Cranberry Dip Recipe

Okay, buckle up buttercups, because I’m about to drop a Cranberry Dip Recipe on you that’ll make your tastebuds sing! This ain’t your grandma’s cranberry sauce, folks. We’re talking sweet, tangy, and a little bit spicy – the perfect party appetizer or sneaky midnight snack. And trust me, you NEED this in your life.

My husband, bless his heart, isn’t the biggest cranberry fan. But THIS? He practically inhales it. I remember one Thanksgiving, I made a double batch thinking we’d have leftovers for days. Nope. Gone by Friday afternoon. He was sneaking spoonfuls straight from the fridge! Now, it’s a tradition. No Thanksgiving, Christmas, or random Tuesday is complete without a bowl of this magical dip.

Why You’ll Love This Cranberry Dip Recipe

• It’s ridiculously easy. Seriously, if you can chop an onion, you can nail this.
• It’s a total crowd-pleaser. Even picky eaters give it a thumbs-up. (I’ve tested it on my niece who exists solely on chicken nuggets and air, and she loved it).
• It’s the perfect balance of sweet, tangy, and a little bit spicy. Like a party in your mouth.
• It’s surprisingly addictive. Don’t say I didn’t warn you!

How to Make It

Alright, so here’s the deal. First, you gotta chop up some fresh cranberries. I usually eyeball it, but like, not too chunky, ya know? Then, you dice some pineapple – fresh is best, but canned will do in a pinch (just drain it REAL good). Throw that in a bowl with some chopped red onion (don’t skip this!), a jalapeño (seeds removed unless you’re feeling brave!), and a bunch of cilantro.

Now, for the magic sauce. You whisk together some brown sugar (or regular sugar, I’ve done it both ways!), soy sauce (or tamari if you’re gluten-free!), rice vinegar, sesame oil (this adds a nutty flavor that’s chef’s kiss), and a little ginger. Pour that over the cranberry mixture, stir it all up, and let it sit in the fridge for at least an hour. The longer, the better, so the flavors can all meld together and become best friends. And that’s it! Serve it with your favorite crackers or tortilla chips and prepare for everyone to ask you for the recipe.

Ingredient Notes

• Fresh Cranberries: The star of the show! Don’t use the canned jelly stuff, okay? We’re going for REAL here. Frozen cranberries work in a pinch, just thaw them out first.
• Fresh Pineapple: Okay, I won’t lie, peeling a pineapple is a pain. But the fresh flavor is so worth it! You can also buy pre-cut pineapple chunks to save time. Just make sure they’re ripe!
• Red Onion: Adds a nice little bite. Don’t be tempted to use yellow onion, it’s just not the same. Trust me.
• Jalapeño: I like a little kick, but you can totally adjust the amount to your liking. Remove the seeds and membranes for less heat. Or keep them in if you’re feeling fiery!
• Cilantro: Some people hate cilantro, I know. If you’re one of those people, you can try using parsley instead, but it won’t be quite the same.
• Brown Sugar: Adds a nice molasses flavor that complements the cranberries. But white sugar works just fine in a pinch. I’ve been there!
• Soy Sauce: Adds a salty, umami flavor. Tamari or coconut aminos work well as gluten-free substitutes.
• Rice Vinegar: Adds a tangy flavor. You could also use apple cider vinegar or white wine vinegar in a pinch, but they’ll be a bit stronger.
• Sesame Oil: Don’t skip this! It adds a nutty, toasted flavor that’s so good. But if you don’t have it, it’s not a deal-breaker.
• Ginger: Adds a warm, spicy flavor. Fresh ginger is best, but you can use ground ginger in a pinch. Just use less, as it’s more potent.

Recipe Steps:

1. Chop cranberries and pineapple into small pieces.
2. Dice red onion and jalapeño (remove seeds for less heat).
3. Chop cilantro.
4. In a separate bowl, whisk together brown sugar, soy sauce, rice vinegar, sesame oil, and ginger.
5. Combine all ingredients in a large bowl.
6. Stir well to ensure everything is mixed thoroughly.
7. Refrigerate for at least one hour before serving to allow flavors to meld.

What to Serve It With

Okay, so the obvious answer is tortilla chips. But don’t stop there! This dip is also amazing with:

• Crackers (especially wheat crackers or something a little sweet)
• Pita chips
• Pretzel crisps
• Spoon (don’t judge me)
• On top of baked brie (OMG, try it!)
• As a topping for grilled chicken or fish (seriously!)

Tips & Mistakes

• Don’t be afraid to adjust the sweetness and spiciness to your liking. Taste as you go and add more sugar or jalapeño as needed.
• If you’re using canned pineapple, make sure to drain it really well. Nobody wants a soggy dip.
• Letting the dip sit in the fridge for at least an hour is crucial. It gives the flavors time to meld together and become their best selves.
• Don’t over-process the cranberries if you’re using a food processor. You want some texture! I may have accidentally made cranberry puree once. It was…interesting.
• If you’re making it ahead of time, wait to add the cilantro until just before serving. Otherwise, it can get a little wilted.

Storage Tips

Store any leftover cranberry dip in an airtight container in the fridge. It’ll keep for about 3-5 days. And yeah, you can totally eat it cold. I won’t judge if you sneak a spoonful for breakfast. I’ve definitely done it. Don’t tell anyone.

Variations and Substitutions

• Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the sauce.
• Make it sweeter: Use honey or maple syrup instead of brown sugar.
• Add some nuts: Sprinkle in some chopped pecans or walnuts for added crunch.
• Skip the cilantro: Use parsley instead (but don’t say I didn’t warn you!).
• Make it boozy: Add a splash of orange liqueur or cranberry juice to the sauce. I have never personally tried this, but if you do let me know how it goes!
• No red onion?: I’ve used shallots, and it’s been fine, but don’t use white or yellow. It’s a no-go.

Frequently Asked Questions

Cranberry Dip Recipe

This cranberry dip is a perfect appetizer for the holiday season, combining the tartness of cranberries with creamy cheese and a hint of spice.

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Prep Time: 15 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 20 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 8 oz cream cheese softened
• ▢ 1 cup fresh cranberries or frozen, thawed
• ▢ 1 cup sugar
• ▢ 1 tbsp lemon juice freshly squeezed
• ▢ 1 tsp vanilla extract
• ▢ 0.5 tsp cinnamon ground
• ▢ 0.25 tsp nutmeg ground
• ▢ 0.25 tsp ginger ground
• ▢ 2 tbsp walnuts chopped

Instructions

Preparation Steps

• In a medium saucepan, combine the cranberries and sugar. Cook over medium heat until the cranberries burst and the mixture thickens, about 5 minutes.
• Remove the saucepan from heat and stir in the lemon juice, vanilla extract, cinnamon, nutmeg, and ginger. Allow the mixture to cool.
• In a mixing bowl, beat the cream cheese until smooth. Spread the cream cheese over a serving platter.
• Top the cream cheese with the cooled cranberry mixture. Garnish with chopped walnuts before serving.

Notes

Refrigerate any leftovers and consume within 2 days.