Jalapeno Cranberry Salsa Dip

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Jalapeno Cranberry Salsa Dip + whipped Roth Chèvre = one beautiful holiday appetizer dip.

Recipe by: Amanda Paa, Heartbeet Kitchen


  • 12 ounces fresh cranberries
  • 1/4 cup cane sugar
  • 1/3 cup finely chopped green onions, white and green parts
  • 1/4 cup chopped cilantro
  • 1 1/2 teaspoons minced fresh ginger
  • Juice of half a large lime, or juice of one small lime
  • 1/4 teaspoon fine sea salt
  • 1 jalapeno, finely chopped (if you are sensitive to spiciness, remove the white ribbing inside the jalapeño and the seeds)
  • 1 (4-oz) log Roth Plain Chèvre goat cheese, softened
  • 1 (8-oz) package cream cheese, softened
  • Tortilla chips and crackers, for serving


  1. Pulse cranberries 12 to 15 times in a food processor to break them up into smaller pieces. You don’t want to go too far and purée them. Pour into a large bowl and combine with all other ingredients. Stir to evenly disperse so the cranberries are coated and the sugar is dissolved. Let sit for a minimum of 30 minutes to let flavors mingle. You can make this several days ahead, too, if you’d like.
  2. Rinse out the food processor bowl, and add Chèvre and cream cheese. Purée for a minute or so until fluffy and light. Spread onto a plate, creating cloud-like swoops, then spoon about 1/2 to 2/3 of the cranberry salsa on top. Serve with tortilla chips or crackers.