Go Back
+ servings
cream cheese on chip dipping in cranberry jalapeno salsa

Cranberry Jalapeno Salsa

Cranberry Jalapeno Salsa is fresh and festive when served over a block of cream cheese with tortilla chips or crackers for dipping.
Course Appetizer
Cuisine American
Keyword Cranberry Salsa
Prep Time 15 minutes
Chill time 2 hours
Total Time 2 hours 15 minutes
Servings 15 people
Calories 142kcal
Author Jennifer @ Plowing Through Life


  • 12 ounces Fresh cranberries
  • 1/4 cup green onions minced
  • 2 small jalapenos cored, seeded & minced
  • 1/2 cup sugar
  • 1/4 cup fresh cilantro chopped
  • 2 tablespoons ginger freshly minced
  • 2 tablespoons lemon juice fresh-squeezed
  • 16 ounces cream cheese


  • Place berries in blender or food processor and pulse until finely chopped.
  • Pour into a mixing bowl and add other ingredients.
  • Mix well and refrigerate for at least 2 hours to allow flavors to blend together.
  • Pour over softened cream cheese to serve. Tastes great with crackers and/or tortilla chips.


  • Fresh ingredients maximize flavor in this recipe!
  • Don't use too much lemon juice as it will make the salsa too runny
  • Allow the flavors to blend together in the refrigerator for at least two hours
  • Salsa can be refrigerated for 3 - 5 days 


Calories: 142kcal | Carbohydrates: 11g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 98mg | Potassium: 74mg | Fiber: 1g | Sugar: 9g | Vitamin A: 474IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 1mg