cream cheese layer in separate containers and assemble fresh each time you serve it.
Can I leave out the cilantro?
You can skip the cilantro if your family does not like it, since the lime and green onion carry enough fresh flavor on their own. Flat-leaf parsley works as a swap, but it is milder and will not add the same punch.
