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Creamy Cranberry Salsa Dip (Dairy Free)

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Cranberry Salsa Dip – creamy, sweet, tangy, and a little spicy. It’s the perfect holiday appetizer or snack and is always a hit at parties.

Cranberry Salsa Dip in gray bowl in the middle of a red plate surrounded by tortilla chips and crackers. On the table surrounding the plate are jalapeño slices, cilantro, fresh cranberries, and extra crackers.

The local farm down the street from our house makes the most amazing cranberry salsa. I’ve been buying it for years. Once, about 3 years ago, they had samples of the salsa mixed with cream cheese and served up with tortilla chips.  It was AMAZING! I made it for several parties that year – buying the salsa from the farm and mixing it with store bought cream cheese – and everyone loved it. This year I had such a taste for this creamy tangy combination, but I knew I didn’t want to buy the vegan cream cheese from the store so I decided to make my own from start to finish. It turned out great. A little sweet, a lot tangy, very creamy. Perfection. This homemade version was a hit with others as well and it’s going to be a keeper for all of my holidays parties for years to come.

Cranberry Salsa in a small glass jar. Cilantro leaves in front.

Cranberry Salsa

First you make the cranberry salsa, which is super easy and quick to do. Everything comes together in a food processor in just minutes. If you like things on the spicy side, you can leave the ribs and seeds of the jalapeño in or add a second one. For my palate, and my kids, one with seeds and ribs removed, is just right. This salsa has a lot of the same components of traditional salsa, but of course with cranberries instead of tomatoes.

Overhead view of a jar of cranberry salsa toped with a jalapeño slice.

Dairy Free Cream Cheese

Next step is to make the dairy free cream cheese. It’s quick and easy as well, but you do need to plan ahead to soak your cashews.  I made this cream cheese very basic because I knew I would be mixing it with the cranberry salsa. (If you’re looking for an amazing stand alone cream cheese, check out my dairy free Veggie Cream Cheese Spread that uses this simple recipe as the base.)

Creamy Cranberry Salsa Dip surrounded by crackers and chips and topped of with three fresh cranberries and a jalapeño slice.

Mix It Together

All of you have to do to finish this Creamy Cranberry Salsa Dip is to mix the dairy free cream cheese and the cranberry salsa together. How easy is that?! I generally use the full amount of both, but if you can use less cream cheese if you want the cranberry salsa to stand out on its own more.

Cranberry Salsa Dip in a gray bowl on a red plate.

Holiday Appetizer

I love using tortilla chips to dip into this creamy cranberry dip, but any kind of cracker would work, as well as, fresh cut vegetables. Whatever you pair it with, it will make a beautiful holiday or party appetizer dip. I’m telling you – your friends and family will go crazy for this stuff!

A cracker dipping into a bowl of cranberry salsa dip.

Creamy Cranberry Salsa Dip

I hope you all love this Creamy Cranberry Salsa Dip as much as we do. Take it to your next holiday party and watch it disappear. Please come back and leave me a comment below with your feedback and rating letting me know how you enjoyed it. You can find me on social media as well. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!

5 from 5 votes
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Creamy Cranberry Salsa Dip
Prep Time
15 mins
Total Time
15 mins
 
A slightly sweet, mostly tangy, creamy cranberry salsa dip. It's perfect paired with tortilla chips.
Course: Appetizer, Dip, Snack
Cuisine: dairy free, egg free, gluten free, oil free, refined sugar free, soy free, vegan
Servings: 12
Calories: 119 kcal
Author: Jenn S.
Ingredients
Cranberry Salsa
  • 12 oz bag fresh cranberries (rinsed and drained)
  • 2 small or 1 large jalapeño (or to taste)
  • 1/2 cup diced red onion
  • 1/4 cup chopped cilantro
  • 1/3 cup coconut sugar
  • 2 tbsp maple syrup
  • 1/2 tsp salt
  • juice of 1 lime
Cashew Cream Cheese
Instructions
  1. Place all ingredients for cranberry salsa in a food processor and pulse until combined. Don't over process or you will end up with a puree. You want it to be slightly chunky still.
  2. Pour into a medium bowl and refrigerate.
  3. Place all ingredients for the cashew cream cheese, except the water, into the food processor (just rinse it out after the salsa). Puree until smooth. Add the 1-2 tbsp of water, if needed, to thin it out.
  4. Mix the cranberry salsa with the cashew cream cheese until combined.
  5. Refrigerate at least 30 minutes or until serving.
Nutrition Facts
Creamy Cranberry Salsa Dip
Amount Per Serving
Calories 119 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 287mg 12%
Potassium 115mg 3%
Total Carbohydrates 14g 5%
Dietary Fiber 2g 8%
Sugars 10g
Protein 3g 6%
Vitamin A 3%
Vitamin C 10%
Calcium 1%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

**The pictures on this post were updated on 11/7/17. The original recipe stands.


More Cranberry Recipes You Might Enjoy:

Cranberry Pistachio Biscotti

Whole Wheat Cranberry Pistachio Vegan Biscotti

Baked Oatmeal Muffins w/ Cranberries

Cranberry-Baked-Oatmeal-Muffins

Maple Cinnamon Cranberry Pear Sauce

Maple Cinnamon Cranberry Pear Sauce

 

More From Veggie Inspired ~

Creamy Lemon Ziti with Roasted Asparagus
Miso Parsley Oil Free Hummus from Jazzy Vegetarian
Lemon Coconut Cashew Date Balls
Rise and Shine Creamy Clementine Smoothie
Creamy Cranberry Salsa Dip - creamy, tangy, sweet and spicy. This cranberry salsa dip is the perfect snack for your next holiday party. So easy to make! #vegan #glutenfree #cranberries #salsa #Christmas #appetizer #dip #party #holiday
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Comments

  1. Yesterday I made just the cranberry relish portion and today I added the cashew cream. It’s fabulous! And what makes it so much better is that both the cranberry salsa by itself and the cream cheese by it self make equally fabulous items in addition to being put together !!! You are genius

    Reply

    • Tracie – I somehow missed this comment before. I’m thrilled you loved it so much! Thank you so much for your feedback. Happy New Year!!

      Reply

  2. Omg! The cranberry salsa part w out the cream is delicious!!!!! I made it the night b4 & will add the cream part tomorrow… but wow!!!! So far soooo good! 🌟🌟🌟🌟🌟

    Reply

    • Yay! Glad you are liking it so far. I’m making some today too! Let me know how it all comes together! Happy Holidays!

      Reply

  3. Totally making this for Thanksgiving! I love cranberry recipes, so this would be completely perfect!

    Reply

  4. I am loving this Fall twist on salsa! I find fresh cranberries a little difficult to love on their own, so I can’t wait to try this out and fall in love with them this way 🙂

    Reply

  11. This sounds so perfect and festive for the holiday season! I love it when recipes are so delicious you yearn to make them ASAP too!

    Reply

    • I make this one all winter long – not just for the holidays. Hope you love it, Liz! Thanks!

      Reply

    • Thanks, Amanda! It’s always a huge hit when I make it for parties. Let me know if you try it!

      Reply

  13. I made this this weekend and it was really good! I think it was best the day it was made as by the second day it was very watered down. Thanks for sharing this tasty recipe!

    Reply

    • Hi, Michelle. Thank you! So glad you liked it! I find you just need to give it a good stir on the second day and it all comes back together.

      Reply

  14. This looks delicious! I’m making for Thanksgiving so I wondered how long it will keep in the fridge? I want to make as much as possible ahead of time.
    Love your recipes! Thank you

    Reply

    • Hi, Christine. I will keep for a couple days at least. You’ll probably need to stir it again before serving as some of the liquid will accumulate in the bottom of the bowl. Enjoy! Happy Thanksgiving!

      Reply

  15. Delicious! I dared to put in two small, seeded jalapeños and after taste-testing the salsa, I regretted putting in both. Luckily, after I combined the two parts, it was just right! I plan to have this while watching the debate results tonight. Thanks for the recipe!

    Reply

    • I’ve been eating it like crazy this week! It’s almost gone…sigh. Guess I’ll be making more! 🙂

      Reply

    • It makes me so happy that you guys loved it! I take it to almost every holiday party and it’s always a hit! Thanks, Sarah!

      Reply

  23. My husband and my parents both loved this! We ate it with chips, but my favorite was celery. This was the first time I’very made cream cheese, but it will not be the last. I am taking this to the big family Christmas party, where there will be lots of non-plant based eaters…hoping they will like it!

    Reply

    • I am so excited to hear this, Sara!! I’m so happy everyone loved it! It’s the perfect festive party dip. You’ll have to come back and let me know what everyone else thought too! Happy Holidays!!

      Reply

  24. Looks so festive and gorgeous! Love the cranberry salsa, what a wonderful idea, especially with the homemade! I never buy storebought cream cheese, it’s just not as good as homemade. I’m planning on making my strawberry cream cheese for the weekend, it’s a really intense strawberry flavor, better than the dairy I use to have! I’m drooling at the sound of that salsa!

    Reply

    • Thanks so much, Brandi! I do buy the store bought from time to time when I’m feeling lazy…which is so silly because homemade takes no time at all! But, you are so right…homemade always tastes better!

      Reply

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My name is Jenn. This is my blog where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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