Creamy Cranberry Salsa Dip
A slightly sweet, mostly tangy, creamy cranberry salsa dip. It's perfect paired with tortilla chips.
- 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
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