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overhead view of cranberry salsa dip
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5 from 1 vote

Creamy Cranberry Salsa Dip

A slightly sweet, mostly tangy, creamy cranberry salsa dip. It's perfect paired with tortilla chips.
Prep Time15 mins
Total Time15 mins
Course: Appetizer, Dip, Snack
Cuisine: dairy free, egg free, gluten free, oil free, refined sugar free, soy free, vegan
Servings: 12
Calories: 119kcal


Cranberry Salsa

  • 12 oz bag fresh cranberries (rinsed and drained)
  • 2 small or 1 large jalapeño (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


  • 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.


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