Pin A vibrant, creamy cheese dip featuring sweet-tart cranberries, zesty jalapeños, and melty cheeses that is perfect for holiday gatherings or game day snacking.
I first made this Cranberry Jalapeño Queso Dip for a holiday party and guests could not stop raving about the fresh flavors. The blend of cranberries and jalapeños adds a fun twist to classic queso!
Ingredients
- Cream cheese: 225 g (8 oz), softened
- Sour cream: 120 ml (½ cup)
- Whole milk: 120 ml (½ cup)
- Monterey Jack cheese: 200 g (2 cups), shredded
- Sharp cheddar cheese: 100 g (1 cup), shredded
- Fresh or thawed frozen cranberries: 120 g (1 cup), roughly chopped
- Jalapeños: 2, seeded and minced
- Spring onions: 2, thinly sliced
- Garlic clove: 1 small, minced
- Olive oil: 1 tsp
- Salt: ½ tsp
- Ground black pepper: ¼ tsp
- Smoked paprika (optional): ½ tsp
- Honey or maple syrup (optional): 1 tbsp, for balance
- Fresh cilantro leaves (optional): chopped, for garnish
- Extra sliced jalapeños (optional): for garnish
- Extra cranberries (optional): for garnish
Instructions
- Preheat Oven:
- Preheat the oven to 180°C (350°F).
- Sauté Vegetables:
- In a small skillet, heat olive oil over medium heat. Add jalapeños and garlic and cook for 2–3 minutes until fragrant. Add cranberries and honey if using and cook for another 2 minutes, stirring until cranberries soften. Remove from heat.
- Mix Cheese Base:
- In a large bowl, beat cream cheese until smooth. Stir in sour cream and milk until well combined.
- Combine Ingredients:
- Fold in Monterey Jack, cheddar cheese, sautéed cranberry-jalapeño mixture, spring onions, salt, pepper, and smoked paprika if using.
- Bake:
- Spoon the mixture into a medium baking dish or cast-iron skillet and smooth the top. Bake for 15 minutes, or until dip is bubbly and golden at the edges.
- Garnish & Serve:
- Remove from oven and let cool slightly. Garnish with cilantro, extra cranberries, and jalapeño slices if desired. Serve warm with tortilla chips, crackers, or toasted baguette slices.
Pin Every year, my family gathers around this dip during movie nights and it never lasts long. The sweet-tart cranberries are always a surprise hit with the kids!
Required Tools
Mixing bowls, hand mixer or spatula, skillet, baking dish or ovenproof skillet, knife and chopping board.
Allergen Information
This recipe contains dairy ingredients such as cream cheese, cheese, and sour cream. Always check labels for potential allergens. The dip is gluten-free if paired with gluten-free dippers.
Nutritional Information
Per serving: Calories 240, Total Fat 18 g, Carbohydrates 10 g, Protein 8 g.
Pin This Cranberry Jalapeño Queso Dip is a showstopper at any festivity and pairs beautifully with sparkling wine or a light beer. Try it once and you will make it all season long!
Recipe Questions
- → Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries work well once thawed and roughly chopped. The flavor and color remain vibrant.
- → What cheeses complement this dip best?
Monterey Jack and sharp cheddar combine for creaminess and bold flavor. Pepper jack adds extra spice if desired.
- → Is this suitable for vegetarian and gluten-free diets?
All ingredients are vegetarian. Ensure gluten-free chips or breads are used for gluten-free servings.
- → How can I make the dip spicier?
Include some jalapeño seeds, add cayenne pepper, or swap in pepper jack cheese for more heat.
- → Can I prepare this ahead and bake later?
Yes, assemble the mixture a day ahead and refrigerate. Bake before serving for best taste and texture.
- → What are the best serving options?
Tortilla chips, crackers, baguette slices, or even vegetable sticks work well for dipping into this warm dish.