This Cranberry Jalapeno Dip is vibrant, pretty, and delicious. Perfect for a holiday appetizer and a great low carb and gluten-free dip too!
Make your dip the show stopper of the holiday table! This appetizer is both sweet and spicy with a great balance of flavors without it being too tart.
I will confess that we were pleasantly surprised at how well the flavor combination of cranberries and jalapenos worked. The Chief Taster was sceptical as I waved a cracker loaded with dip at him but on the 2nd bite he was off to the kitchen for more.
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Are Cranberries Keto-Friendly?
Berries are a great low carb fruit and although cranberries are not the lowest carbohydrates they are still keto friendly. A 100g serving has 8g net carbs with 4g of fiber so enjoy them in moderation. Cranberries are a good source of vitamin C and are high in antioxidants.
This is a simple low carb dip recipe with simple ingredients.
- We use fresh cranberries for this recipe. Dried cranberries would not give the same fresh flavor.
- The green onions could be substituted with chopped red onion.
- Swap the lemon juice for lime juice for equal tartness.
- You need a sweetener to balance the tartness of the cranberries and we use allulose as the low carb sweetener but you could use any sweetener.
How to Make Cranberry Jalapeno Dip
Cranberries and jalapenos are blended into a relish which can be as smooth or chunky as you like.
Place cranberries and jalapenos in food processor and pulse.
In another bowl, whisk the cream cheese and sour cream until smooth.
Spread the cream cheese over a plate or dish,
Spoon the cranberry relish on top of the cream cheese.
We served this creamy dip on a plate but you could use a serving bowl or individual ramekins for a personal dip.
Crudities are great to serve with this low carb dip, but firm keto crackers for scooping the dip are better. Try our almond flour crackers, keto tortilla chips or flaxseed parmesan crackers with this dip.
Any leftover dip can be stored in the fridge in an airtight container and will last up to 2 to 3 days. The colour of the cranberry juice may start to blend with the cream cheese but it still packs a great taste.
For extra heat, add more jalapenos.
Try serving this with fresh cilantro.
This easy dip can be made and ahead stored in the refrigerator before serving. You could make the cranberry jalapeno salsa, set it aside, then assemble it with the cream cheese when you are ready to serve.
Taste test the cranberry mixture before spreading it out on the cream cheese and adjust for your own taste.
Make sure that the cream cheese is softened at room temperature as it makes it easier to whisk and ensures a smooth dip.
Instead of serving the cranberry jalapeno salsa on top of the cream cheese, add the cream cheese to the food processor and blend the dip until smooth and pink!
If you are using frozen cranberries, defrost them thoroughly and remove any excess liquid before use.
More Low Carb Appetizers
If you are looking for low carb appetizers for the thanksgiving, Christmas or any winter party, we have plenty to choose from. Try some of these crowd pleaser!
Cranberry Jalapeno Dip
- 8 oz cranberries fresh
- 2 spring onions chopped
- 2 jalapenos deseeded and chopped
- ¼ cup allulose or other low carb sweetener
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup sour cream
- 8 oz cream cheese softened
- Place the cranberries, onion, jalapeno, lemon juice, sweetener, salt and pepper in a food processor and pulse. You can serve this chunky or smooth but ensure the mixture is blended.
- In a large mixing bowl, whisk the softened cream cheese and sour cream until smooth.
- Spread the cream cheese evenly out on a plate or in a serving dish.
- Spoon the cranberry salsa over the cream cheese in an even layer.
- Serve with low carb crackers or crudites.