Sweet cranberries, spicy jalapeños, and cool cream cheese come together in this show-stopping dip that’s a Costco favorite—perfect for holidays, potlucks, and anytime snacking.
If you’ve ever sampled the Cranberry Jalapeño Dip from Costco, chances are you grabbed a container (or two) immediately.
It’s that good. The bright sweetness of cranberries mixed with the heat of jalapeños and smoothed out by tangy cream cheese makes this one of the most irresistible dips to ever hit a cracker.The great news? You don’t have to wait for a warehouse run to enjoy it.
This copycat Costco Cranberry Jalapeño Dip recipe is just as fresh, flavorful, and creamy—and you can whip it up in under 30 minutes with a handful of ingredients. It’s festive enough for Thanksgiving or Christmas, but so good you’ll want it all year round.
Why You’ll Love This Recipe
There’s a reason this dip keeps going viral—it hits every flavor note: sweet, spicy, creamy, and tangy. It’s a dip that feels sophisticated but is still completely kid-friendly if you dial down the heat.
It’s also make-ahead friendly and works beautifully as an appetizer, party snack, or even a sandwich spread.
With its jewel-toned colors and vibrant taste, this recipe is a guaranteed crowd-pleaser—especially when served over cream cheese with crisp crackers or tortilla chips.
What You’ll Need
For the Cranberry-Jalapeño Salsa
- 12 oz fresh cranberries (1 bag)
- ½ cup granulated sugar
- 1 small bunch green onions (about 5), chopped
- 1–2 jalapeños, seeded and chopped
- ¼ cup fresh cilantro, chopped
- 1 tablespoon lime juice
- ¼ teaspoon salt
For Assembly
- 8 oz cream cheese, softened
- Optional garnish: extra cilantro or lime zest
- Crackers, tortilla chips, or crostini for serving
Pro Tips
- Pulse, don’t puree—you want a chunky salsa, not cranberry soup.
- Let the salsa chill for at least 2 hours to mellow and develop flavor.
- Use gloves when chopping jalapeños to avoid accidental heat transfers.
- Softened cream cheese spreads easier and blends better with the salsa.
- Drain excess juice before spooning the salsa over the cream cheese.
Tools You’ll Need
- Food processor or blender
- Sharp knife and cutting board
- Mixing bowl
- Serving platter or plate
- Rubber spatula
- Measuring cups and spoons
Substitutions and Variations
- No food processor? Chop everything very finely by hand.
- Adjust the spice: Add more or less jalapeño depending on your heat preference.
- Sweetener swap: Use honey or maple syrup instead of granulated sugar.
- Cream cheese alternative: Try whipped goat cheese or Neufchâtel.
- Add-ins: Stir in chopped apple or orange zest for an extra fruity punch.
Make Ahead Tips
- Make the cranberry salsa up to 2 days ahead and store in the fridge.
- Assemble the full dip up to 8 hours before serving—just keep it covered and chilled.
- Leftover salsa can be used on turkey sandwiches, grilled meats, or spooned over brie.
How to Make Cranberry Jalapeño Dip (Costco Copycat)
Step 1: Prep the Cranberry Salsa
Add cranberries, sugar, green onions, jalapeños, cilantro, lime juice, and salt to a food processor. Pulse until mixture is finely chopped, but not pureed.
Step 2: Chill the Mixture
Transfer cranberry salsa to a bowl, cover, and refrigerate for at least 2 hours (or overnight). This helps balance the sweetness, spice, and acidity.
Step 3: Soften and Spread the Cream Cheese
Place the block of cream cheese on a serving plate. Let it soften at room temperature, then gently spread or leave as-is for spooning over.
Step 4: Top with the Salsa
Spoon the chilled cranberry jalapeño salsa over the cream cheese. Let it sit for 5–10 minutes at room temp before serving.
Step 5: Garnish and Serve
Top with extra chopped cilantro or lime zest. Serve with crackers, tortilla chips, or toasted baguette slices.
Leftovers and Storage
- Store salsa separately in an airtight container for up to 4 days.
- Don’t freeze—fresh cranberries and herbs don’t thaw well for texture.
- Use leftover salsa as a topping for roasted turkey, pork chops, or even mixed into grain bowls.
Recipe FAQs
1. Can I use frozen cranberries?
Yes! Just thaw them first and drain excess moisture before pulsing.
2. How spicy is this dip?
It depends on the jalapeños and how many you use. Start with one and taste. You can always add more.
3. Do I need to cook the cranberries first?
Nope! This is a fresh salsa-style dip—no cooking required.
4. What’s the best way to serve this at a party?
Pre-spread the cream cheese and top it just before serving, or let guests spoon salsa over their own servings for a fresher presentation.
Bright, Bold, and Beautifully Balanced
This Costco-inspired Cranberry Jalapeño Dip is the perfect blend of bold flavors and creamy richness—and it’s every bit as good homemade. With just a few ingredients and a bit of chilling time, you can bring this fan-favorite dip to your next gathering or enjoy it all week long as a flavorful snack.
Make it once and it’ll become a permanent part of your appetizer rotation. When you try it, let me know how it turned out—and if you made it a little spicier, sweeter, or added your own creative twist!
