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A bowl of cranberry jalapeno dip with pita chips.
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5 from 2 votes

BEST Cranberry jalapeño Dip

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.
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 people
Calories115.1 kcal
Cost 0.50 per person



  • 2 cups canned chickpeas drained (or garbanzo beans)
  • 1 cup cranberry sauce
  • 2 teaspoons tahini paste optional
  • 2 garlic cloves
  • ½ jalapeno de-seeded and chopped
  • 1 ½ teaspoons salt
  • ¾ teaspoon ground black pepper
  • 1 teaspoon honey
  • ¼ cup Marsala Cooking Wine
  • ¼ cup olive oil plus extra to drizzle on top
  • 2 teaspoons fresh rosemary chopped (or another herb of your choice)


  • 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:
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)
  1. 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.
  2. 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!
  • 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.  


Calories: 115.1kcal | Carbohydrates: 14.3g | Protein: 1.8g | Fat: 5.5g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 3.6g | Sodium: 368.8mg | Potassium: 59.6mg | Fiber: 1.6g | Sugar: 7.8g | Vitamin A: 22IU | Vitamin C: 1.1mg | Calcium: 13.6mg | Iron: 0.5mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

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