Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Jalapeño Cranberry Dip (Sweet, Spicy & Perfect for the Holidays)

Sarah Smith
Nov 2, 2025
2 min read

Updated: Dec 25, 2025

Cranberry-topped cream cheese Jalapeno dip on a plate, surrounded by round crackers. Garnished with cilantro and green peppers. Warm, festive setting.

If you love a mix of sweet and savory, this Jalapeño Cranberry Dip is your new go-to appetizer. Bright, tart cranberries pair perfectly with spicy jalapeños and smooth cream cheese — creating a festive, flavorful dish that’s sure to stand out at any holiday spread.

It’s easy to make, stunning on the table, and gone in minutes. Serve it with crackers, baguette slices, or tortilla chips — and prepare for the compliments to roll in!

Recipe Card

Servings: 8–10 Prep Time: 10 minutes Chill Time: 1 hour Total Time: 1 hour 10 minutes

Ingredients

1 (12 oz) bag fresh cranberries
1 cup granulated sugar
1 bunch green onions, finely chopped
1–2 fresh jalapeños, seeded and finely diced (adjust to taste)
¼ cup fresh cilantro, chopped
1 tablespoon lime juice
¼ teaspoon salt
2 (8 oz) packages cream cheese, softened

Instructions

Make the Cranberry Mixture: In a food processor, pulse the cranberries a few times until coarsely chopped (don’t purée).
Add Flavor: Transfer cranberries to a medium bowl and stir in sugar, green onions, jalapeños, cilantro, lime juice, and salt. Mix well and cover.
Chill: Refrigerate for at least 1 hour (or overnight) to let the flavors meld and the sugar dissolve.
Assemble the Dip: Spread softened cream cheese evenly on a serving platter or in a shallow dish. Spoon the cranberry mixture over the top, spreading gently.
Serve: Serve chilled or at room temperature with crackers, tortilla chips, or toasted baguette slices.

Tips for the Best Cranberry Jalapeño Dip

For extra heat, leave in a few jalapeño seeds.
Make the cranberry topping up to 2 days ahead — it gets even better as it sits.
If it’s too tart, add 1 extra tablespoon of sugar.
Try whipped cream cheese for a lighter, fluffier base.
Garnish with extra cilantro or green onions before serving for a festive finish.

Final Thoughts

This Jalapeño Cranberry Dip is a holiday appetizer that hits all the right notes — sweet, spicy, tangy, and creamy. It’s as pretty as it is tasty and guaranteed to steal the spotlight on your appetizer table.

FAQ

Q: Can I use fresh or canned cranberry sauce? Both work! Fresh cranberry sauce gives a brighter flavor, while canned sauce makes the dip extra smooth.

Q: How spicy is this dip? It’s mild to medium. You can remove jalapeño seeds for a milder version or add extra for more heat.

Q: Can I make this dip ahead for holiday gatherings? Absolutely — assemble it a day ahead and chill. Add nuts or herbs right before serving for the best texture.

Q: What crackers pair best with this dip? Butter crackers, pita chips, wheat crackers, or crostini all taste delicious.

Q: How long does jalapeño cranberry dip last? Refrigerate for 3–4 days. It holds up well and stays fresh.