This cranberry jalapeno cream cheese dip is refreshing and creamy. I first made a tangy cranberry jalapeño salsa then spoon it on top of softened cream cheese. It’s the perfect creamy dip for holiday parties!
- Ingredients Notes
- Storage
The holiday season is all about sharing and caring and what better than a flavour-packed delicious dip!
My cranberry whipped feta dip is a family favourite, as is this cranberry sauce for Christmas. But this year, I wanted to make a dip from fresh cranberries rather than making a sauce.
This cranberry cream cheese dip made with simple ingredients that are easy to find at your local grocery store.
You can prep this dip ahead of time and it’ll work to your advantage because the flavours will have melded together.
It’s so good served with crackers, scottish oat cakes , pita chips or tortilla chips. You can even try vegetable crudites. Serve it chilled or at close to room temperature.
To make it, combine chopped cranberries, spicy jalapeños, red onion, green onion and fresh cilantro. Sweeten, add lime juice and season and top the cranberry mixture on top of the cream cheese.
Handy tip
To make cranberry jalapeno cream cheese dip easily and quickly, I highly recommend using a food processor. I prefer to process the ingredients one after the other so I can achieve the desired texture for each of the ingredients. I chopped the coriander by hand but you can use a food processor for this also.
Ingredients Notes
Cranberry
Jalapeno peppers
Spring onions – aka green onions
Red onion
Coriander / cilantro
Maple syrup
Lemon juice or lime juice
Salt and pepper
Soft cream cheese
Ingredients Tips
- Fresh cranberries work best for this recipe. Frozen is unlikely to work because they will loose their texture upon thawing.
- In the UK, fresh cranberries are avaliable around December.
- The tart cranberries need a sweetener to balance out the flavours.
- Use any sweetener of choice such as sugar, sweetener or agave syrup.
- Use Greek yogurt or sour cream as a replacement for the soft cheese.
- Adjust the quantity based on the spiciness of the jalapeños.
- In replacement of jalapeno, you can use any other fresh thick chillies that are not too spicy. Alternatively, use bottled jalapenos.
Storage
Try to store the cranberry jalapeno salsa and the cream cheese separate.
Leftover dip should be kept in the fridge in an airtight container for up to 2 days. You may notice that the liquid separates. You can either mix it back in or drain it.
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Dip Recipes
- Whipped Goat Cheese Dip
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- Poppadom Dips
- Olive Oil Bread Dip
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Cranberry Jalapeno Cream Cheese Dip
Equipment
- Food processor
Ingredients
- 2 cup cranberries
- ¼ cup jalapeno finely chopped
- 1 cup cream cheese
- ¼ cup red onion finely chopped
- ¼ cup green onion spring onion, finely chopped
- ½ cup cilantro coriander, finely chopped
- ¼ cup maple syrup
- ¼ cup lime juice
- seasoning salt and pepper
Instructions
Cranberry Salsa
- In a food processor or blender, pulse the cranberries until finely chopped.
- In a bowl, mix together the cranberries, jalapenos, red onion, spring onion and cilantro.
- Add maple syrup, lime juice and season with salt and pepper. Do a taste test and adjust any seasoning as required.
Cream Cheese Dip
- In a medium bowl, beat the softened cream cheese until smooth.
- Spread the cream cheese mixture in an even layer on the bottom of a serving dish.
- Spoon the cranberry salsa over the cream cheese layer just before serving.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Cranberry Jalapeno Cream Cheese Dip
Equipment
- Food processor
Ingredients
- 2 cup cranberries
- ¼ cup jalapeno finely chopped
- 1 cup cream cheese
- ¼ cup red onion finely chopped
- ¼ cup green onion spring onion, finely chopped
- ½ cup cilantro coriander, finely chopped
- ¼ cup maple syrup
- ¼ cup lime juice
- seasoning salt and pepper
Instructions
Cranberry Salsa
- In a food processor or blender, pulse the cranberries until finely chopped.
- In a bowl, mix together the cranberries, jalapenos, red onion, spring onion and cilantro.
- Add maple syrup, lime juice and season with salt and pepper. Do a taste test and adjust any seasoning as required.
Cream Cheese Dip
- In a medium bowl, beat the softened cream cheese until smooth.
- Spread the cream cheese mixture in an even layer on the bottom of a serving dish.
- Spoon the cranberry salsa over the cream cheese layer just before serving.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This delicious Roasted Thai Curry Cauliflower Soup with Coconut Milk is velvety and creamy with warm Thai curry flavours. This vegan soup is perfect as a starter or light main.
My go-to winter recipe is pretty much always soup . Soup has the ability to transform basic vegetables into a warming delicious meal. Even better when served alongside some crusty bread!
My Thai cauliflower soup is made with fresh cauliflower, Thai curry paste and coconut milk. It’s perfectly spiced thanks to the curry paste and roasting the cauliflower brings out a delicious sweetness in the vegetable.
With just a little bit of prep, this cauliflower soup with coconut milk is a great way to eat healthily. Why not roast the veggies ahead of time and store them in the refrigerator for a few days. Then, you’ll need only 10 minutes to prepare a soup on busy days. You could also use my air fryer cauliflower recipe instead of oven roasted.
For variation, try my Cauliflower, Parsnip and Walnut Soup.
Ingredients & Variations
- Cauliflower – You will need fresh cauliflower that is creamy white for the soup. Frozen cauliflower won’t work for this recipe.
- Thai curry paste – Thai red curry paste that is homemade or shop bought works well. Adjust the amount based on your spice tolerance.
- Coconut milk – homemade or tinned.
- Onion, garlic and carrots – a must for this recipe as they create the base and add a perfect amount of sweetness.
- Turmeric – optional but adds some colour to the soup.
- Vegetable stock – to enhances the flavour of the soup.
- Lime juice and freshly chopped coriander. Lemon juice also works.
Serving Suggestion
Cauliflower soup is best enjoyed with crusty bread. You can make Instant Pot bread or Air fryer bread .
Tiger rolls are probably my favourite side for soups but focaccia pizza really works well too.
To skip or reduce the carbs, serve soup with more roasted vegetables, or even air fryer breaded mushrooms or air fryer zucchini fries .
Storage
Leftover soup tastes great the next day too as the flavours have had even more time to meld.
Store in an airtight container and place in the fridge once it has reached room temperature. Soup should stay fresh for up to 3 days.
Soup is a freezer-friendly meal. You can freeze in containers or freezer friendly bags. Allow to thaw and reheat thoroughly prior to serving.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Roasted Thai Curry Cauliflower Soup with Coconut Milk
Equipment
- 1 oven or Air fryer
- 1 pan
- 1 Blender
Ingredients
- 4 cup cauliflower florets
- 3 tablespoon thai red curry paste
- 1 cup carrots diced
- 3 tablespoon olive oil
- 1 cup onion roughly chopped
- 4-5 cloves garlic
- 1 tablespoon ginger chopped or pureed
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- 1 cup coconut milk
- 2 cup vegetable stock
- 1 tablespoon lime juice
- 2-3 tablespoon coriander/cilantro freshly chopped
- ¼ teaspoon chilli flakes optional
Instructions
- Preheat the oven to gas mark 6-7.
- Place cauliflower florets on a baking tray, drizzle some olive oil and sea salt.
- Roast for 25-30 minutes or until lightly browned and soft.
- Heat oil in a pan, add onion garlic and saute for few minutes.
- Add chopped carrots and ginger, cook for 2-3 minutes.
- Add Thai curry paste and turmeric powder, further cook for a minute or so.
- Now add roasted cauliflower and mix well.
- Then add vegetable stock and bring the soup to a boil for 2-3 minutes.
- Place the mixture into a blender and blend until you have smooth soup.
- Pour the soup back into the saucepan, add coconut milk and bring the soup to a boil.
- Check the seasoning and add lime juice.
- Serve hot in a serving bowl.
- Garnish with freshly chopped coriander and red chilli flakes if using.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in November 2018.
