Cranberry Jalapeno Dip

5 from 45 votes

This festive fruit salsa is the perfect way to add a little spice to your Thanksgiving dinner!

Prep Time10

Total Time10

Course: Appetizer, Appetizers

Cuisine: American

Servings: servings

Calories: 58kcal

Add cranberries, roughly chopped jalapenos, mint, scallions, and garlic to a food processor. Pulse for a few seconds or until roughly chopped.
Use a spatula to transfer the cranberry mixture to a medium bowl. In a separate bowl or a measuring cup, whisk lime juice, orange juice, chipotle pepper, and sea salt until combined. Drizzle over the cranberries then mix in the brown sugar.
Allow the flavors to meld together for at least 20 minutes. Place cream cheese, goat cheese, or smoked cream cheese on a serving dish, then pour cranberry mixture over it.

If you'd like to make sugar-free cranberry jalapeno dip, substitute the brown sugar with 4 to 6 Truvia packets. Or use half as much sugar and add a few packets of sweetener.
When adding the brown sugar, make sure there are no hard lumps in it. No one wants to break a tooth on Thanksgiving, am I right?
Add in a little orange or lime zest to make the dip a little more citrusy.
Garnish with a sprig of mint for an added pop of color.
Store this cranberry salsa in the refrigerator, in an air-tight container, for up to 3 days. Although it can probably last longer, the cranberries will begin to get soggy and the dip will get more watery over time.