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Overhead view of cranberry jalapeno dip in a bowl garnished with jalapeno slices.
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5 from 1 vote

Cranberry Jalapeno Dip

This Cranberry Jalapeño Dip is creamy, sweet, tangy, and a little spicy. Serve it up with tortilla chips or whole grain crackers and it's the perfect holiday appetizer or snack.
Prep Time15 mins
Soaking Time2 hrs
Total Time2 hrs 15 mins
Course: Appetizers and Light Bites, Dips, Dressings, Sauces and Spreads
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 12
Calories: 119kcal


Cranberry Salsa

  • 12 ounces fresh cranberries rinsed and drained
  • 2 small or 1 large jalapeño ribs and seeds removed
  • ½ cup diced red onion
  • ¼ cup chopped cilantro
  • cup coconut sugar
  • 2 tablespoons pure maple syrup
  • ½ teaspoon salt
  • juice of 1 lime

Cashew Cream Cheese

  • 1 ½ cups raw cashews soaked for about 2 hours
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • ¼ cup water plus more as needed


  • 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. Transfer to a bowl and set aside.
  • Rinse out the food processor and place all the ingredients for the cashew cream cheese, except the water, into it. Start the food processor and drizzle in the water through the top food chute. Process until smooth, stopping to scrape down the sides as needed to ensure everything gets incorporated well. Be patient as this process could take up to about 5 minutes or so.
  • In a large bowl, mix the cranberry salsa with the cashew cream cheese until well combined.
  • Refrigerate at least 30 minutes or until serving.


~ 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.

This dip will keep well in an air-tight container in the fridge for 3 to 4 days. 
You can also freeze it. 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.


Calories: 119kcal | Carbohydrates: 14g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 287mg | Potassium: 115mg | Fiber: 2g | Sugar: 10g | Vitamin A: 150IU | Vitamin C: 8.3mg | Calcium: 10mg | Iron: 1.1mg