Are there too many flavors competing in this side dish?
Toasted almonds match well with hazelnuts, cumin, nutmeg, rosemary, vanilla and cinnamon.

Cranberries do match well with garlic, lime, chili and onion.

So from a flavor-pairing point of view, if you want a spicy dip, it would be better to make a cranberry dip in itself with cranberries, sugar, chili, pineapple and coriander, like a chutney.

Mustard is a gamble. Cranberries do match well with some acidity, like lime or pineapples. I would be worried about the vinegar to be too stingy.

If it's a garlic-based dip, I would focus on garlic, onions, rosemary and cumin.