Cranberry Salsa With Cream Cheese

Why You’ll Love This Recipe

This recipe is quick, easy, and makes a big impression with minimal effort. It’s a fresh take on traditional cranberry dishes and offers a bold burst of flavor that contrasts beautifully with the richness of cream cheese. Serve it with crackers or chips for a colorful holiday appetizer that’s as delicious as it is eye-catching.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh cranberries (washed and drained)
• Granulated sugar
• Green onions
• Fresh cilantro
• Jalapeño pepper (seeded for less heat, optional)
• Lime juice
• Salt
• Cream cheese (block, softened slightly for easy spreading)
• Crackers or tortilla chips (for serving)

Directions

1. In a food processor, combine cranberries, sugar, green onions, cilantro, jalapeño, lime juice, and a pinch of salt.
2. Pulse until finely chopped and well mixed, scraping down the sides as needed. Do not over-process—you want a salsa-like texture, not a purée.
3. Transfer the salsa to a bowl, cover, and refrigerate for at least 1 hour to allow flavors to meld.
4. When ready to serve, place the cream cheese block on a serving plate.
5. Spoon the cranberry salsa over the top of the cream cheese.
6. Serve with crackers, tortilla chips, or crostini.

Servings and timing

This recipe serves about 8–10 people as an appetizer.
Prep time: 10 minutes
Chill time: 1 hour
Total time: 1 hour 10 minutes

Variations

• Extra Spicy: Leave the seeds in the jalapeño or add a second pepper.
• Citrus Twist: Add orange zest or swap lime juice for orange juice for a sweeter citrus flavor.
• Whipped Cream Cheese: Use whipped cream cheese for easier dipping.
• Layered Dip: Spread cream cheese on a plate and top evenly with salsa for a layered dip effect.
• Add Fruit: Stir in diced apples or pomegranate seeds for extra texture and sweetness.

Storage/Reheating

Store leftover cranberry salsa in an airtight container in the refrigerator for up to 4 days.
The assembled appetizer (salsa over cream cheese) is best served fresh, but can be stored covered in the fridge for 1–2 days.
Do not freeze, as the texture of the salsa and cream cheese may change.

FAQs

Can I use frozen cranberries?

Yes, thaw them first and drain any excess liquid before processing.

Do I have to chill the salsa before serving?

Chilling enhances the flavor and texture, but if you’re short on time, you can serve it right away.

Can I use dried cranberries?

Fresh or frozen cranberries are best. Dried cranberries won’t give the same tart, juicy texture.

What cream cheese should I use?

A block of full-fat cream cheese is best for structure and flavor, but light or whipped versions work too.

Can I make the salsa ahead of time?

Yes, the salsa can be made up to 2 days ahead and stored in the fridge until ready to serve.

Is this recipe spicy?

It’s mildly spicy, depending on the jalapeño. Remove the seeds for a milder version or omit the pepper altogether.

What should I serve with it?

Crackers, tortilla chips, crostini, or even pita chips pair wonderfully with this appetizer.

Can I spread this on toast or bagels?

Absolutely! It’s delicious as a sweet-savory topping for toast, bagels, or even turkey sandwiches.

Is this gluten-free?

Yes, the salsa and cream cheese are naturally gluten-free. Just choose gluten-free crackers for serving.

Can I double the recipe for a larger group?

Yes, this recipe scales well—just double all the ingredients and use a larger serving platter.

Conclusion

Cranberry Salsa With Cream Cheese is the ultimate holiday appetizer—colorful, fresh, tangy, and creamy all at once. With bold flavors and a festive presentation, it’s a guaranteed favorite at gatherings and easy enough to whip up anytime. Serve it with your favorite crackers, and watch it disappear in minutes.

Cranberry Salsa With Cream Cheese

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Cranberry Salsa With Cream Cheese is a vibrant holiday appetizer that combines tart cranberries, spicy jalapeño, fresh herbs, and lime juice in a zesty salsa served over creamy, smooth cream cheese. Perfect with crackers or chips, it’s festive, flavorful, and easy to make ahead for gatherings.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: undefined
• Total Time: 1 hour 10 minutes
• Yield: 8–10 servings
• Category: Appetizer
• Method: No-bake
• Cuisine: American

Ingredients

• 12 oz fresh cranberries (washed and drained)
• ½ cup granulated sugar
• 4 green onions, chopped
• ¼ cup fresh cilantro leaves
• 1 jalapeño pepper, seeded and chopped (optional)
• 2 tbsp fresh lime juice
• ¼ tsp salt
• 8 oz cream cheese (block style, slightly softened)
• Crackers or tortilla chips, for serving

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Instructions

1. In a food processor, combine cranberries, sugar, green onions, cilantro, jalapeño, lime juice, and salt.
2. Pulse until finely chopped, scraping down sides as needed. Do not over-process—texture should be chunky, like salsa.
3. Transfer to a bowl, cover, and refrigerate for at least 1 hour to let flavors meld.
4. To serve, place cream cheese block on a serving platter and spoon cranberry salsa over the top.
5. Serve with crackers, chips, or crostini.

Notes

• For less heat, omit or deseed the jalapeño. For more heat, add another pepper or leave the seeds in.
• This makes a great topping for toast, bagels, or turkey sandwiches too.
• Can be prepped 1–2 days in advance and stored in the fridge.

Nutrition

• Serving Size: 1/10 of recipe
• Calories: 150
• Sugar: 10g
• Sodium: 140mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 30mg