This cranberry and cream cheese dip is a stunning low carb centerpiece for your next holiday party table!
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This two-layer dip is certain to steal the show at your next party this holiday season! It’s a kind of like a cold winter version of my low carb pizza dip! Cool cream cheese is topped with fruity, zingy, fresh cranberries. The combination is absolutely fantastic! The cranberry layer can be prepared in advance, and then quickly assembled before the party. The carbohydrate count is higher than most dips on this site – and this almost entirely comes from the cranberries. I can justify it by saying that this dip will go FAST once your guests discover it, so you might not get very much! 🙂
To make this dip, add fresh cranberries, de-seeded jalapeños, and fresh cilantro to a food processor.
Pulse a few times then add lemon juice and low carb sweetener (xylitol, Swerve, or similar). Process until smooth, then transfer to a bowl and keep in the fridge until required.
To serve, spread some softened cream cheese onto a plate, and top with the cranberry mixture. Garnish with fresh cilantro and serve with celery, cucumber sticks or homemade tortilla chips. Or try these low carb flaxseed crackers!
Cranberry and Cream Cheese Dip #lowcarb Click To Tweet
- 12 oz fresh cranberries
- 2 jalapeños deseeded
- ¼ cup fresh cilantro
- ¼ cup low carb sweetener eg xylitol or Swerve
- 1 tsp lemon juice
- 16 oz cream cheese room temperature
- Add the cranberries, jalapeños and cilantro to a food processor and pulse a few times.
- Add the lemon juice and sweetener, then pulse again until everything is finely chopped. Transfer to a bowl and keep in the fridge until required.
- To serve, spread the cream cheese onto a plate, then spoon the cranberry mixture on top.
- Garnish with fresh cilantro.
6g net carbs per serving (not including sugar alcohols from the sweetener)
Adapted from Our Best Bites.
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