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Cozy Jalapeño Cranberry Cream Cheese Dip with Toasted Pecans

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A creamy, sweet-tart, and slightly spicy dip made with cream cheese, whole berry cranberry sauce, fresh jalapeño, and toasted pecans. Perfect for holiday gatherings or cozy nights in.

Ingredients

Scale
  • 16 ounces cream cheese (two 8-ounce blocks), softened to room temperature
  • 1 cup whole berry cranberry sauce (about one 14-ounce can), drained slightly
  • 1 medium fresh jalapeño, seeded and finely diced
  • ½ cup toasted pecans, chopped
  • 2 tablespoons honey
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon salt
  • Optional garnish: extra toasted pecans, fresh cranberries, thin jalapeño slices

Instructions

  1. Soften the cream cheese: Take both blocks out of the fridge about 1-2 hours before starting. You want it soft enough that you can press a finger into it and leave a dent. If in a hurry, unwrap and microwave in 10-second bursts on low power.
  2. Toast the pecans: While cream cheese softens, chop pecans into small pieces (about pea-sized). Heat a small skillet over medium heat. Add pecans and stir constantly for 3-4 minutes until fragrant and slightly darkened. Pour onto a plate to cool completely.
  3. Prep the jalapeño: Slice jalapeño in half lengthwise. Use a small spoon to scrape out seeds and white membranes. Dice finely. Wash hands immediately after.
  4. Beat the cream cheese: Place softened cream cheese in a mixing bowl. Beat with a hand mixer on medium speed for about 2 minutes until smooth and fluffy. Scrape down sides halfway through.
  5. Add honey, lime juice, and salt: Drizzle in honey, squeeze in lime juice, and sprinkle salt. Beat on low speed until combined, about 30 seconds. Taste and adjust.
  6. Fold in cranberry sauce: Add drained cranberry sauce to the bowl. Use a spatula to fold in with just 4-5 strokes, leaving ribbons of cranberry throughout.
  7. Stir in most of the jalapeño: Add about three-quarters of the diced jalapeño and fold gently to distribute. Reserve the rest for topping.
  8. Transfer to serving dish: Use spatula to scoop dip into serving dish. Spread into an even layer or leave rustic with swirls showing.
  9. Top with pecans and remaining jalapeño: Sprinkle cooled toasted pecans evenly over the top. Add reserved jalapeño pieces. Add optional garnishes if desired.
  10. Chill for at least 1 hour: Cover with plastic wrap and refrigerate. This allows flavors to meld and firms up the dip for scooping.

Notes

Don’t skip draining the cranberry sauce to avoid a soupy dip. Room temperature cream cheese is essential for smooth texture. Toast pecans fresh for best flavor. The dip can be made up to 2 days ahead; add pecan topping just before serving. For less heat, remove all seeds and membranes from jalapeño. For more heat, leave some seeds in.

Nutrition

Keywords: cranberry dip, jalapeño dip, cream cheese dip, holiday appetizer, easy dip, Thanksgiving appetizer, Christmas appetizer, party dip

Find it online: https://junomeals.com/cozy-jalape-n-o-cranberry-cream-cheese-dip-with-toasted-pecans/