Creamy Cranberry Jalapeno Dip

Ingredient notes and substitutions

Cranberries ~ Use fresh cranberries. Dried cranberries won’t work in this recipe.

Frozen cranberries may also be used. Just be sure to thaw them out first.

Jalapeños ~ Remove the ribs and seeds for a mild heat. If you prefer things on the spicy side, you can leave them in.

Onion ~ Red onion has the best taste and texture in this fresh salsa.

Cilantro ~ Cilantro brings a fresh herby flavor. Fresh parsley can be used if you don’t like cilantro.

Sweetener ~ I like coconut sugar, but regular can sugar can be used as well.

Cane sugar is sweeter than coconut sugar, so if you start with just ¼ cup and adjust to your liking.

Cashews ~ You’ll need raw cashews to make the cream cheese part of this Cranberry Jalapeno Dip. Soak them for several hours in hot water to ensure they blend up creamy and smooth.

Extras ~ Fresh lemon juice and apple cider vinegar bring the classic tang that cream cheese is known for.

Place all the ingredients for the cranberry salsa into a food processor (1) and pulse until combined, but still chunky (2).

You could eat this salsa as is, but it’s even more delicious mixed with dairy free cream cheese.

Give a quick rinse to the food processor and add the soaked cashews, vinegar, lemon juice, and salt (3).

Press start and drizzle in the water through the top food chute. The mixture will start to become crumbly (4), then pasty (5), and finally super smooth (6). Add an additional tablespoon or two of water, if needed, to achieve a perfectly smooth and creamy texture.

You will have to stop and scrape down the sides periodically to ensure all the ingredients are fully incorporated. Be patient. This process could take up to 5 minutes or so.

Place the vegan cream cheese in a bowl (7), top with the cranberry salsa (8), and mix thoroughly (9).

How to serve

This Cranberry Jalapeno Dip is delicious with tortilla chips, pita chips or whole wheat crackers. You could also serve it with raw veggies, like carrots and celery sticks, crusty slices of baguette, or pretzels.

It’s the perfect appetizer or snack for Thanksgiving, Christmas, and/or New Year’s Eve parties!

Storage and freezing

This dip will keep well in an air-tight container in the fridge for 3 to 4 days. Some liquid may settle at the bottom of the container. Mix it well before serving if this happens.

You can also freeze this Cranberry Jalapeno Dip. Transfer the dip to a freezer-safe container or plastic bag. It should keep well for up to 4 months.

To serve after freezing, be sure to thaw it in the fridge overnight and mix it well to smooth out any lumps.

Pro tips for success

~ Use fresh cranberries or frozen/thawed cranberries. Do not use dried cranberries.

~ Remove the ribs and seeds of the jalapeño for a mild heat. Leave them in if you like it spicy.

~ Pulse the salsa until chunky. Do not over-processes.

~ Soak the cashews for several hours or even over-night to ensure they blend up perfectly smooth.

~ Blend the vegan cream cheese, stopping to scrape down the sides of the food processor as necessary, until completely smooth and creamy. Add additional tablespoons of water, as needed, to achieve this consistency.

~ After mixing the cranberry salsa with the vegan cream cheese, chill the dip until ready to serve.

FAQs