This healthier cranberry jalapeno dip combines low-fat cream cheese and cottage cheese, cranberries, sugar-free sweetener, and jalapeños for a deliciously sweet, spicy and tangy dip!
After trying Costco’s Creamy Cranberry Jalapeno Dip (by Stonewall), we had to make this healthier, sugar-free version that is just as delicious! If you haven’t tried the dip, it’s a dreamy combination of cream cheese, cranberries, sweetener, and jalapeños — sweet, spicy, tangy and creamy all at once!
To make the dip healthier, we combine low-fat cottage cheese with reduced-fat cream cheese and use a sugar-free sweetener. And, don’t worry, this healthier version doesn’t skip a beat in flavor — it’s still addictingly delicious!
This dip is a crowd-pleaser for sure, and it’s perfect during the holiday season when fresh cranberries are in season. Plus, the pop of color from the fresh cranberries makes it a festive addition to any holiday spread.
Not only that, this dip is quick and easy to prepare, requiring minimal ingredients and effort. It takes just 5 minutes to make and can be made in advance — a perfect appetizer when you need something impressive in a pinch.
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Key Ingredients
Low-fat cream cheese: Since cream cheese is quite high in calories and fat, we use Neufchatel or reduced-fat cream cream in order to reduce calories and fat.
Low-fat cottage cheese: We use a low-fat cottage cheese to reduce fat and calories and increase protein.
Fresh cranberries: The heart of the recipe, which provides tartness and festive color!
Powdered, sugar-free sweetener: We sweeten the shake with powdered Lakanto monk fruit sweetener (with erythritol). However, you can sweeten with another sweetener of preference. Just be sure to check a sweetener conversion chart.
Fresh jalapeño: We use a full, small jalapeno (with seeds and ribs removed) for a slightly spicy kick, but you can add more or less to taste.
How to Make
STEP 1: In a food processor, combine cranberries, sweetener, jalapeno, ½ tablespoon chopped green onions and a few pinches of salt. Pulse until finely chopped. Spoon mixture into a fine mesh strainer and drain excess water into a bowl.
STEP 2: Soften the cream cheese to room temperature. In a food processor, pulse cream cheese and cottage cheese until smooth.
STEP 3: Add the drained cranberry relish to the cream cheese and cottage cheese base in the food processor. Pulse until combined. Be careful to not over mix.
STEP 4: Refrigerate for a few hours before serving. Then, top with ½ tablespoon chopped green onions and serve.
Preparation Tips
- Soften the Cream Cheese: Let it come to room temperature for smoother mixing.
- Drain the Cranberry Relish: Make sure to remove excess liquid so the dip doesn’t get watery.
- For a sweeter dip: Add an additional ½ tablespoon or more to sweeten to your desired level of sweetness.
- For a thicker dip: Add a little more cream cheese and be sure to drain relish.
How to Serve
This Keto Cranberry Jalapeño Dip pairs perfectly with low-carb crackers (we love it with these low-carb Raincoat Crisps), low-carb pita chips, fresh cut veggies (like celery, bell pepper or cauliflower), or even on top of grilled chicken for a burst of holiday flavor.
How to Store
Store in an airtight container for up to 2 to 3 days. Stir before serving.
If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!
Recipe
Keto Creamy Cranberry Jalapeno Dip
This healthier cranberry jalapeno dip combines low-fat cream cheese and cottage cheese, cranberries, sugar-free sweetener, and jalapeños for a deliciously sweet, spicy and tangy dip!
Instructions
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Make cranberry relish: In a food processor, combine cranberries, sweetener, jalapeno, ½ tablespoon chopped green onions and a few pinches of salt. Pulse until finely chopped. Spoon mixture into a fine mesh strainer and drain excess water into a bowl.
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Make creamy base: Soften the cream cheese to room temperature. In a food processor, pulse cream cheese and cottage cheese until smooth.
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Combine: Add the drained cranberry relish to the cream cheese and cottage cheese base in the food processor. Pulse until combined. Be careful to not over mix.
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Refrigerate and serve: Refrigerate for a few hours before serving. Top with ½ tablespoon of chopped green onions and serve with fresh cut veggies and crackers.
Nutrition
Calories: 82.3kcalCarbohydrates: 3gProtein: 3gFat: 6.2gSaturated Fat: 4.1gCholesterol: 20.9mgSodium: 141.7mgFiber: 0.6gSugar: 1.8gNet Carbs: 2.4gProtein Percentage: 15%
