Thanksgiving Appetizer

Thanksgiving Creamy Cranberry Jalapeño Dip

A sweet, tangy, and gently spicy dip that comes together in one bowl. Roasted jalapeños and a quick homemade cranberry jam get folded into a creamy base of cream cheese, Greek yogurt, and parmesan. It’s festive, it’s make-ahead friendly, and it disappears faster than anything else on the appetizer table.

Serves 8 · 20 min active · 15 min roast · 30 min chill

Made by The Palatable Life

Shopping List

Ingredients:

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•   3 Jalapeños
•   1 bag Fresh cranberries
•   8 oz Cream cheese
•   1 tub Plain Greek yogurt
•   1 wedge Parmesan cheese
•   1 bag Granulated sugar
•   1 bottle Olive oil
•   Garlic powder
•   Onion powder
•   Crackers (for serving)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Greek yogurt gives the dip a lighter tang and more protein, while sour cream makes it richer — either works. The parmesan sounds unusual in a dip but it’s what gives it a savoury backbone that balances the sweet cranberry jam. Leave the cream cheese out for 30 minutes before mixing so it blends smoothly instead of leaving lumps.

Directions

Roast the jalapeños

1. Preheat and prep: Heat the oven to 400°F (200°C). Slice 3 jalapeños in half lengthwise and scoop out the seeds and ribs with a spoon. Leaving the seeds in is what makes it spicy, so remove them all for a milder dip or leave a few for heat.
2. Roast: Place the jalapeño halves on a baking sheet and toss with 1 tsp olive oil until evenly coated. Roast for 15 minutes, until soft and tender. Set aside to cool completely, then chop into small pieces.

Make the cranberry jam

1. Cook the cranberries: Add 1 cup cranberries and ¼ cup sugar to a small pot over medium heat. Stir as the cranberries break down and burst, cooking until you have a thick, jammy consistency — about 5 minutes.
2. Cool completely: Transfer the jam to a bowl and let it cool all the way to room temperature. Warm jam will melt the cream cheese base and make the dip loose.

Mix the creamy base

1. Combine everything: In a medium bowl, add the cooled cranberry jam and chopped roasted jalapeños, along with 8 oz softened cream cheese, 1 cup plain Greek yogurt or sour cream, 1 cup parmesan cheese, ½ tsp salt, ½ tsp garlic powder, and ½ tsp onion powder.
2. Stir until creamy: Stir everything together until fully combined and smooth. Taste and adjust the salt or add a pinch more sugar if the cranberries are especially tart.

Chill and serve

1. Chill: Cover and refrigerate for at least 30 minutes so the flavours meld and the dip firms up. It’s even better after a couple of hours.
2. Serve: Serve cold with crackers, crostini, or fresh vegetables. It also works beautifully spread on a leftover turkey sandwich.

Make-ahead: The dip can be made up to 3 days ahead and stored covered in the fridge. The roasted jalapeños and cranberry jam can also be prepped separately a day or two in advance. Give it a good stir before serving — a little separation is normal.