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Kid-Approved Maple Cranberry Jalapeño Cream Cheese Dip

maple cranberry jalapeño cream cheese dip - featured image

A creamy, sweet, and slightly spicy dip made with cream cheese, whole berry cranberry sauce, maple syrup, and jalapeño. Perfect for parties, family movie nights, or a quick snack.

Ingredients

Scale
  • 16 oz (2 blocks) cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup whole berry cranberry sauce
  • 1/4 cup pure maple syrup
  • 1–2 jalapeños, seeded and finely diced
  • 1/4 cup fresh cilantro, chopped (optional)
  • Your favorite dippers (tortilla chips, pita chips, celery sticks, etc.)

Instructions

  1. Soften the cream cheese: Take the cream cheese out of the fridge about 30 minutes before starting. If forgotten, microwave on low power (30%) for 10-15 seconds.
  2. Prep the jalapeño: Wash, cut off stem, slice in half lengthwise, remove seeds and white membrane, then dice into very small pieces.
  3. Combine in food processor: Add softened cream cheese, sour cream, whole can of cranberry sauce, maple syrup, and diced jalapeño to the food processor bowl.
  4. Blend until smooth: Pulse a few times, then run for 30-45 seconds until smooth and uniform pinkish-orange. Scrape down sides if needed.
  5. Taste and adjust: Taste on a plain cracker and adjust sweetness or spiciness as desired.
  6. Fold in cilantro (if using): Transfer dip to a serving bowl and gently fold in chopped cilantro with a spatula.
  7. Chill or serve immediately: Serve at room temperature or chill for at least 30 minutes for better flavor melding.

Notes

For a less spicy dip, use only 1 jalapeño and remove all seeds and membranes. For a dairy-free version, use dairy-free cream cheese and sour cream. The dip can be made ahead and stored in the refrigerator for up to 5 days. Let it sit at room temperature for 15-20 minutes before serving for best consistency.

Nutrition

Keywords: cream cheese dip, cranberry jalapeño dip, maple cranberry dip, easy appetizer, holiday dip, kid-friendly dip