Cranberry Jalapeño Bacon Dip
A creamy, sweet-and-spicy party dip with crispy bacon, tangy cranberries, and fresh jalapeño. It’s especially good served with crackers, toasted baguette slices, or sturdy tortilla chips.
Ingredients
- 8 oz (225 g) cream cheese, softened
- ½ cup sour cream
- 1 cup fresh or frozen cranberries, finely chopped
- 2–3 jalapeños, finely chopped and seeds removed for less heat
- ½ cup cooked bacon, crumbled
- ½ cup shredded sharp cheddar cheese
- ¼ cup green onions, thinly sliced
- 1–2 tablespoons honey or brown sugar
- 1 tablespoon lime juice
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- Black pepper, to taste
Instructions
- Prepare the cranberries: Finely chop the cranberries. If using frozen cranberries, thaw and drain them first.
- Mix the creamy base: In a large bowl, beat the softened cream cheese and sour cream until smooth.
- Add the flavor: Stir in the cranberries, jalapeños, bacon, cheddar, and green onions.
- Balance the flavors: Add honey or brown sugar, lime juice, garlic powder, salt, and a little black pepper. Mix well.
- Chill: Cover and refrigerate for at least 1 hour. This allows the cranberry, jalapeño, and bacon flavors to blend.
- Serve: Give the dip a good stir before serving. Garnish with a little extra bacon, chopped jalapeño, cranberries, and green onion if desired.
Serving Tip
For a warmer version, place the mixture in a small baking dish and bake at 350°F (175°C) for about 15–20 minutes, until hot and bubbly. Serve immediately with crackers, crostini, or tortilla chips.
