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Home » Appetizers » Festive Cranberry Jalapeno Dip (Salsa)

Festive Cranberry Jalapeno Dip (Salsa)

Last Updated July 18, 2022. Published November 23, 2021 Good For You Gluten Free

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Festive Cranberry Jalapeno Dip (Salsa)
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This post includes my festive cranberry jalapeno dip, which is made with fresh ingredients that perfectly complement one another. It makes for a beautiful holiday appetizer when cranberries are in season. This post contains affiliate links. Please see my disclosures.

I saw variations of this festive cranberry jalapeno dip or salsa appetizer on TikTok, and I just knew I had to make it. Not only did it look tasty, but also it looked so festive and beautiful.

If you’re looking for a healthy and festive appetizer to serve at your Thanksgiving or Christmas celebrations, this recipe will be a huge hit. It’s also perfect for office parties and potluck dinners.

Fresh cranberries are a must for this recipe, so make it in the fall and early winter when cranberries are in-season and plentiful.

Christmas themed cranberry salsa snack board with crackers

How to Make Cranberry Jalapeno Dip

To make this wonderful gluten-free appetizer, combine the following ingredients in your food processor:

  • 12 ounces fresh cranberries, rinsed
  • 2 jalapenos, seeded and sliced
  • 4 green onions, roughly chopped
  • 1 handful of cilantro (about 1 cup, stems and leaves ok)
  • 1/2 cup granulated sugar
  • 2 limes, juiced
ingredients to make festive cranberry salsa

Adding sugar, or an alternative sweetener, is not to be skipped. The sugar will help balance the extreme acidicness and tartness of the cranberries. However, you can alternatively use a no-sugar monk fruit sweetener or honey instead of granulated sugar.

Once you add all your ingredients to the food processor, pulse until they’re finely chopped, about 10-15 seconds or 20 pulses. Do not puree. You want it to look like and have the texture of salsa.

upclose on festive cranberry salsa

Now add the cranberry jalapeno salsa to a bowl and refrigerate it for one hour to allow the flavors to come together.

Serve with your favorite gluten-free crackers or tortilla chips. I think salty and crunchy crackers work better than corn tortilla chips as the crackers complement the sweetness of the salsa and look more festive too. I recommend Crunchmaster Multi-seed Crackers.

crunchmaster crackers and cranberry salsa snack board

Store any leftover cranberry salsa in a covered container in your fridge for 3-4 days.

Why I Love this Salsa

You won’t believe how delicious and totally addictive this dip tastes. It’s a little sweet and a little tart.

The cranberry salsa also has a spicy kick thanks to the jalapenos. I remove the seeds from the jalapenos before blending, but if you like it spicier, keep a few seeds intact.

cranberry salsa on cracker

Overall, this cranberry jalapeno dip will help you enjoy fresh cranberries beyond your standard cranberry sauce, so enjoy it when cranberries are available and in season.

Other Recipes

You might enjoy these recipes too:

  • Healthy Apple Cranberry Crisp Made with Monk Fruit
  • Thanksgiving Cranberry Sauce Recipe
  • Baked Brie with Walnuts, Pomegranates and Honey
  • Classic Gluten-Free Pumpkin Pie Recipe
  • Chewy Gluten-Free Oatmeal Cookies with Icing
  • Chunky Pico de Gallo with Avocado

Festive Cranberry Jalapeno Dip (Salsa)

This festive cranberry jalapeno dip or salsa is perfect for Thanksgiving, Christmas or anytime you can get your hands on fresh cranberries, which are in-season September-January. This dip has a slightly tart, slightly sweet flavor, and it has a little spicy kick too.
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Course: Appetizer
Cuisine: American
Keyword: appetizer, cranberry, cranberry salsa, Thanksgiving
Prep Time: 5 minutes
1 hour
Servings: 12 people
Calories: 51kcal
Author: Jenny Levine Finke

Equipment

  • Food processor

Ingredients

  • 12 ounces fresh cranberries rinsed
  • 2 jalapenos seeded and sliced
  • 4 green onions roughly chopped
  • 1 handful of cilantro about 1 cup, stems and leaves ok
  • 1/2 cup granulated sugar
  • 2 limes juiced

Instructions

  • Combine all the ingredients in your food processor. Pulse until finely chopped, about 10-15 seconds or 20 pulses. Do not puree. You want it to look like and have the texture of salsa.
  • Add the salsa to a bowl and refrigerate it for one hour to allow the flavors to come together.
  • Serve with your favorite gluten-free crackers or tortilla chips.

Notes

Store leftover cranberry jalapeno dip in a covered container in your fridge for up to 4 days.
In lieu of sugar, you can alternatively use a no-sugar monk fruit sweetener or honey.
Don’t like cilantro? Use Italian parsley instead.

Nutrition

Calories: 51kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 53mg | Fiber: 2g | Sugar: 10g | Vitamin A: 99IU | Vitamin C: 11mg | Calcium: 9mg | Iron: 1mg
Tried this recipe?Mention @GoodForYouGlutenFree or tag #goodforyouglutenfree!

Filed Under: Appetizers, Salads 2 Comments

Reader Interactions

Comments

  1. Good For You Gluten Free says

    November 23, 2021 at 8:00 pm

    Yes it will work without cilantro. Use Italian parsley instead or just omit altogether.

  2. Angela Drake says

    November 23, 2021 at 1:20 pm

    Will this be tasty minus the cilantro? Any suggestions for a substitute?

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Hi, I'm Jenny Levine Finke and am passionate about the gluten-free lifestyle. I'm a certified integrative nutrition coach and self-taught expert on [most] gluten-free things. I have celiac disease and know the struggles you're going through first-hand. This is why I've dedicated this blog to serving the celiac and gluten sensitive communities with important information, product and restaurant reviews, and simple recipes I hope you'll love. Read More…

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