High Protein Cranberry Jalapeno Dip
The best way to host successful holiday parties is with amazing food and this cranberry dip checks that box. This creamy cranberry jalapeño dip has the perfect blend of flavors from spicy jalapeño peppers, tart cranberries, and a rich base of Greek yogurt, cream cheese and cottage cheese.
Raise your hand if you’ve tried the Costco version of this festive dip and have been guilty of eating the entire tub in like, 3 days? Me! This easy appetizer tastes just like that, except made with lighter ingredients and higher in protein. Now I can eat a whole tub and not think twice. Sorry Costco.
Serve this festive appetizer with crab spinach and artichoke dip and High Protein Fried Dill Pickle Dip, baguette slices, tortilla chips, vegetable slices, and extra crackers to complete your holiday dip spread.
Why you’ll love this recipe
- A classic holiday season dip.
- A perfect blend spicy, sweet and creamy.
- Low-calorie, copycat version of the Terra Fina dip, made with fresh ingredients.
Ingredients and Substitutions:
These are the main ingredients for this Cranberry Jalapeno Dip. See the recipe card below for the full ingredients list and instructions.
- Cottage Cheese: I used low-fat cottage cheese. You can use full-fat for a creamier dip.
- Greek Yogurt: I used non-fat Greek yogurt to lower the fat and calories. Using a full-fat version will result in a richer dip.
- Cream Cheese: Again, to keep this dip on the lighter side, I used less fat cream cheese, which is a little lighter and more watery than a regular block of cream cheese. You can use full-fat but I promise the mixture of the yogurt, cottage cheese and cream cheese still makes a rich and creamy dip.
- Fresh Cranberries: you can use frozen cranberries. If using frozen whole cranberries, defrost overnight or in the microwave on the defrost setting. Use a fine mesh strainer to remove any excess liquid. You don’t want sweetened cranberries.
- Jalapeno Peppers: the spicy jalapeño peppers are what gives this dish its kick. I used two small ones with no seeds. For extra kick, keep some seeds in.
- Red Onions: adds flavor and a little bit of crunch to the dip.
- Cilantro: for flavor, feel free to omit if not a fan of cilantro.
- Lime: we are using fresh lime zest and the juice from one lime. Fresh lime juice is always best over bottled. You can also use fresh lemon juice.
- Honey: or pure maple syrup or agave. This counters the tart cranberries and zing from the cottage cheese and yogurt.
Variations
- Add green onions and asiago cheese prior to serving.
Dietary Modifications
- This spicy cranberry jalapeno dip is gluten-free, as is.
- Dairy-free is not recommended. This dip relies heavily on dairy products and it would take quite a bit of substitutions that would alter the taste and texture.
How to make creamy cranberry jalapeño dip (a visual step-by-step guide):
Step 1: blend cottage cheese
In a blender, hand mixer, or food processor, blend the cottage cheese until smooth (image 1).
Step 2: make the base
In a mixing bowl, combine the smoothed cottage cheese, Greek yogurt, and softened cream cheese. Mix until well combined (image 2). Set cream cheese mixture aside.
Step 3: pulse mix-ins
In a food processor, pulse the cranberries, jalapeno peppers, red onion, and cilantro until finely chopped. If you want a chunky dip leave them roughly chopped (image 3). The finer you chop the smoother the dip will be.
Step 4: add the remaining ingredients and combine
Add the honey, lime zest, and lime juice to the yogurt mixture and mix to combine (image 4).
Add the cranberry mixture and mix well, ensuring that the mix-ins evenly combine throughout the dip (image 5).
If you prefer a sweeter taste, adjust by adding more honey or agave nectar.
Step 5: refrigerate
Cover the dip with a lid or plastic wrap and refrigerate for at least 2 hours. This chilling period allows the flavors to intensify and meld. When done chilling remove from refrigerate and transfer to a serving bowl.
Expert Tip!
Make your dip as smooth or as chunky as you want by blending your cranberry mixture as little or as much as you want. We like it a little chunky around these parts.
Recipe FAQs
Serve this cranberry dip with your favorite crackers, tortilla chips, cut-up veggies, or baguette slices. It’s terrific in wraps, on sandwiches, and in/on pretty much anything you can imagine. Top with additional cilantro or green onions.
Store your leftover dip in an airtight container in the fridge for up to five days. Make sure you keep in the fridge until ready to serve, you want this dip cold and creamy, not room temperature. It gets better as it sets in the fridge.
Absolutely! You have to make it at least 2 hours before serving, but giving it a few more hours will develop the flavors even more. It’s the perfect party appetizer because you make it in the morning, go about your business and it’s ready to go when the party starts.
Check out some of our other dips!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Cranberry Jalapeno Dip
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Ingredients
- 1.5 cups low-fat cottage cheese 330g
- 1/2 cup non-fat Greek yogurt 112g
- 4 oz. 1/3 less fat cream cheese softened
- 1 cup fresh cranberries finely chopped
- 2 small jalapeños seeded and finely chopped
- 1/4 cup red onion finely chopped
- 2 Tbsp. fresh cilantro chopped
- juice and zest of one lime
- 2 Tbsp. honey or agave adjust based on desired sweetness
- salt and pepper to taste
Instructions
- In a blender or food processor, blend the cottage cheese until smooth.
- In a mixing bowl, combine the smoothed cottage cheese, Greek yogurt, and cream cheese. Mix until well combined. Set aside.
- In a food processor, pulse the cranberries, jalapenos, red onion and cilantro until finely chopped. If you want a chunky dip leave them roughly chopped. The finer you chop the smoother the dip will be.
- Add the honey, lime zest and lime juice to the yogurt mixture and mix to combine. Add the chopped cranberries, jalapenos, red onion and cilantro and mix well, ensuring that the mix-ins evenly combine throughout the dip. If you prefer a sweeter taste, adjust by adding more honey or agave nectar.
- Cover the dip and refrigerate for at least 2 hours. This chilling period allows the flavors to intensify and meld together.
- When done chilling remove from refrigerate and transfer to a serving dish. and serve with crackers, veggies, pita chips or fresh bread
Notes
- Nutrition facts are an estimate and will vary with substitutions.
- The serving size is 85 grams, which is approximately 1/4 cup (heaping!).
- Chill for at least 2 hours in order for the flavors to really develop.
Could you swap out the cottage cheese for extra Greek yogurt?
I’ve made it 3 times and love it…but now I’m out of fresh cranberries! We can only buy them in the fall in TN. Any suggestions for other fruit? I do not want to have to wait until next fall for this 🙂 Thanks!
Frozen!! Buy frozen cranberries and defrost them! Works terrific.
Amazing. Had several colleagues ask for the recipe. I couldn’t find cranberries, so I used craisins. They gave it and extra sweetness. Texture and combo of flavours was too die for.
I love the swap!!! Thank you so much for leaving a review, so glad you all enjoyed it!!
We aren’t the biggest fans of the Costco version of this, it’s too sweet for us. So I made this yesterday and didn’t add anything to sweeten it. It is SO good! Everyone loved it! Super easy to make and we ate it with pita chips, ritz and tortilla chips. There’s a little leftover I am going to put on a panini. Also loved that it had cottage cheese and greek yogurt so it was more filling!
Great dip! Light and refreshing!
I made this dip to take to a friend’s house for Thanksgiving dinner. Served it with cucumber slices and crackers. It was a hit! And it was something totally different from anything anyone else made. I’ll definitely be making it again.
I am so happy to hear that!! Thank you!!
Can the jalapeños be easily eliminated from this recipe if you don’t want it to be spicy?
You could. It would just be a creamy cranberry lime dip. If you want less heat maybe try using 1/2 to 1 small seeded jalapeno vs. 2.
SO GOOD!! Next time I’m going to try it with hot honey. Don’t sleep on this recipe. I can’t wait to bring it to holiday get togethers or just keep a container of it in my fridge at all times!
Hot honey sounds amazing on this!