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Cranberry Cream Cheese Spread

Cranberry cream cheese spread with a jewel-red fresh cranberry salsa, made by pulsing cranberries until finely chopped and chilling for a thick, spoonable topping. Cream cheese is spread into an even layer, then topped right before serving for clean, bright flavor.
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Prep Time 15 minutes
chilling 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Cranberry salsa topping
  • 12 oz fresh cranberries
  • 0.5 cup sugar
  • 2 green onions, sliced
  • 1 jalapeno, seeded and minced
  • 0.25 cup fresh cilantro, chopped
  • 1 tbsp lime juice
  • 0.25 tsp salt
Cream cheese base
  • 8 oz cream cheese, softened
  • 1 Crackers for serving

Equipment

  • 1 food processor

Method
 

Make the cranberry salsa topping
  1. Pulse fresh cranberries in a food processor until finely chopped, stopping to scrape down the sides as needed.
  2. Transfer the chopped cranberries to a bowl and stir in sugar, green onions, jalapeno, cilantro, lime juice, and salt until evenly combined.
Chill
  1. Cover and chill the cranberry mixture for 1 hour so the flavors meld, then stir once more before using.
Assemble and serve
  1. Spread the softened cream cheese onto a serving plate in an even layer using gentle pressure to create a smooth surface.
  2. Spoon the chilled cranberry mixture over the top just before serving so the topping stays fresh-looking.
  3. Serve immediately with crackers for scooping.

Notes

For the cleanest texture, pulse cranberries just until finely chopped—avoid grinding into paste. Refrigerate the cranberry mixture (and assembled spread) in separate covered containers up to 3 days; assemble right before serving. Freezing isn’t recommended since cream cheese texture can break. For a dairy-light option, use a plain vegan cream cheese substitute, then spread and top the same way.