Although nobody knows what the next year or even 6 months from now has in store, this holiday season is already feeling so much more normal than last year’s. We’ve got three holiday gatherings on the calendar in December, which I couldn’t even imagine a year ago.
Last year we were agonizing over whether or not to leave the house on Christmas Day!
That said, I am counting my blessings for many reasons this month, especially for the opportunity to share a bowl of creamy Cranberry Jalapeno Bacon Dip with friends and family. This savory, spicy, sweet, crispy, creamy, crunchy dip is not only all dressed for the holidays (so pretty!!) but packed with some SERIOUS flavor. It’s perfect for holiday parties and get togethers!
Cranberry Jalapeno Bacon Dip
A friend of mine recently introduced me to La Terra Fina’s Cranberry Jalapeno Dip that she’d found at Costco but, knowing me and giant tubs of creamy dip, I knew there was no WAY I could be trusted not to eat the entire thing in 2 ok 1 sitting. That said, I looked at the ingredients list (then added bacon) and Cranberry Jalapeno Bacon Dip was the result.
This creamy dip is best served with gluten free crackers, crispy crostini, or pretzels – I am dying to find gluten free bagel chips to dunk into it!
- Cream cheese and sour cream: cream cheese and sour cream are whipped to create a light and fluffy dip base.
- Shredded asiago cheese: asiago cheese is deeply savory and a little nutty tasting – it’s like pumped up parmesan cheese. You can find wedges of asiago cheese in almost every grocery store these days, though you can also find tubs of pre-shredded asiago cheese too.
- Bacon: Makes everything, including this dip, better! I bake mine then chop.
- Canned jalapenos: So, so good with the sweet cranberries. YUM. If you’re sensitive to spice, look for “tamed” jalapenos which are mild/medium in heat. Mezzetta sells tamed sliced and chopped jalapenos.
- Green onions: chopped fresh green onions provide a fresh zing and lovely, crispy crunch to this dip.
- Dried cranberries + cranberry juice: Chopped dried cranberries and cranberry juice add a balancing sweetness to the other savory and spicy flavors in this dip. Plus, cranberries are a must have for the holidays.
- Onion powder: a sprinkle of onion powder balances out the dip.
Make Ahead of Time
I only have one rule for this dip: you must make it at least 4 hours ahead of time. Overnight is preferred, and up to 2 days ahead of time is fine. The dip tastes completely different after all the flavors have had a chance to sit and meld together, so be sure to plan ahead if making to take or serve to a holiday gathering.
Alrighty, let’s get to it!
How to make Cranberry Jalapeno Bacon Dip
Start by whipping softened cream cheese in the bowl of an electric mixer, or in a large mixing bowl if using a hand held mixer, until light and fluffy, then add sour cream and whip again.
Next add finely shredded asiago cheese, onion powder, and cranberry juice then mix to combine. I use the fine side of my box grater to shred wedges of asiago cheese, but you can use pre-shredded if you like.
Next add all the goodies: chopped green onions, cooked bacon, dried cranberries, and canned jalapenos. Again, used “tamed” jalapenos if you want to cut back on the heat. I use Hatch canned jalapenos which are certified gluten free.
Scoop the dip into a serving bowl then cover and refrigerate for at least 4 hours or preferably overnight. Let the bowl sit out at room temperature for at least 30 minutes to soften before serving, then have at it with the dipper of your choice. However you eat it, I hope you love each and every bite of this gorgeous, flavor packed dip – enjoy!
More Can’t Miss Dip Recipes
- Crock Pot Buffalo Chicken Dip
- Whipped Feta Dip
- Pickle Wrap Dip
- Warm Fig & Prosciutto Goat Cheese Dip
- Copycat Trader Joe’s Everything Dip
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Cranberry Jalapeno Bacon Dip
Cranberry Jalapeno Bacon Dip is perfectly festive for any holiday or special occasion! Full of savory-spicy-sweet flavors, and crunchy-creamy textures.
- 8oz cream cheese, softened to room temperature
- 1/2 cup sour cream
- 1 cup finely shredded asiago cheese (2oz)
- 2 Tablespoons cranberry juice
- 1 teaspoon onion powder
- 4 slices cooked bacon, chopped or crumbled
- 1/2 cup dried cranberries, roughly chopped
- 4oz can sliced jalapenos, drained then minced (I like Hatch brand)
- 2 large or 3 small green onions, chopped
- For serving: crackers, pretzels, baked bagel slices, or crostini
- Add cream cheese to the bowl of an electric mixer or to a large mixing bowl if using a hand held mixer. Beat until light and fluffy, 1-2 minutes, then add sour cream and beat until light and fluffy, another 1-2 minutes. Add shredded cheese, cranberry juice and onion powder then mix until combined.
- Add cooked bacon, dried cranberries, minced jalapenos, and green onions then switch to a spatula and stir to combine. Scoop dip into a serving bowl then cover and refrigerate for at least 4 hours or overnight (or up to two days ahead of time). Let bowl sit on the counter to soften for at least 30 minutes before serving.
- If you are sensitive to heat, look for "tamed" jalapeno slices or chopped jalapenos at the grocery store.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.