Cranberry Jalapeno Bacon Dip is perfectly festive for any holiday or special occasion! Full of savory-spicy-sweet flavors, and crunchy-creamy textures.
“This is by far my favourite dip, Kristin. And so easy to make. Who would have dared to combine sour cream and jalapenos? Five stars!”
If you need a quick yet show-stopping dip recipe for the holiday season, I can’t recommend my creamy Cranberry Jalapeno Bacon Dip enough.
Not only is this easy appetizer all dressed for the holidays (so gorgeous!) but it’s packed with serious flavor. Savory, spicy, sweet, crispy, creamy, and crunchy. It’s perfect for holiday parties and get togethers!
Cranberry Jalapeno Bacon Dip
A friend 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 to not to eat the entire thing under 24 hours.
That said, I looked at the ingredients list – then added bacon – and Cranberry Jalapeno Bacon Dip was the result.
What’s Inside
- Cream cheese and sour cream: are whipped to create a light and fluffy base for the dip.
- Shredded 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: are so, so good with the sweet cranberries. 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: provide a fresh zing and lovely, crispy crunch to this dip.
- Dried cranberries + cranberry juice: add a balancing sweetness to the other savory and spicy flavors in this dip. Plus, cranberries are a must for the holidays.
- 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 Reuben Dip
- Boursin Bruschetta Dip
- Dirty Martini Dip
- Crock Pot Buffalo Chicken Dip
- Roasted Garlic and Prosciutto Cream Cheese Dip with Hot Honey
- Pickle Wrap Dip
- Warm Fig & Prosciutto Goat Cheese Dip
- Copycat Trader Joe’s Everything Dip
Ingredients
- 8 oz 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
- 4 oz can sliced jalapenos, drained then minced, Hatch brand recommended
- 2 large or 3 small green onions, chopped
- For serving: crackers, pretzels, baked bagel slices, or crostini
Directions
- 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.
Notes
- If you are sensitive to heat, look for “tamed” jalapeno slices or chopped jalapenos at the grocery store.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Can you use fresh jalapeños? I prefer to not have the seeds that make things too hot for me.
Sure!
Perfect GF holiday appetizer! Do you have any recommendations on what kind/brand of gluten-free crackers that would go best with this? Thank you!
Hi Sarah! Personally I like Crunchmaster Crackers or Simple Mills Almond Crackers, though this is also really good with pretzels and I like Snyder’s GF brand!
I don’t drink cranberry juice. Could I cook some dried cranberries down for the juice?
Hey Carole! You could use apple juice instead which I think would taste good with these other flavors.
Made this last night for our Christmas Eve tomorrow. May or may not have scooped out a small container to leave at home just for me and my husband ???? Delicious!
Hahaha – relatable!! So glad it was a hit. ;)
We buy our pickled jalapeños in larger jars. What does a 4oz can measure out to be? And is that chopped or still in slices? Thank you so much for the recipe and the help.
4oz is about 1/2 cup of the jalapeno slices. I might start with 1/3 cup chopped jalapenos and then add if you want more!
I rarely comment on blogs, but just had to let you know that not only does my family love this dip, but I have taken it to a couple of Christmas parties and get asked for the recipe a bunch. Thanks for the recipe! So yummy!
I’m so very glad to hear that, Sarah!! I really appreciate your feedback!
Would this be good without the bacon? Also, do you know what the smallest quantity of cranberry juice is that can be purchased? Thx so much!
Hi Becca! I think it could be good without the bacon – I’m trying to think of something else that could bring a salty/savory flavor to the dip. Maybe a little bit of garlic powder or a splash of worcestershire sauce?
This is by far my favourite dip, Kristin. And so easy to make. Who would have dared to combine sour cream and jalapenos? Five stars!
I’m so glad you loved it, Ian!! A bit eclectic but it just works, right?!
Made this for my Tour of Homes and everyone loved it.
I’m so glad to hear that, Sherry! Thank you so much for your feedback!
Made this last night for a dinner party and it was a huge hit. I’m looking forward to some leftovers today to see what a day of letting the flavors marry will do.
Ahh, so glad you made it already!! Thrilled to hear it was a hit!
Next up, can you make the La Terra Fina Spinach Artichoke & Parmesan dip?! :) That stuff is addicting!
Oh my gosh, I literally refuse to buy it anymore because I will eat the entire little tub in a day by myself. SO ADDICTING!!