A slightly sweet, mostly tangy, creamy cranberry salsa dip. It's perfect paired with tortilla chips.
Appetizer, Dip, Snack
dairy free, egg free, gluten free, oil free, refined sugar free, soy free, vegan
cranberry dip, cranberry jalapeno salsa, cranberry salsa with cream cheese, thanksgiving dip
Calories: 119 kcal
bag fresh cranberries
(rinsed and drained)
small or 1 large jalapeño
(or to taste)
diced red onion
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.
Creamy Cranberry Salsa Dip
Amount Per Serving
Calories from Fat 54
% Daily Value*
Total Fat 6g
Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Total Carbohydrates 14g
Dietary Fiber 2g
* Percent Daily Values are based on a 2000 calorie diet.