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Cranberry Cream Cheese Spread

Cranberry cream cheese spread with a bright jalapeno-cilantro cranberry topping and a smooth, spreadable base. Pulse fresh cranberries until finely chopped, then chill for 1 hour for the flavors to meld.
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Prep Time 15 minutes
chill 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Cranberry mixture
  • 12 oz fresh cranberries
  • 0.5 cup sugar
  • 2 green onions, sliced
  • 1 jalapeno, seeded and minced
  • 0.25 cup fresh cilantro, chopped
  • 1 tbsp lime juice
  • 0.25 tsp salt
Cream cheese base
  • 8 oz cream cheese, softened
  • 1 crackers for serving

Equipment

  • 1 food processor

Method
 

Make the cranberry salsa
  1. Pulse the fresh cranberries in a food processor until finely chopped, with the mixture looking evenly minced. Stop and scrape down as needed so there are no large chunks.
  2. Transfer the cranberries to a bowl and stir in the sugar, green onions, jalapeno, cilantro, lime juice, and salt until the salsa is glossy and evenly colored.
  3. Cover and chill at least 1 hour so the flavors meld, tasting after 1 hour and stirring once in the middle of chilling if possible for even seasoning.
Assemble and serve
  1. Spread the softened cream cheese onto a serving plate in an even layer, creating a smooth surface that can hold the topping.
  2. Spoon the cranberry mixture over the top just before serving so the spread stays creamy while the salsa remains vivid.
  3. Serve with crackers for scooping, presenting extra salsa on the side if you want more topping per bite.

Notes

For the smoothest texture, use softened cream cheese (room temp for about 30 minutes) so it spreads cleanly. Store the cranberry salsa covered in the refrigerator up to 3 days; keep the assembled spread covered up to 2 days, but add the salsa topping right before serving for best color. Freezing isn’t recommended because the salsa and dairy can change texture after thawing. If you want a dairy-free version, use a plant-based cream cheese with a similar flavor profile and keep the rest of the recipe the same.