Save A vibrant, creamy cheese dip featuring sweet-tart cranberries, zesty jalapeños, and melty cheeses—perfect for holiday gatherings or game day snacking.
This Cranberry Jalapeño Queso Dip was an instant hit the first time I made it for my family on Thanksgiving Eve. The vivid colors and melty texture had everyone gathering around the table before dinner even started.
Ingredients
- Cream cheese: 225 g (8 oz), softened
- Sour cream: 120 ml (1/2 cup)
- Whole milk: 120 ml (1/2 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: 1/2 tsp
- Ground black pepper: 1/4 tsp
- Smoked paprika (optional): 1/2 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 aromatics:
- In a small skillet, heat olive oil over medium heat. Add jalapeños and garlic and cook for 2 to 3 minutes until fragrant. Add chopped cranberries and honey if using and cook for another 2 minutes, stirring until cranberries soften slightly. Remove from heat.
- Mix cheeses:
- In a large bowl, beat cream cheese until smooth. Stir in sour cream and milk until well combined.
- Combine:
- 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. Smooth the top and bake for 15 minutes, or until the dip is bubbly and golden at the edges.
- Finish and 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.
Save Our family now requests this queso dip for every holiday get-together, and it's quickly become our go-to party appetizer. Even the kids love dipping in, thanks to the mild spice and creamy texture.
Serving Suggestions
Pair the dip with tortilla chips, crackers, or sliced baguette. For festive occasions, try serving alongside sparkling wine or a light beer.
Storage Tips
Cool leftovers completely and store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave before serving.
Allergen & Nutritional Info
This dip contains dairy but is naturally gluten-free. Each serving provides approximately 240 calories, 18 g fat, 10 g carbohydrates, and 8 g protein.
Save This dip is sure to liven up any party spread and shows off beautiful holiday colors. Enjoy it hot for the creamiest, most flavorful results.
Recipe FAQ
- → What cheeses are best for this dip?
Monterey Jack and sharp cheddar offer excellent melt and flavor, but pepper jack can add extra spice if desired.
- → Can I make this dip in advance?
Yes, you may prepare the mixture a day ahead, refrigerate, then bake just before serving for best results.
- → Are frozen cranberries suitable?
Both fresh and thawed frozen cranberries work well; just chop them roughly for even distribution throughout the dip.
- → What are suitable serving options?
Serve warm with tortilla chips, crackers, or toasted baguette slices for optimal dipping and flavor enjoyment.
- → How can I increase the heat?
Leave some jalapeño seeds in, add a pinch of cayenne, or use pepper jack cheese for an extra spicy kick.
- → Is this dish vegetarian and gluten-free?
Yes, it's vegetarian and can be gluten-free if you use gluten-free dippers; always check ingredient labels.