holiday dip

Our Sweet and Spicy Cranberry Jalapeno Cream Cheese Dip, is an easy and addictive party snack for the holidays! It&#x27;s rich and creamy with a pop of berry flavor!

Perky Cranberry Jalapeno Cream Cheese Dip Recipe

cranberries ((or frozen))

pomegranate juice

sugar

cream cheese, (softened)

scallions

pickled jalapenos, (chopped (mild or hot))

lemon

garlic powder

salt and pepper

crackers for scooping ((could be gluten-free!))

Set a small saucepot over medium heat. Pour in the cranberries, pomegranate juice, and sugar. Add 1/2 teaspoon salt and stir well. Bring to a boil. Then lower the heat and simmer for 8-10 minutes, until thick.

Meanwhile, set out a medium mixing bowl. Add the softened cream cheese, chopped scallions, 3 tablespoons of chopped jalapeno, lemon zest, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Smash and mix well.

Taste the cream cheese dip. Add more chopped jalapeno if desired, as well as salt and pepper.

Remove the cranberry sauce from the heat. Let it cool and thicken.

Place the cream cheese dip in a serving bowl and arrange crackers around the bowl. Once the cranberry topping is cool, pour it over the cream cheese dip. (The cranberry sauce can still be warm to the touch when you pour it over the cream cheese dip. Just not hot!)

Sprinkle extra scallions over the top if desired. Serve at room temperature.

https://content.jwplatform.com/videos/GiN5JzME.mp4

Our Sweet and Spicy Cranberry Jalapeno Cream Cheese Dip, is an easy and addictive party snack for the holidays! It's rich and creamy with a pop of berry flavor!

Cranberry Jalapeno Cream Cheese Dip

This Sweet &amp; Spicy Pineapple Dipping Sauce recipe is an easy dip for holiday appetizers, such as spring rolls, egg rolls, and more!

Sweet and Spicy Pineapple Dipping Sauce

pineapple juice (unsweetened)

garlic

cider vinegar

salt

cilantro

cornstarch

pineapple juice

In a food processor or blender, blend together pineapple juice, granulated sugar, jalapenos, garlic, vinegar, salt, and cilantro until smooth.

Pour mixture into a small saucepan and bring to a boil. Simmer on medium for 5 minutes. While simmering, mix together cornstarch and 2 tablespoons pineapple juice in a small bowl until smooth. With a whisk, gradually blend in cornstarch mixture into pineapple juice mixture, which will thicken your mixture. Remove from heat. Cool and serve as a dipping sauce for spring rolls, egg rolls, etc.

Pinned this because it sounds amazing. No fair making my mouth water and I haven't had dinner yet. lol Thanks so much for sharing this with us at the DI &amp; DI Link Party. We really enjoyed having you.

Merry Christmas

Hi Brandie,
Your Pineapple Dipping Sauce will be a great addition for holiday appetizers! Hope you have a fantastic weekend and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen

This hot and creamy spinach artichoke dip is the ULTIMATE comfort food! This super delicious recipe is easy to make with basic ingredients. Recipe as written yields 2 cups (enough for 4 to 6 snack servings). This recipe is easily doubled for a crowd (cook it in a medium skillet).

Creamy Spinach Artichoke Dip

(about 1 cup) frozen spinach

extra virgin olive oil

onions

poblano pepper (for some spice)

red pepper flakes (scale down or omit

salt,

cream cheese,

(4 ounces) sour cream

(4 ounces) chopped artichoke, canned or marinated

black pepper,

Serving suggestions: Tortilla chips, toasted pita wedges

To thaw the frozen spinach, place it in a fine mesh sieve and run cool water over it until the ice is all gone. Squeeze out all of the excess moisture in a tea towel or in fistfuls over the sink. Set aside.

In a small-to-medium skillet over medium heat, warm the olive oil until shimmering. Add the green onions, poblano pepper, red pepper flakes (if using) and ¼ teaspoon salt. Cook, stirring often, until the green onions are frazzled and lightly golden around the edges and the peppers are tender, about 8 to 10 minutes.

Add the drained spinach, cream cheese, sour cream, drained artichoke, and several twists of black pepper. While stirring constantly, cook until the ingredients are thoroughly mixed together, warmed through and lightly steaming, about 2 to 4 minutes. Season with additional salt and pepper, to taste (careful, the dip is hot!).

Serve warm with any desired accompaniments. Leftover dip will keep in the refrigerator, covered, for up to 4 days. Gently reheat in the microwave or on the stovetop before serving.

This dip is one of the only ways to get my toddler to eat something with veggies in it. It's part of our regular rotation!

I have made this recipe but instead of the poblanos I used chili garlic sauce also 1/2 the cream cheese and monterey Jack cheese,  OMG it soooo goooda!!!!
thanks for the share 
Marie

I made something like this for (small bubble) Friendsgiving, as a  friendly appetizer. Puff pastry in muffin tin, spinach dip in each one, that way everyone gets their own.

This is so delicious! Served it with fresh lightly toasted Turkish bread. It is a wonderful starter with a glass of wine. My partner who is normally no fan of artichoke could not stop dipping. Will repeat for sure. Might be also a very tasteful topping for baked oven potato. Thank you for your recipe and happy holiday greetings from Amsterdam

BEST ARTICHOKE DIP EVER! I absolutely love the addition of bell peppers and red chili flakes. It sets it off! Thank you for this incredible recipe. It barely lasted the first day of having it.

This turned out great! Used a Jalepeño instead of a poblano.

SO GOOD and EASY! Made this for me and my husband for a Christmas appetizer lunch. Used a 10 oz brick of spinach, a red bell pepper, 1/4 tsp pep flakes and stirred in about 1 tsp of Trader Joe's Chili Onion Crunch when the dip was finished. Served with fresh bread and tortilla chips. Reminds me a lot of the spin art dips you'll get at American-style chain restaurants (TGIFriday's, Applebee's, etc.) only much tastier and less greasy! 

Thanks Kate -- your site is one of the very few I turn to for consistent results.

Kate, we love all your recipes and you are our go to for anything we make now. We made this and loved how creamy it was. We added more artichoke (used frozen) and love garlic so we added this. Served with crusty bread, yummy!

Made this for Christmas day snacks and it was great!  I also enjoyed the leftovers cold.

I am in love with this dip. I needed something fun to make for new year's eve so naturally I came to Cookie &amp; Kate for ideas. Can I just say this dip was A HUGE HIT! Making it was super simple as well; it is deliciously creamy and absolutely divine spread on a fresh piece of french baguette. 
Will be adding this to my lists of make-again recipes!

Hi Kate. I made this for a Thanksgiving appetizer and then again tonight for, gasp, dinner! It is very good. I leave out the poblano. Also, I used 12 ounces of marinated artichokes. So good! I’ll definitely make this for a Christmas appetizer. Thanks for sharing!

I made this with vegan sour cream and vegan cream cheese. It's divine. It almost didn't make it to the dining room table, we kept going back to it while it was still in the pan.

I made this just for NYE this evening and we’ve been inhaling it…with cucumbers, carrots, celery, tortilla chips. It’s SO good. Thank you, Kate, for all of your wonderful recipes, and wishing everyone a happy and healthy new year!

Saw this today, made it immediately. So delicious, will be my standard spinach artichoke dip now. Thank you for this recipe!

Just made this for the Super Bowl it is delicious! I did add the whole can of artichokes though. Didn't know what else to do with them and we like them. Would recommend doing that!

Yum! I've made several times, including serving at my daughter's birthday party. I removed the seeds from the poblano pepper and found no heat/spicy kick from using the de-seeded pepper. So don't be afraid to use the pepper. Although, the red bell pepper provides a lovely pop of colour.

I made this for a new year's eve party and it was a hit. It was easy to obtain the ingredients with the exception of the poblano pepper. It was also easy to follow the directions and make the recipe. I ended up adding more salt to otherwise it was kind of bland. I would have liked to see an option to make the artichoke (marinate it and all) instead of just the canned/bottled version. Overall, would make again and adding this to my recipe vault.

OMG - this was fantastic! I never had spinach and artichoke dip warmed before. I didn't have artichoke on hand, so I used some canned hearts of palm from the pantry instead. They are much easier to chop than artichokes. I used the poblano pepper as well, so it had a little kick. This is my new favorite dip!

Boursin Dip

Boursin Cheese

tbsp finely chopped chives

tbsp honey

sea salt

Unwrap Boursin cheese and place in the center of the plate.

Top it off with 1 tbsp of honey then proceed to add the nuts and chives.

Garnish with remaining honey and sprinkle of sea salt on top. Enjoy with crackers or toasted crostini.

Top 5 holiday dip recipes from across the web

The most viewed holiday dip recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Perky Cranberry Jalapeno Cream Chee...

Sweet and Spicy Pineapple Dipping S...

Sweet and Spicy Pineapple Dipping S...

Creamy Spinach Artichoke Dip

Boursin Dip

Top 5 holiday dip recipes from across the web

The most viewed holiday dip recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Perky Cranberry Jalapeno Cream Chee...

Sweet and Spicy Pineapple Dipping S...

Sweet and Spicy Pineapple Dipping S...

Creamy Spinach Artichoke Dip

Boursin Dip

The most viewed holiday dip recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine