Cranberry Jalapeno Bacon Dip Recipe


  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup finely shredded cheese (Asiago, cheddar, Monterey Jack, or a blend)
  • 1/4 cup dried cranberries, roughly chopped
  • 2-3 tablespoons finely chopped jalapeno (adjust based on spice preference)
  • 4 slices bacon, cooked and crumbled
  • 2-3 green onions, thinly sliced
  • 1 teaspoon onion powder
  • 1-2 tablespoons cranberry juice (optional, for sweetness)
  • Salt and pepper to taste
  • Crackers, pretzels, or crostini for serving


  • Prep the ingredients: Cook the bacon until crispy, then crumble. Finely chop the jalapenos (remove the seeds if you want less heat). Thinly slice the green onions.
  • Cream cheese base: In a large bowl, beat the softened cream cheese with an electric mixer until light and fluffy. Add sour cream and beat until combined.
  • Add flavors: Stir in the shredded cheese, cranberries, jalapenos, bacon, green onions, onion powder, and cranberry juice (if using). Season to taste with salt and pepper.
  • Chill and develop flavors: Cover the bowl tightly and refrigerate for at least 4 hours, or ideally overnight. This allows flavors to meld and the dip to thicken.
  • Soften before serving: Let the dip sit at room temperature for about 30 minutes before serving for optimal creaminess.
  • Serve and enjoy: Transfer the dip to a serving bowl and enjoy with crackers, pretzels, or a sliced baguette.


  • Spice adjustment: Start with less jalapeno and add more to taste for desired heat.
  • Make it chunky: For a more rustic dip, skip finely chopping the cranberries and jalapenos.
  • Optional mix-ins: Consider adding a small amount of finely grated garlic or a pinch of cumin for extra flavor depth.
  • Serving suggestions: Top with extra bacon crumbles and a few whole cranberries for a festive look.

Enjoy your delicious Cranberry Jalapeno Bacon Dip!


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