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.
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.
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.
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.
Mix It Together
All 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 you can use less cream cheese if you want the cranberry salsa to stand out on its own more.
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!
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 star 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.
Creamy Cranberry Salsa Dip
- 12 oz bag fresh cranberries (rinsed and drained)
- 2 small or 1 large jalapeño (or to taste)
- ½ cup diced red onion
- ¼ cup chopped cilantro
- ⅓ cup coconut sugar
- 2 tbsp maple syrup
- ½ tsp salt
- juice of 1 lime
- 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.
- Pour into a medium bowl and refrigerate.
- 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.
- Mix the cranberry salsa with the cashew cream cheese until combined.
- Refrigerate at least 30 minutes or until serving.
**The pictures on this post were updated on 11/7/17. The original recipe stands.
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