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Sweet & Spicy Raspberry Jalapeño Cream Cheese Dip

A vibrant two-layer dip featuring a creamy cream cheese base topped with a chunky, sweet, and spicy raspberry jalapeño salsa.
Print Recipe
Prep Time 20 minutes
Chill Time 1 minute
Total Time 20 minutes
Servings: 8 servings
Course: Appetizer, Dip, Snack
Cuisine: American, Fusion
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Cream Cheese Base
  • 2 blocks cream cheese 8 oz each, softened
  • 0.25 cup finely chopped fresh cilantro plus more for garnish
  • 1 tbsp fresh lime juice
  • 0.5 tsp salt or to taste
For the Raspberry Jalapeño Salsa
  • 2 cups fresh raspberries lightly mashed some to release juices
  • 1-2 medium jalapeños seeded and finely diced
  • 0.25 cup finely diced red onion
  • 2 tbsp granulated sugar adjust to taste
  • 1 tbsp fresh lime juice
  • 0.25 cup finely chopped fresh cilantro
  • Pinch of salt
For Serving
  • Assorted crackers, pita chips, or tortilla chips

Equipment

  • Shallow serving dish (9x9 inch or similar)
  • Medium mixing bowls
  • Electric mixer (optional, for cream cheese)

Method
 

  1. Combine softened cream cheese, 1/4 cup cilantro, 1 tbsp lime juice, and 1/2 tsp salt. Spread evenly into a serving dish.
  2. In a separate bowl, gently combine raspberries (lightly mash some), finely diced jalapeños, red onion, sugar, 1 tbsp lime juice, 1/4 cup cilantro, and a pinch of salt. Stir gently until salsa has a heavy, gooey, viscous consistency.
  3. Spoon the raspberry jalapeño salsa evenly over the cream cheese layer.
  4. Cover and refrigerate for at least 1 hour. Garnish with extra cilantro before serving.
  5. Serve cold with crackers, pita chips, or tortilla chips.

Notes

Ensure cream cheese is softened for a smooth base. Adjust sugar/lime in salsa to taste. Finely dice jalapeños and onion. Lightly mash some raspberries to help with the heavy, gooey, viscous texture.