Prepare the base: In a medium bowl, beat the softened cream cheese with a hand mixer or spoon until smooth and creamy.
Add the cranberry and jalapeño: Mix in the cranberry sauce, chopped jalapeños, and cilantro (if using). Stir until well combined.
Taste and adjust seasoning: Add salt and pepper to taste.
Optional topping: For an extra touch, sprinkle shredded cheddar cheese on top and place the dip in the fridge for 10-15 minutes to firm up slightly.
Serve: Transfer the dip to a serving bowl, garnish with extra jalapeño slices or cilantro, and serve with crackers, crostini, or fresh veggies like cucumber, bell peppers, and carrots.
Notes
Adjust the amount of jalapeños depending on your heat preference.
You can also use pre-made cranberry sauce for an easier version.
If you prefer a milder dip, use only one jalapeño or omit it entirely.
This dip can be made in advance and stored in the fridge for up to 2 days before serving.
