This cranberry jalapeño dip recipe makes the perfect vegetarian appetizer for the holidays. It is savory, sweet, tangy, and mildly spicy with a festive color! Plus, you can make it ahead in just 10 minutes, and requires no cooking.
Place all ingredients (but only 1 teaspoon of the rosemary) in a blender. Blend them together until obtaining a creamy and smooth mixture. If needed, add additional 1-2 tablespoons Marsala Wine to help blend mixture more easily.
Then, spoon the mixture into a serving bowl, drizzle a bit of olive oil on top, and sprinkle on remaining 1 teaspoon chopped rosemary. Serve with pita chips and crudité vegetables such as celery stalks and sweet peppers. Enjoy!
Recipe Notes
For a sugar-free or keto cranberry jalapeno cream cheese dip:Ingredients:8 oz cream cheese, softened 2 tablespoons sour cream 1 cup keto cranberry sauce ½ jalapeno, de-seeded and chopped A dash of salt 4 tablespoons erythritol (or more if desired) – Use any sugar substitute of your choice! 1 tablespoon fresh lemon juice (or lime juice) 2 teaspoons fresh rosemary, chopped (or green onion)Instructions:
For making a low-carb/sugar-free cranberry jalapeno cream cheese dip, combine all the ingredients in a food process, blending until obtaining a mostly smooth and creamy dip.
Taste and add extra salt, sweetener, or lemon juice to the dip mixture. Blend again and transfer the mixture to a serving bowl. Garnish with chopped fresh herbs and enjoy!
Storage:
Store this cranberry jalapeno dip (with or without cheese) in an airtight container in the fridge for up to 3-4 days.
Freezing is not recommended if you make the version with cream cheese. However, you can freeze the dairy-free version (with chickpeas or cranberry hummus) for up to 2 months and thaw it in the fridge.
Leftovers can be used as a spread for sandwiches and roll-ups, or as a filling for savory pastries.
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