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Cranberry Cream Cheese Spread

Cranberry cream cheese spread with a jewel-red cranberry salsa that’s pulsed finely, then chilled for bold flavor. Spoon it over softened cream cheese for an easy snack that stays sliceable and spreadable.
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Prep Time 15 minutes
chilling 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

cranberry salsa
  • 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 layer
  • 8 oz cream cheese, softened
serving
  • 1 crackers for serving

Equipment

  • 1 food processor

Method
 

Make the cranberry salsa
  1. Pulse the fresh cranberries in a food processor until finely chopped, with no large chunks visible.
  2. Transfer to a bowl and stir in the sugar, green onions, jalapeno, cilantro, lime juice, and salt until evenly combined and glossy.
  3. Cover and chill for at least 1 hour so the flavors meld, until the salsa looks deep red and slightly thickened.
Assemble and serve
  1. Spread the softened cream cheese onto a serving plate in an even layer so it reaches the edges.
  2. Spoon the cranberry mixture over the top just before serving, creating a jewel-red layer.
  3. Serve with crackers for scooping and topping.

Notes

For the cleanest topping, chill the cranberry salsa uncovered for the last 10 minutes to reduce excess liquid, then spoon over the cream cheese right before guests arrive. Refrigerate leftovers in a sealed container up to 3 days; keep crackers separate to avoid sogginess. Freezing is not recommended because the salsa texture can soften when thawed. For a lighter option, use reduced-fat cream cheese while keeping the same salsa.