Cranberry Salsa Dip is made with cranberries, sugar and spices, and then poured over cream cheese to make a delicious holiday appetizer recipe. It’s perfect for parties and goes well with chips and crackers!
Ingredients in Cranberry Salsa Dip
- 12 oz. bag fresh cranberries
- 1 1/2 cup sugar
- 4 1/2 tsp. apple cider vinegar
- 2 tsp. cinnamon
- 1/2 tsp cloves
- 1/2 tsp allspice
- 8 oz. cream cheese
How to make Cranberry Salsa Dip
Heat all ingredients except for cream cheese in saucepan over medium heat.
Keep stirring as the cranberries pop and continue stirring until the cranberries are softened and the mixture has a salsa consistency (about 10 minutes). Remove from heat and cool the mixture to room temperature.
Open the brick of cream cheese and place on a serving platter and then pour the cranberry mixture over the cream cheese.
Serve with chips or crackers.
What kind of cream cheese to use in Cranberry Dip?
I usually use regular cream cheese, but you can use low-fat or non-fat cream cheese if you prefer. The cranberry flavor is so strong, you probably won’t even notice much of a difference in taste!
Cranberry Salsa Dip
Ingredients
- 12 oz fresh cranberries
- 1 ½ cup sugar
- 4 ½ tsp apple cider vinegar
- 2 tsp cinnamon
- ½ tsp cloves
- ½ tsp allspice
- 8 oz cream cheese
Instructions
- Cook all ingredients except for cream cheese in saucepan over medium heat.
- Stir gently. The cranberries will soften & pop. Cook for about 10 minutes, until the mixture has thickened a bit. Remove from heat and transfer to a jar. Chill until ready to serve.
- To serve, place am 8 oz brick of cream cheese on a serving platter and then pour the cranberry mixture over the cream cheese. Serve with chips or crackers. Enjoy!
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What to dip in Cranberry Salsa Dip?
Make sure your dippers are sturdy because otherwise they will break when you dip them into the cream cheese! Wheat Thins and Triscuits are great sturdy options!
I really like the taste of the dip with tortilla chips and club crackers or Ritz crackers as well. These dippers aren’t quite as sturdy, but you can use a spreader to get the cream cheese on your dippers without breaking them.
Can I make Cranberry Salsa Dip in advance?
Yes, you can make the cranberry salsa beforehand! However, to store this recipe, make sure you do not have it already plated with the cream cheese. The cranberry salsa refrigerates well and will last for several days, but not when combined with the cream cheese – learned this the hard way!
Can you freeze cranberries?
Did you know that cranberries freeze well in general? You can freeze fresh cranberries for 6-12 months! This is especially helpful if you like cranberries anytime besides November and December because those are generally the only months you will be able to find them at the store.
Just place the fresh cranberries into airtight containers or freezer bags whenever you find a good price for them, and it will make your holiday meal prepping that much easier.
Katie says
Made this for my family and it was a hit! So good!
wilhelmina says
This is incredible! I loved the flavors of the salsa by intself and then putting it on the cream cheese was just next-level delicious!
Sherry Michaelis says
Mine is not a reply as much as a question. Could you make the recipe and then preserve it in small canning jars using the “canning” process to seal the jars to be able to give as gifts.
Nellie says
Not sure! I think that would probably work just fine though…please let us know if you experiment. Sounds like a fabulous gift idea!
Terrie says
Can you use canned cranberry in place of bagged cranberries for this recipe?
Nicole says
Im not sure as I havent tried it before, if you try it, let me know how it goes.
Beth Smith says
Has anyone made this with jalapeno peppers? I love a sweet and hot spread over cream cheese with those thin pretzels!! If so, how did you infuse the peppers into this salsa?
Also, this salsa (without the heat of jalapenos) would be great on a toasted bagel with cream cheese!!
Lydia says
Can you use stevia instead of sugar? How much?
Nellie says
I’ve never tried that! Since a teaspoon of Stevia is supposed to be equivalent to a cup of sugar, you could try using 1 1/2 tsp of Stevia. Please let us know if you try it!
Laurie says
If you make the salsa and store in fridge the day before, do you need to heat or just bring to room temp. before pouring over cream cheese? Thanks for your help and your delicious recipes.
Nellie says
You could do either…I actually like it cold too!
Laree Albee says
My family and friends absolutely love this salsa. It is always requested. I’m so glad I found it. I do have a question about it. Can it be put in the freezer? TIA
Nellie says
I’ve never tried to freeze it, but I think it should work? Please let us know if you experiment!