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This cranberry jalapeño dip is my fresh take on the cult favorite Costco version. It’s bright, tangy, a little spicy, and wildly easy to make at home. It’s the same addictive flavors, but you get to make it how you like!
Why This One Beats the Store-Bought Stuff
- Real Ingredients: You get bright, real cranberry and jalapeño flavor without the preservatives and processed taste of the Costco version.
- Customizable: Adjust the heat and sweet to your preference so it always turns out the way you like it.
- Better texture: This homemade version stays creamy and scoopable! Just like in my jalapeño artichoke dip and creamy chicken alfredo dip.
Cranberry Jalapeño Dip Ingredients
- Cranberries: I love a chunky dip, so I only pulse a few times. Blend the cranberries longer for fewer chunks. Strain the liquid well, as excess juice will make your dip too runny.
- Like it Spicy? Use an additional jalapeño if you like it spicy!
- Sugar: Use more or less sugar depending on your preference. I like it on the sweeter side, but you can use less sugar if you like it tart!
How to Make Cranberry Jalapeño Dip
I’m obsessed with this cranberry dip from Costco, so I knew I had to make my own version. It’s the perfect dip for a Thanksgiving appetizer. The key is to really strain the cranberries so your dip doesn’t get soggy!
- Combine & Blend: In a blender or food processor, add fresh cranberries, jalapeños, green onions, sugar, fresh lime juice, and salt. Pulse a few times, leaving the mixture chunky, not fully blended.
- Strain: Spoon the cranberry mixture into a fine mesh strainer and strain the liquid well. Reserve some for later.
- Beat Cream Cheese & Sour Cream: In a medium-sized bowl, add softened cream cheese and sour cream. Mix using an electric hand mixer until smooth and creamy.
- Combine: Add the cranberry mixture to the cream cheese mixture and stir until combined. Add a splash of the reserved juice to add color. You can also add extra liquid for a creamier dip.
- Chill: Cover and refrigerate the cranberry jalapeño dip for at least 1 hour or until ready to serve. Taste and add additional sugar or salt, if needed. Serve with crackers!
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In a blender or food processor, add 1 ½ cups fresh whole cranberries, 1 medium jalapeño, 2 stalks chopped green onions, ½ cup granulated sugar, 1 tablespoon fresh lime juice, and ¼ teaspoon salt. Pulse a few times, leaving the mixture chunky, not fully blended.
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Spoon the cranberry mixture into a fine mesh strainer and strain the liquid well, reserving some liquid for later.
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In a medium-sized bowl, add 1 (8-ounce) package softened cream cheese and ¼ cup sour cream. Mix using an electric hand mixer until smooth and creamy.
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Add the cranberry mixture to the cream cheese mixture and stir until combined. Add a splash of the reserved juice to add color. You can also add extra liquid if you want a creamier texture dip.
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Cover and refrigerate the dip for at least 1 hour or until ready to serve. Taste and add additional sugar or salt, if needed. Serve with crackers!
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days, and avoid freezing.
• Make Ahead: You can prep this dip or the cranberry mixture in advance—just strain well and give it a quick stir before serving.
Calories: 230kcalCarbohydrates: 23gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 44mgSodium: 262mgPotassium: 101mgFiber: 1gSugar: 20gVitamin A: 666IUVitamin C: 5mgCalcium: 52mgIron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
