This cranberry salsa with cream cheese comes together in minutes with fresh cranberries, jalapeño, cilantro, and lime. Spoon it over cream cheese for a sweet, spicy, and creamy party dip everyone loves.

Cranberry salsa over cream cheese in glass dish with crackers.

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Cranberry Salsa with Cream Cheese

Wherever I bring this cranberry salsa with cream cheese, I always get asked for the recipe. The flavor combination is both unique and unexpected from the sweet cranberries to the spicy jalapeno.

I always serve this cranberry salsa dip over softened cream cheese, which adds a creamy and tangy component that tastes absolutely amazing. It adds a colorful vibrant touch to Christmas charcuterie boards or served it with other holiday favorites like cranberry brie bites and cranberry meatballs!

Recipe Notes

Fresh cranberries on pan.

Find the full printable recipe with specific measurements below.

  • Cranberries: Look for a bag of fresh cranberries that have a vibrant dark red tone.
  • Green onions: Use green onions, as they have a milder taste but still add plenty of flavor.
  • Cilantro: This herb is loaded with flavor and blends together nicely with the other ingredients.
  • Jalapeno: This gives the salsa the perfect amount of spice. Keep the seeds on the pepper if you like spicy (remove them if you don’t).
  • Sugar: The sugar helps maximize the sweetness of the fresh cranberries. You can add more or less to taste.
  • Lime juice: Mix in a spoonful of lime or lemon juice to add some acidity to the salsa.
  • Cream cheese: It’s creaminess and tang compliments the sweet and spicy flavors from the dip. Make sure to soften cream cheese before serving.

How to Make Cranberry Salsa

Use a food processor or blender to blend together the rinsed cranberries, green onions, cilantro and jalapeno. You want the mixture to be finely chopped, but not pureed.

Fresh cranberries, jalapeno, cilantro and green onions in a high powered blender.

Pour the mixture into a bowl and stir in the sugar, lime juice and salt. Cover the bowl and store in the fridge for at least 2 hours so that the flavors can marinate together. The longer it marinates, the more flavor the salsa will have.

Cranberry salsa and sugar in a bowl with lime juice.

Spread the softened cream cheese on a plate or in a shallow pie dish. Drain any extra juices from the salsa, then spread cranberry salsa over cream cheese. Serve with your favorite crackers or chips!

Cranberry salsa with cream cheese and a cilantro garnish with crackers on the side.

Recipe Tips

  • Make sure to rinse and dry your cranberries really well. I like to rinse them in a strainer and then place them on a baking sheet lined with paper towels to dry.
  • I’d recommend making this salsa the day before, so that the flavors can marinate together overnight. Add cranberry salsa over cream cheese just before serving and strain any extra juices.
  • Add an extra jalapeno for extra spice.
  • Add chopped pecans to the salsa just before serving.

Serving Suggestions

While I love to serve cranberry salsa with cream cheese, you can serve it over baked brie instead. You can also serve the cranberry salsa on it’s own and don’t add the cream cheese.

I love to serve it with Wheat Thins, tortilla chips, Ritz Crackers or other favorite crackers.

Dipping cranberry salsa with cream cheese onto a cracker.

We love fresh salsa recipes including restaurant style salsa, fruit salsa with cinnamon chips and corn salsa.

More Cranberry Recipes

cranberry salsa in glass dish with crackers

Cranberry Salsa over Cream Cheese

5 from 25 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Chill: 2 hours
Total Time: 2 hours 10 minutes
Servings: 16
Cranberry salsa with cream cheese is a quick holiday appetizer made with fresh cranberries, jalapeño, cilantro, and lime. Spoon the sweet and spicy salsa over cream cheese and serve with chips or crackers.
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Ingredients 

  • 1 (12-ounce) bag fresh cranberries
  • ½ cup sliced green onions
  • ⅓ cup chopped cilantro , plus more to taste
  • 1 jalapeno , minced and seeded (leave seeds if you like spice)
  • ½ cup granulated sugar , plus more to taste
  • 1 Tablespoon lime or lemon juice
  • ⅛ teaspoon salt
  • 12 ounces cream cheese , softened

For serving: Crackers (I prefer Wheat Thins and Ritz) or tortilla chips

Instructions

  • Rinse and dry cranberries. Rinse 12 ounces of fresh cranberries in a strainer and remove any that may be mushy. Place on a baking sheet lined with paper towels to dry.
  • Chop ingredients. In a food processor or blender, pulse the cranberries, 1/2 cup green onions, 1/3 cup cilantro, and 1 jalapeno until finely chopped, but not to puréed.
  • Combine with sugar. Pour into a bowl (leaving any extra juice in blender) and stir in 1/2 cup sugar, 1 Tablespoon lime juice, and 1/8 teaspoon salt. Store in a covered container and refrigerate at least 2 hours, preferably overnight.
  • Spread cream cheese in dish. When ready to serve, spread cream cheese onto a plate or in the bottom of a shallow 9-inch pie dish.
  • Serve. Drain any excess juice from the salsa and spoon on top of the cream cheese. Top with a sprig of cilantro, if desired. Serve with crackers or tortilla chips.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Freeze: Place the salsa a freezer bag. Lay flat and freeze up to 2 months. Thaw overnight in the fridge before serving. 
Storage: Store in an airtight container in the fridge up to 7 days. Drain it before serving, if needed. 

Nutrition

Calories: 110kcal, Carbohydrates: 10g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Cholesterol: 21mg, Sodium: 86mg, Potassium: 59mg, Fiber: 1g, Sugar: 8g, Vitamin A: 362IU, Vitamin C: 5mg, Calcium: 25mg, Iron: 0.1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

Do I have to use a food processor?

No, but it will take longer to finely chop the ingredients. You will need to use a sharp knife to carefully mince the cranberries.

Can I use frozen cranberries?

While fresh cranberries provide the best texture, you can use frozen cranberries for a softer texture. Using frozen cranberries is a great way to make this dip all winter long since fresh cranberries are sold mostly in stores during peak season – November and December. Be sure to thaw frozen cranberries completely and pat dry.

How to store leftovers?

Cranberry salsa with cream cheese can be stored covered in the fridge for up to 4 days. The cranberry salsa on it’s own can be stored up to 7 days, just drain juices before serving over cream cheese.

Can I freeze this cranberry salsa?

Absolutely! Store the salsa in a freezer bag and spread out so it is flat. Place it in the freezer and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.