Cranberry Jalapeno Dip

5 from 5 votes

Get the best of everything this holiday season with this low-fat, high-protein Cranberry Jalapeño Dip. This creamy dip is a blend of spicy, sweet, and tart and super easy to make. Made with only fresh ingredients, this lightened up holiday dip is one you can feel great about serving.

Prep Time10

Cook Time2

Course: Appetizer

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 65kcal

Author: Danielle Lima

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.

Nutrition