Keto White Cheddar Cranberry Jalapeno Holiday Dip - Only 5 Ingredients

This Warm Keto White Cheddar Cranberry Dip is addictively delicious, easy to make and only requires 5 ingredients! White cheddar, cream cheese, homemade cranberry sauce, and fresh cranberries...it is salty, sweet, and perfect for the holidays! And for some added spice, add some diced jalapenos if you dare!

CRANBERRY DIP

Although I love fresh dips and spreads like my Sundried Tomato Olive Tapenade and my Simple Vegan Tzatziki Sauce there's also something wonderful about a hot cheese-laden dip, especially at during the cold winter months.

And when it is loaded with cheese and studded with delicious cranberries, this dip will be my choice every year during the holidays.

This recipe only requires 4 simple ingredients (if you add diced jalapenos, it makes 5 ingredients!). And the best part? It uses up the cranberries that are leftover from my 3-Ingredient Sugar-Free Cranberry Simple Syrup.

So, technically speaking, not only can you serve your company sugar-free cranberry cocktails but in only a matter of minutes, you can also serve this delightfully festive dip!

5 Ingredients Keto Dip

• White Cheddar Cheese - You’ll need extra-sharp white cheddar for this recipe which will make this dip nice and tangy with deep flavour. If possible, I HIGHLY suggest that you buy a block of cheddar instead of cheese that has already been shredded. Pre-shredded cheese contains "anti-caking" agents which inhibits the cheese from melting properly. I LOVE Cabot Cheese (especially the Farmhouse Reserve or their White Oak Cheddar which is part of their Legacy Collection). 2 cups of shredded cheese is equal to about 6-8 oz of block cheese.
• Cream Cheese - I used regular block of cream cheese and I also look for the cream cheese with the least amount of additives. For the tangiest flavour, the best cream cheese is Philadelphia Cream Cheese. However, some people (especially children) do not enjoy the tanginess of cream cheese so for the mildest cream cheese, look for Dutch Farms Cream Cheese which can often times be found at Walmart. I do not recommend Neufchatel cheese.
• Cranberry Sauce -  The cranberry sauce comes from my 3-ingredeint sugar-free cranberry simple syrup recipe. After straining the liquid, the remaining cranberries make the most AMAZING cranberry sauce. Knowing that I did not want to waste them, I created this recipe. If you don't want to make my simple syrup recipe, you can use any keto cranberry sauce that you have leftover from the holidays. Regardless, you will need about ¼ cup of cranberry sauce
• Cranberries - For this recipe, I recommend using fresh cranberries and not frozen cranberries. Fresh cranberries will "pop" in your mouth whereas frozen cranberries lose that feature when they are thawed. If you only have frozen cranberries, just make sure that you thaw them before adding them to the dip.
• Jalapenos - You do not have to add jalapenos to the dip but they do add an extra little kick. To keep things simple, I used Mt. Olive Diced Jalapenos that come in a jar and can be found near the pickles in your local grocery store. I like using using jarred jalapenos because I can easily control the level of spice I add to my recipes. You can use fresh diced jalapenos but since each jalapeno has a different level of spiciness, you may need to add more or less than the recipe calls for.

Step by Step Instructions

1. In a large bowl, mix together the white cheddar, jalapenos (if using) and cream cheese. Fold in the cranberry sauce and fresh cranberries
2. Next, transfer the mixture into a prepared baking dish. Bake in a 375F oven for 18-23 minutes or until heated through and bubbly.
3. Finally, sprinkle the reserved cheddar cheese on top and place it under a broiler for a few minutes or until the cheese is melted.

Make Ahead Instructions

1. Prepare and assemble the dip as written.
2. Cover and refrigerate for up to 1 day (the cranberry sauce can be made up to 1 week in advance if you want or if any longer, place the sauce in the freezer for up to 1 month)
3. Bake the dip at 375 degrees F for 25 minutes or until it is heated thoroughly and is starting to bubble.
4. Sprinkle the reserved cheese on top and place the dish under the broiler until the cheese just begins to brown.

CAN YOU FREEZE Cranberry DIP?

I don't suggest freezing any dips that contain cream as the cream tends to become grainy. However, if that doesn't bother you, then feel free to freeze the leftover dip, otherwise, the dip is best enjoyed immediately.

Keto Appetizer Tips

• You can prepare the cranberry sauce in advance (I would say a good week out) and store covered in the refrigerator or place it in the freezer for up to 1 month.
• Use good quality white cheddar cheese as it really makes this dip extra delicious
• Keep an eye on the dip, especially after you add the cheddar on top as the cheese can burn really easily.
• This dip is best when served warm
• Jalapeños can vary GREATLY in heat levels - You can always add more, so I recommend to start with 1-2 tablespoons and add more, to taste.
• If you are using fresh jalapenos, make sure to remove the seeds for a milder flavour
• Serve this dip with veggies, like sliced peppers or with my 3-Ingredient Keto Crackers
• Serve the dip in a microwave-safe bowl or ramekin. That way you can easily warm it up a bit if it cools off too much.
• You can also divide the dip between two small bowls so that if one begins to cool, you can quickly heat up the second dish and replace the cooled dip with a hot one!
• You can make this a day or two in advance.

More Keto Dip Recipes

• Keto Asian Chicken Dip
• Delicious Bay Scallop Hot Seafood Dip - Keto and Gluten-Free
• Buffalo Chicken Wing Dip (Whole30, Paleo, Keto)
• Sausage Apple Cheese Dip (Gluten-Free, Keto)
• Easy 4-Ingredient Chorizo Dip (Keto)
• Chicken Spinach Artichoke Dip

Print