Cherries and jalapeños combine into a sweet-and-spicy relish served over cream cheese — a simple appetizer or colorful addition to any holiday grazing board.
The classic cranberry-jalapeño cream cheese dip is a holiday staple, but when cranberries were unavailable I swapped in frozen cherries — and the result was delightful. The cherry version is slightly sweeter than cranberry, and many guests actually preferred it. I enjoy both, but cherries bring a bright, juicy sweetness that pairs beautifully with fresh jalapeños.
Because cherries tend to be sweeter and release more liquid than cranberries, you may want to adjust the sugar or jalapeño amounts to suit your taste. If your cherries are very sweet, reduce the sugar; if they’re mild, add more jalapeño for heat. The goal is a balanced sweet-and-spicy relish that complements the cream cheese without overpowering it.
This relish is inexpensive and easy to make at home compared with many store-bought options. The recipe uses thawed frozen cherries, fresh jalapeños, green onions and a few pantry staples. It also adapts well to fresh cherries when they’re in season.
Recipe Tips
- Cherries: Thaw frozen cherries in the refrigerator and discard any excess juice before chopping. Pulse the cherries a few times in a food processor until coarsely chopped — hand-chopping is possible but can get messy.
- Fresh jalapeños: Heat varies by pepper. I typically use about 2 medium jalapeños (roughly 3 tablespoons finely diced) for the relish, and often garnish with extra diced jalapeño. Taste the relish after it chills and add more jalapeño if you want more heat.
- Draining: Frozen cherries release extra liquid compared with fresh cranberries. After chilling, drain the relish in a fine mesh sieve to remove excess liquid so the dip presents neatly on top of the cream cheese.
Serving Ideas
- Place an 8-ounce block of cream cheese on a dish with a lipped edge, spoon the cherry-jalapeño relish on top, and serve with crackers.
- Spread whipped cream cheese in the bottom of a pie dish and top with the cherry and jalapeño mixture for a spreadable version.
- For a charcuterie or grazing board, fill half a ramekin with softened cream cheese and top with the relish for an attractive, shareable option.
📖 Recipe
Cherry Jalapeño Cream Cheese Dip
Ingredients
- 1 — 16 oz. bag unsweetened frozen cherries, pitted
- 1/3 cup green onion, chopped
- 3 Tbsp. fresh jalapeños (approx. 2 medium), finely diced
- 3/4 cup sugar
- 1 Tbsp. lemon juice
- 1/8 tsp. salt
- 8 oz. cream cheese
Instructions
- Thaw the frozen cherries in the refrigerator. Discard any excess liquid, then place the cherries in a food processor and pulse 3–4 times until coarsely chopped.
- In a medium bowl, combine the chopped cherries with the green onion, jalapeños, sugar, lemon juice and salt. Mix well, cover and chill for 4–6 hours or overnight to allow flavors to meld.
- When ready to serve, drain the cherry-jalapeño mixture in a fine mesh sieve to remove excess liquid so it won’t run over the cream cheese.
- Arrange the cream cheese on a plate with a shallow lip or spread whipped cream cheese in a dish. Spoon the drained relish over the cream cheese and serve with crackers, pita chips or sliced baguette.
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Recipe loosely adapted from the cranberry jalapeño dip concept.
Happy Thanksgiving, friends!
Alaine
If you enjoy sweet heat, try this variation with fresh cherries when they’re in season.