This cranberry and jalapeno dip with cream cheese was inspired by the giant Costco tub my book club polished off-but I never want (or need!) a party-sized vat sitting in my fridge. This small-batch version uses a bright, citrus-marinated cranberry jalapeno salsa to mix into the cream cheese and spoon over the top for the prettiest, zingiest date night appetizer for two. And my secret twist? A drizzle of hot honey for that irresistible sweet-heat contrast that makes every bite feel festive.
Why This Recipe Works for Two
Most cranberry jalapeno dips are designed for a crowd, and while delicious, they leave you with way too much. This scaled-down date night appetizer version uses just enough fresh cranberries to make a bold, bright salsa without drowning you in leftovers. You'll mix part of the salsa into fluffy whipped cream cheese and spoon the rest over the top, giving you big holiday energy in a perfectly portioned, completely fresh appetizer.
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Ingredients + What They Do
- Fresh cranberries - Provide tartness and bright color; marinating softens them.) - I like to buy my cranberries in 8-ounce bags from my local food coop-the perfect amount for small-batch recipes and no stray berries rolling around the fridge. They add tart flavor and a gorgeous ruby color, and they naturally thicken as they marinate.
- Green onion - Adds mild onion flavor without sharpness.
- Jalapeño (seeds optional) - Offers fresh heat; adjust to your spice preference.
- Sugar- Softens tart cranberries and turns the salsa glossy.
- Cilantro- Brings freshness and a herbal pop.
- Fresh lime juice - Adds zing and helps soften the cranberries.
- Fresh orange juice - Adds natural sweetness and holiday citrus aroma. A perfect flavor pairing with cranberries!
- Pinch of salt - Balances the sweet, tart, and spicy flavors.
- Hot honey - Your sweet-heat powerhouse! Look for it in the condiment aisle-I love Mike's Hot Honey, but use your favorite.
- Cream cheese- The creamy, fluffy dip base. If you choose to use a light or low-fat cream cheese (Neufchâtel), the texture will be a bit softer and slightly thinner.
- Sour cream- Lightens the texture. You can use light sour cream texture will be a bit softer and slightly thinner. Still delicious-just expect a looser dip.
- Heavy cream (just a splash) - Makes everything extra silky. The splash of heavy cream may look like a tiny amount, but it adds a noticeable boost of fluffiness and creaminess to the whipped cream cheese. I highly recommend keeping it in, but the recipe will still work if you need to skip it.
See recipe card for quantities.
How to Prepare Fresh Cranberries
Fresh cranberries are absolutely safe to eat raw, but they are very tart and firm. That's why we finely chop and then marinate them in fresh citrus juice and sugar. The acid softens the berries, the sugar dissolves, and everything transforms into a bright, jammy cranberry jalapeño salsa-perfect for swirling into your dip and spooning on top.
How to Make Fresh Cranberry & Jalapeno Dip
Here's how to make this date night cranberry and jalapeno dip holiday appetizer for two!
1. Finely chop cranberries
Pulse the raw cranberries in a food processor or blender until finely chopped-tiny ruby pieces, but not a puree. I give the cranberries about 15 pulses each 10 seconds long.
Tip: Quick pulses help maintain texture.
2. Add green onion + jalapeno
Rough-chop the green onion and remove the stem from jalapeno. Cut in half (removing seeds for mild heat). Now, add onion and quarter to half a jalapeno to the processor. Blitz until finely chopped.
Tip: Taste a tiny piece of your jalapeno first-heat levels vary!
3. Add sugar, citrus, cilantro + salt
Sprinkle in sugar, squeeze in your lime, pour in the orange juice, add cilantro, and season lightly with salt. Make sure to scrape the sides to make sure all ingredients are finely chopped.
Pulse until everything looks like a festive cranberry salsa.
4. Chill the salsa
Transfer to a covered container and refrigerate 4 hours so the cranberries soften, the sugar dissolves, and the flavor blooms.
Tip: Overnight = even better flavor.
5. Whip the cream cheese
Use a handheld or stand mixer to whip cream cheese until smooth and fluffy, about 1 to 2 minutes. Add sour cream and a splash of heavy cream continue to mix for another 2 minutes.
Tip: Room-temperature cream cheese is key for a smooth and fluffy dip.
6. Mix in the salsa
First, Pour off excess liquid so your dip stays thick and creamy. Now, add half of drained salsa and hot honey to the cream cheese mixture. Mix on low until everything is well combined.
Tip: Draining the salsa will avoid a soupy dip.
Finishing touches
Transfer the dip to a serving bowl, spoon remaining cranberry jalapeno salsa over the top - drain first! Garnish with a few whole cranberries if you're feeling festive. Serve with crackers, pita chips, or baguette slices.
Love this recipe? Please leave a star rating and review in the comments below! And don't forget to subscribe to Our Table 4 2 for even more cooking for two recipes and tips.
What to Do With Leftover Cranberries
If you have a handful of cranberries left, turn them into festive drink garnishes! Place 2-3 cranberries in each well of an ice cube tray, tuck in a tiny sprig of fresh rosemary, cover with water, and freeze. Suddenly you have the most festive holiday ice cubes ready for sparkling water, mocktails, or cocktails. Your future self will thank you.
Related
Looking for other small batch appetizer recipes like this? Try these:
Small-Batch Creamy Cranberry Jalapeno Dip
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Equipment
Ingredients
- ¾ cup fresh cranberries washed and drained
- 1 Green onions roughly chopped
- ½ small jalapeño stem removed
- 1 - 2 tablespoons granulated sugar
- 1 - 2 tablespoons Fresh cilantro leaves
- Juice of ½ lime
- 2 - 3 tablespoons freshly squeezed orange juice
- Pinch salt
- 1 - 2 teaspoons hot honey
- 8 ounces Cream Cheese , softened. note: recommend full fat but can use low-fat for a thinner dip.
- 2 tablespoons Sour Cream
- Splash heavy cream
- Extra cranberries for garnish (optional)
Instructions
- Pulse cranberries in a food processor until finely chopped, about 10 - 15 quick pulses (10 seconds). Add chopped green onion and a quarter to half of the jalapeño; pulse again.
- Add sugar, cilantro, lime juice, orange juice, and salt; pulse until coursly chopped. Place relish into a covered container and refrigerate 2 to 4 hours (or up to 24 hours).
- With a handheld or stand mixer on low, whip cream cheese until light and fluffy. Scraping down the sides of the bowl as needed. Add sour cream and heavy cream; mix again, about 1 to 2 minutes.
- Drain excess liquid from the salsa (this is important to avoid a runny dip). Mix in half of the salsa and hot honey into the whipped cream cheese on low for about 1 to 2 minutes until well combined.
- Transfer the cranberry and jalapeno dip to a serving bowl and spoon remaining salsa over the top. Garnish as desired with whole cranberries and fresh cilantro leaves. Serve with crackers, toasted baguette, or even pita chips.
Notes
Make-Ahead:
This dip can be mixed and stored in the refrigerator for several days. If you have extra cranberry jalapeño relish, keep it in a separate container and drain off any liquid that collects before spooning it over the dip. This keeps everything bright, fresh, and never watery. Note: nutrition facts is for 1 serving for a recipe that makes 4 servings.Your Notes, Tips and Tricks
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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