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Creamy Cranberry Jalapeno Dip with Toasted Pecans

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A creamy, tangy, and slightly spicy dip made with cream cheese, sour cream, and a homemade cranberry jalapeno topping, finished with buttery toasted pecans. Perfect for holiday gatherings or any occasion.

Ingredients

Scale
  • 16 oz cream cheese, softened to room temperature
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 cup fresh or frozen cranberries (if frozen, do not thaw)
  • 1/2 cup granulated sugar
  • 1–2 fresh jalapenos, seeded and finely diced
  • 2 tablespoons water
  • 1 tablespoon orange juice
  • 1 teaspoon orange zest (optional)
  • 1/2 cup pecan halves or pieces
  • 1 tablespoon unsalted butter, melted
  • A pinch of flaky sea salt
  • Fresh cilantro or parsley, chopped (for garnish, optional)
  • Extra toasted pecans (for garnish, optional)
  • Thinly sliced green onion (for garnish, optional)

Instructions

  1. Make the Cranberry Jalapeno Topping: In a small saucepan, combine cranberries, sugar, diced jalapeno, water, and orange juice. Bring to a simmer over medium heat. Cook for 8-10 minutes, stirring occasionally, until cranberries have burst and mixture has thickened. Remove from heat and stir in orange zest if using. Set aside to cool completely.
  2. Toast the Pecans: Heat a small skillet over medium heat. Add melted butter and pecan pieces. Toast for 3-5 minutes, stirring frequently, until fragrant and slightly darker. Immediately transfer to a plate to cool. Sprinkle with flaky sea salt.
  3. Whip the Cream Cheese Base: In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Beat with an electric hand mixer or stand mixer on medium speed until smooth, light, and fluffy (about 2-3 minutes). Scrape down sides of bowl.
  4. Assemble the Dip: Spread the cream cheese mixture evenly into a serving dish (such as a shallow pie plate).
  5. Top It Off: Spoon the cooled cranberry jalapeno mixture over the cream cheese layer, spreading gently to the edges. Sprinkle toasted pecans generously over the top.
  6. Chill and Serve: Cover with plastic wrap and refrigerate for at least 1 hour before serving. Serve chilled or at room temperature.

Notes

Let cream cheese soften at room temperature for at least 1 hour for best texture. Cool cranberry topping completely before assembling to avoid a soupy dip. Toast pecans just before serving to maintain crunch. For a spicier dip, leave some seeds in the jalapeno or add a second jalapeno. For a milder dip, remove all seeds and membranes. Dip can be made up to 2 days in advance (without pecan topping); add pecans just before serving.

Nutrition

Keywords: cranberry jalapeno dip, creamy dip, holiday appetizer, toasted pecans, cream cheese dip, easy dip

Find it online: https://coracooks.com/creamy-cranberry-jalapeno-dip-with-toasted-pecans/