5 from 1 vote
overhead view of cranberry salsa dip
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
Keyword: cranberry dip, cranberry jalapeno salsa, cranberry salsa with cream cheese, thanksgiving dip
Servings: 12
Calories: 119 kcal
Author: Jenn Sebestyen
Ingredients
Cranberry Salsa
  • 12 oz bag fresh cranberries (rinsed and drained)
  • 2 small or 1 large jalapeƱo (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*
Fat 6g9%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 287mg12%
Potassium 115mg3%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 10g11%
Protein 3g6%
Vitamin A 150IU3%
Vitamin C 8.3mg10%
Calcium 10mg1%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.