This cranberry jalapeño dip was inspired by two favorite winter recipes: our homemade cranberry sauce and our popular jalapeño popper dip. I love both of them, so one day I just decided that I should combine them into one delicious, creamy dip.
I start by whirling together whole cranberries with cottage cheese, cream cheese, shredded cheese, jalapeños, and honey. Then, I sprinkle a little extra cheese and bacon pieces on top and bake until it’s crisp and melty. The result is a show-stopping appetizer that has been the perfect addition to my Christmas holiday party tables!
Recipe Highlights
Since creating this cranberry jalapeño pepper cream cheese dip last year it has quickly become one of my favorite healthy dips. Here are a few reasons why:
- With just 10 minutes of prep time, the entire dish comes together in a total time of less than 30 minutes, which is so convenient as I’m getting ready to host holiday gatherings
- The combination of tangy cottage cheese and cream cheese, tart cranberries, sweet honey, savory bacon, and spicy jalapeño peppers creates an incredible flavor profile that checks all the boxes
- I love that I can prepare a big batch and set it out with a variety of dippers like tortilla chips, veggies sticks, and pretzels for the perfect holiday appetizer that’s always a crowd-pleaser
- Ever since tightening up my goals for how much protein to eat to support my optimal health, I do my best to make simple swaps to boost the protein content in all my favorite recipes like this dip. By using cottage cheese in this dip, I’m able to up the protein pretty naturally
- The probiotics in the cottage cheese and the fiber and nutrients in the fresh cranberries make this cranberry dip a great food to eat to support digestive health, which I find particularly helpful during the holiday season when I tend to eat a few extra Christmas cookies and treats.
Health Benefits
Made with just a touch of honey, this jalapeño cranberry dip is free from refined sugars and offers a decent amount of protein. In addition, the use of fresh cranberries means it packs in lots of vitamins, nutrients, and fiber. Plus, the presence of fats makes it easier to digest and absorb any fat-soluble vitamins. This recipe is not only tasty but offers some nutrients, too, for the holiday season.
Equipment Needed
One of the things that makes this cranberry jalapeño dip such an easy recipe is the method: the ingredients get blended together quickly in a food processor. I’ve tried mixing just by hand, and it’s just not the same texture. Here are all the tools that are helpful to make this holiday dip:
- Measuring cups
- Measuring spoons
- Food processor
- 9-inch pie plate (or a similar-sized baking dish)
How To Serve
The most obvious way to serve this recipe is as an appetizer or dip. I love to add a sprinkle of fresh cilantro or rosemary on top for a festive touch. Then, I serve the dip with crackers (regular or gluten-free), pita chips, toasted baguette slices, and veggie sticks.
But this is even more than a great dip. You can spread it over chicken breast, cooked ham, roasted turkey, and sandwiches. It’s an easy way to add a pop of seasonal flavors to my meals and even a little extra protein, too.
How To Store
I find that this recipe is best served right away. But if there are leftovers (which are great to use up in the ways I listed above), store them in an airtight container in the fridge for up to 3 days. I often serve the leftover cranberry jalapeño cream cheese dip chilled, as a sort of cranberry salsa. But, it can also be covered with foil and reheated in the oven at 350℉ until warmed through.
Cranberry Jalapeño Dip Recipe
Made with whipped cottage cheese, whole cranberries, fresh jalapeños, honey, bacon, and green onions, this easy holiday dip is sweet, savory, and tangy. It’s always a hit at parties.
Ingredients
- 2 cups whole milk cottage cheese (1 16-ounce container)
- 4 oz cream cheese, softened at room temperature
- 1 cup shredded gruyere or Swiss cheese, divided
- 1 cup whole cranberries (fresh or thawed from frozen)
- 2 jalapeños, seeds and membranes removed, sliced (for more heat leave some seeds and membranes intact)
- 2 tablespoons pure honey
- ¼ teaspoon fine salt
- 2 slices bacon, cooked until crisp, then chopped or broken into crumbles
- 2 green onions, ends trimmed and thinly sliced
- For serving: crackers, pita wedges, crudités
Instructions
- Preheat the oven to 400℉.
- To the bowl of a food processor, add the cottage cheese, cream cheese, and ½ cup of the shredded cheese. Process until very smooth, scraping down the sides of the bowl as needed.
- Spread the smooth mixture in an even layer across the bottom of an oven-safe dish, such a 9 inch pie pan or similar size dish.
- Rinse and wipe out the food processor. Then, to the bowl of the food processor, add the cranberries, jalapeños, honey, and salt. Pulse a few times until desired consistency is achieved, leaving some texture.
- Spread the cranberry mixture over the cottage cheese mixture.
- Sprinkle the remaining ½ cup shredded cheese and crumbled bacon pieces over top.
- Bake until the cheese on top starts getting a little browned and melty, 10-12 minutes.
- Top with green onions and serve while warm with crackers or other dippers.
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Nutrition Information
- Serving Size: 1/4 cup dip
- Calories: 117
- Fat: 7 g
- (Sat Fat: 4 g)
- Sodium: 289 mg
- Carbohydrate: 7 g
- (Fiber: 1 g
- Sugar: 5 g)
- Protein: 8 g
- Cholesterol: 27 mg
Dietary
Frequently Asked Questions
I haven’t tested this recipe using homemade cranberry sauce in place of the fresh cranberries, but I think it would work. Instead of processing the cranberry mixture, I would just mix it by hand with the jalapeños, honey, and the salt. If using cranberry sauce, I would probably omit or reduce the added honey since cranberry sauce already has sweetener. I would probably also add a few fresh jalapeño slices as garnishes for a bit of texture.
You could, but it wouldn’t be as creamy and smooth. If you don’t have a food processor, you could use a hand mixer or stand mixer to whip the cottage cheese mixture to get it as smooth as possible. And then you could use a hand chopper or knife to try to mince the cranberry-jalapeño mixture as finely as possible.
Yes, you can use frozen cranberries that have been thawed. Just be sure to drain any liquid from the thawed cranberries before processing the mixture, otherwise the dip could be too soggy.
The photos in this post were taken by Megan McKeehan.
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