A Spicy Thanksgiving Appetizer! Cranberry Jalapeno Cream Cheese

BY GLORIA WOLF MPH and PROFESSIONAL FOODIE| November 23rd, 2025

Thanksgiving dinner is a tradition and in our family, traditionally at our house. Year after year I made fresh cranberry orange relish and year after year I mostly ate it myself. I loved it, but I think I was the only one.

Last year I made Cranberry Jalapeno Cream Cheese appetizer and I finally had a hit. Because our children grew up on the Southwest, this fit perfectly with their tastes. They may have even wanted it a little hotter. If you look for this recipe on the web, you will find hundreds of variations, some fresh, some cooked, and some involve more preparation time. This one from funmoneymom is fairly easy and feeds a crowd.

16 ounces cream cheese, softened (or purchase already whipped cream cheese)
3 cups fresh cranberries
1/4 cup chopped cilantro
2 jalapenos, diced
3/4 cup sugar
1/4 cup brown sugar
juice from half a lemon
1/2 teaspoon salt

Cut the cream cheese into chunks and add to a medium mixing bowl. Blend using an electric mixer for 1 to 2 minutes until softened.

Spread the softened cream cheese on the bottom of a shallow baking dish or pie plate.

Chop the cranberries, the cilantro and the jalapenos. Add them to a food processor with sugar, lemon and salt. Pulse for 2 to 3 minutes until the mixture is ground. You may need to work in batches.

Pour the cranberry mixture through a strainer to allow some of the cranberry juices to drain.

Spoon the cranberry mixture over the cream cheese covering it completely. Cover the dip with plastic wrap and chill for 30 minutes prior to serving.

Prior to serving, garnish with a few cranberries, sprigs of cilantro, sliced jalapeno, or chopped green onion.