Cranberry Jalapeño Dip with Cream Cheese (No-Cook)

Cranberry jalapeño dip with a lighter cream cheese and Greek yogurt base. No-cook, make-ahead, and ready to serve straight from the fridge.

Course Appetizer, party food, Snack

Cuisine American

Diet Gluten Free, Vegetarian

Keyword cranberry jalapeno dip, fresh, healthy, light, no-cook

Prep Time 10

Chill Time 15

Total Time 25

Servings servings

Calories 127

Prep the Cranberry Salsa: Add the cranberries, jalapeños, green onion, cilantro, lime zest, lime juice, honey and brown sugar to a food processor. Pulse until finely chopped but not pureed. You’re looking for small flecks here, not mush.
Transfer to a bowl and let rest in the fridge for at least 15-20 minutes while you make the whipped cream cheese (or up to 24 hours).
If the mixture looks watery after resting, gently strain off a little liquid using a fine-mesh sieve before topping.
Prep the Whipped Cream Cheese: In a medium bowl, use a hand mixer (or food processor) to whip the softened cream cheese, Greek yogurt, honey and salt until smooth, fluffy, and light, about 1 minute.
Spread into a shallow serving bowl or plate.
Finish & Serve: Spoon the cranberry topping over the whipped cream cheese, creating a layered or swirled effect. Finish with a drizzle of honey or olive oil, a pinch of flaky salt, or extra lime zest if you’d like.

Make Ahead: In testing I found that letting the cranberry salsa rest, even for just 30 minutes, made the flavor deeper and more balanced. So bonus if you make it ahead! If the salsa releases extra liquid (which happens if you make it ahead), gently strain it so the layers stay clean and pretty.
Sweeten to Taste: For more of a sweet/savory contrast, you can skip the honey in the whipped cream cheese layer, which I sometimes prefer when I make this.