This fresh cranberry salsa dip is sweet, tangy, and flavorful. Fresh cranberries are whizzed up in a food processor with onions, cilantro, a hit of sugar, and lime juice. It’s the most gorgeous color and our favorite way to serve it is to spread over room-temp cream cheese and spread on crackers! It’s totally addicting and the hit of every gathering.
Ingredient and Equipment Notes
- Cranberries – Fresh cranberries are only in stores for a short window during this time of year and they’re SO gorgeous that I love finding ways to use them in the kitchen. If you’d like to stock up on cranberries in the fall, they freeze great!
- Food Processor – This is a very finely chopped salsa. A food processor is a must for this recipe. You m ay be able to get away with a chopper attachment on an immersion blender, but I have not tried it myself.
- Jalapenos – I’m not a fan of super spicy things, so I tend to cut way back on things that call for jalapeno, but this is an exception. For the amount it makes, and the fact that everything is mellowed by the cream cheese, you can really add quite a bit of jalapeno and still not have it be too spicy. I added 2 whole peppers and it wasn’t spicy at all. And really, like any salsa, you can adjust all of these ingredients to taste.
How To Make Fresh Cranberry Salsa
- We’ve got fresh cranberries, jalapenos, green onions, cilantro, lime juice, salt, and a touch of sugar. If you have a large food processor you can pretty much throw everything in there together. If using a smaller one, you can process a bunch of the cranberries on their own first, and then add the rest of the ingredients, like I’m doing.
2. Pulse them until they’re pretty fine,
and then place them in a mixing bowl. Fresh cranberries are quite tart and bitter on their own, so sugar is added to sweeten them up. You can adjust the amount of sugar to your liking. Some recipes call for up to a whole cup of sugar. I like mine with about a half of a cup but feel free to adjust.
3. Next, process the rest of the berries with a generous handful of green onions, cilantro, and jalapeno. You can adjust all of these ingredients to taste.
4. Mix everything together and let it chill for at least a couple of hours to let the berries macerate in the sugar.
5. In the mean time, spread out some cream cheese on a pie plate or dish.
6. Spread the salsa right over the top.
7. Serve it with crackers for dipping. My favorite are wheat thins because they’re strong enough to not break in the cream cheese, and those nice square edges make it really easy to grab the perfect bite.
It’s also suuuuper delicious on Ritz crackers, but I often serve those with a little spreader.
This is a great make-ahead dish you can keep in the fridge to pull out when holiday guests arrive. It’s unique, beautiful, and most importantly- tastes awesome.
More Recipes Like This
Looking for fabulous holiday appetizers? Look no further!
Honey Cranberry Orange Baked Brie
Cranberry-Orange Goat Cheese Bites
FAQs
- How long will this keep in the fridge? Leftovers will be best when eaten within 3 days. If you are making it ahead of time, store salsa separately from cream cheese.
Did You Make This?
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Fresh Cranberry Salsa with Cream Cheese Dip
- Total Time: 1+ hour
Description
The perfect sweet & savory holiday appetizer: bright and tangy cranberries combine with spicy jalapenos and are cooled by creamy cream cheese.
Ingredients
12 oz bag fresh cranberries, washed
2 jalapenos, minced (adjust according to taste)
1/2 cup sliced green onions, roughly chopped
1/4 cup chopped cilantro, roughly chopped
1/2 tablespoon lime or lemon juice
1/4 teaspoon kosher salt
1/2 cup sugar, more to taste if desired
2 8-ounce packages cream cheese, at room temperature
Crackers of choice for serving- I prefer Wheat Thins
Instructions
- Place cranberries, jalapenos, green onions and cilantro in a food processor and process until fine. Transfer mixture to a bowl and stir in lime juice, salt, and sugar. Chill in fridge for about 2 hours or more. To serve, spread cream cheese evenly in a pie plate or other shallow serving dish. Spread salsa on top and serve with crackers.
Notes
- Feel free to adjust this basic recipe to taste. I like to be heavy-handed with the onion and cilantro, and if you like a kick, add more jalapeno peppers! One recipe makes enough for 2 blocks of cream cheese. Often I’ll just serve it over one block at a time and save the extra salsa for another night.
- Prep Time: 15 minutes
- Refrigerator Time: 1+ hour
If you’re looking for other delicious dips, give a few of these a try!
The Perfect Cheeseball
The Ultimate Queso
Garlic-Artichoke Dip
Questions & Reviews
Does this ever get too runny? What do you do to get excess juices out?
Put it through a fine sieve (strainer). 🙂 I did this today and it worked great.
I have no words for this recipe…..it left me speechless…..it was that good. I can’t thank you enough for sharing this recipe. I took it to a friends ornament exchange this year and everyone demanded the recipe. Can’t wait to make it again for our Christmas dinner appetizer this year.
This was the hit of Thanksgiving. We will make it again for sure! Thanks for sharing.
Love this recipe! Delicious!
This is sooo yummy! I made it for a Christmas party and everyone loved it. Definitely needs both jalapenos, I think – and next time I will leave more of the ‘ribs’ too. I didn’t measure very closely, but otherwise stuck to the recipe. We had it with wheat thins; seems like you could have it with/without the cream cheese depending on your crowd. Will be making again ASAP!
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we make this every year! we eat it with tortilla chips!!
This was delicious and so easy! Everyone loved it. I didn’t take your advice and only added one jalapeno. I should have listened and added 2. Can’t wait to make this again for Christmas. The red and greed were gorgeous.
Can this be made a day ahead or will it break down too much?
We made a salsa just like this but add pomegranate seeds too. I dare you to try it, I promise you will LOVE IT!
Does anyone know how long it will keep and if it can be frozen?
Mmm!! I’ve been making this for the last couple years and it is always a hit! It has become a must have dish for Thanksgiving for me!!
Made this over the weekend….it was a big hit! Definitely making it for thanksgiving =) Thank you!!
i’m going to make this, but does anyone have ideas for an alternative to the cream cheese for those who don’t do cows’ milk dairy? (sheep or goat is fine.) thanks!
I’m going to try it with tofuti
It’s “cream cheese” non-dairy, made with tofu, its great by itself so I’m sure it’ll be great with either salsa or cranberry salsa
Yes, use the vegan version. Just as good.
I made this last night for a Women’s Party & I got so many compliments on it.
Most people who loved it said that they normally didn’t even like cranberries! I’ll be making it again next week for thanksgiving. YUM
Does anyone know if this tastes good with triscuits?
I made this for a family feast last night and it was a hit! I’ll definitely be making it for Thanksgiving. I’m really excited to spread it on leftover rolls loaded with leftover turkey. Mmmm.
That is one of my FAVORITE recipes! I’ve never done it over cream cheese, though!
Great recipe for leftover cranberry sauce too.
Hoping you’ll start adding the option to your recipes and facebook posts that would allow us to directly add to pinterest pages.
You shared very yummy recipe. I am really impressed with cranberries salsa & cream cheese dip recipe. Keep up sharing such nice recipes with us.
This looks amazing! Thank you for sharing this recipe.
I was given this recipe when I got married 13 years ago. It is a holiday staple in my house now. We don’t even serve it with the cream cheese anymore as it is perfect with tortilla chips – just like regular salsa. But it is great with crackers too. If you freeze your cranberries it makes great Super Bowl party food. Thanks for sharing this great recipe!
This sounds just scrumptious! I wonder if it would also be good in a wrapped brie?
I’m sorry, I see you answered this in the recipe notes. Looks good and seems easy enough to halve if you only needed that much.
Can not tell by the perspective of the photos, so I thought I would ask if the salsa ratio to the cream cheese is even or if there is a lot of salsa left?
Thanks!
My mom is famous for her cranberry salsa, but we add green peppers, carrots, and celery too along with a few more spices and a secret pepper vinegar to splash over. We eat it all winter with tortilla chips. I am going to have to try spreading it over cream cheese now too!
Where has this been all my life?
Y’all FINALLY published this recipe that I suggested to you 2 years ago! HOORAY!!!! I love the picture of the deep red against the white cream cheese and the pretty plate – absolutely stunning! This salsa is addictive, beware! It’s also good with lemon juice and canned jalapenos. I keep a bag or two of frozen cranberries in my freezer just so I can make this in the summer when I have a craving for it. Love it!!!!!
My mom’s THING on Christmas Eve was salsa over cream cheese and it was my favorite thing in the world. I’m so trying this!!