I look forward to this cranberry jalapeño dip all year, and I dedicate one of my jalapeño plants specifically for this recipe. I would probably be less obsessed with it if cranberries were in season year-round but, unfortunately, I only have access to them from October through December.
This dip is perfect for the holiday season because it offers a welcome contrast to the heavy, rich foods typically served. It has a little bit of everything—sweet, sour, and spicy. It’s a great way to bring something fresh and colorful to your table.
Growing Your Ingredients
Jalapeños
Jalapeños are easy to grow in containers or raised garden beds. They love full sun, warm weather, and need regular watering to thrive. If you’re in a cooler climate, like I am, start seeds indoors 8-10 weeks before the last frost. I start my seeds in early March, then transplant outside late May. The peppers are ready to harvest around mid-July, and they continue to produce through early October.
Cilantro
Cilantro prefers cooler temperatures and partial shade. It grows quickly, so you can enjoy multiple harvests throughout the season. Make sure to plant it in well-drained soil and water consistently. I direct sow the seeds in early April, then again in late August for a fall harvest.
Green Onions
Green onions are perfect for beginner gardeners. You can grow them from seeds or even regrow them from kitchen scraps. They thrive in sunny spots and well-drained soil. Just cut what you need, and they’ll continue growing!
Overview of Cranberry Jalapeño Dip
This dip is really simple to prepare and it’s done in just 10 minutes. Add the ingredients to a food processor and pulse a few times. Mix in the lime juice, honey, salt & pepper then chill for 2 hours. Pair it with cream cheese for a creamy version, or use it as a topping for grilled chicken or tacos. It’s a colorful and festive addition to any meal or gathering.
This recipe yields about 2 1/2 cups, or about 32 servings.
Equipment Needed
- Food processor
- Bowl with a lid or cover
Ingredients
- Fresh cranberries (12 ounce bag)
- Green onions (4 small-medium stalks)
- Jalapeños (1-2)
- Cilantro (1/3 cup)
- Fresh ginger (2 inch piece)
- Lime juice (2 limes)
- Honey (1/4 cup)
- Salt (1/2 teaspoon)
- Pepper (1/2 teaspoon)
Instructions Summary
- Wash: Clean and rinse the cranberries, green onions, jalapeños, and cilantro under cold water. Remove any cranberries that don’t look fresh. Pat dry.
- Chop: Add the cranberries, green onions, jalapeños, cilantro, and fresh ginger to a food processor. Lightly pulse until everything is chopped but not pureed. You want a little bit of texture in the dip!
- Season and sweeten: Transfer the mixture to a bowl, and stir in the lime juice, honey, salt, and pepper.
- Chill: Cover the bowl and let the dip chill in the refrigerator for about 2 hours. This gives all the flavors a chance to come together. You can serve this dip immediately after preparing, but it really does taste better after infusing for a couple of hours.
- Serve: Serve the dip with your favorite chips or crackers. Enjoy!
Tips
- Adjust the heat: If you like a milder dip, use less jalapeño.
- Sweetness: I prefer a tart dip, but you can add a little extra honey if you want it sweeter.
- Substitute cilantro: You can use fresh spinach if you aren’t a cilantro fan.
- Substitute honey: You can substitute the honey with sugar.
Recipe adapted from glowwithella on TikTok.
Cranberry Jalapeño Dip
Equipment
- Food processor
- Bowl with lid/cover
Ingredients
- 12 ounce bag of cranberries
- 4 green onions
- 2 jalapeños
- 1/3 cup cilantro
- 2 inch piece fresh ginger
- 2 limes juiced
- 1/4 cup honey
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Clean and rinse the cranberries, green onions, jalapeños, and cilantro under cold water. Remove any cranberries that don’t look fresh. Pat dry.
- Add the cranberries, green onions, jalapeños, cilantro, and fresh ginger to a food processor. Lightly pulse until everything is chopped but not pureed. You want a little bit of texture in the dip!
- Transfer the mixture to a bowl, and stir in the lime juice, honey, salt, and pepper. Adjust the sweetness, as needed.
- Cover the bowl and let the dip chill in the refrigerator for about 2 hours. This gives all the flavors a chance to come together. You can serve this dip immediately after preparing, but it really does taste better after infusing for a couple of hours.
- Serve the dip with your favorite chips or crackers. Enjoy!
