Dairy Free Jalapeno Cranberry Dip
A sweet, spicy, and creamy cold dip made with dairy free cream cheese, cranberry sauce, jalapeño, cilantro, orange juice, and cinnamon. Ready in 10 minutes and perfect for holiday gatherings, game days, or anytime you need an easy crowd-pleasing appetizer.
Ingredients
- 1 block 8 oz dairy free cream cheese, softened
- 1 can 14 oz whole berry cranberry sauce
- 1/3 cup dried cranberries
- 1 to 2 jalapeños roughly chopped
- 1/4 cup fresh cilantro
- 1 orange juiced (approximately 1/4 to 1/3 cup juice)
- 1/4 teaspoon ground cinnamon
Instructions
- Add the dried cranberries, fresh cilantro, and chopped jalapeños to a food processor. Pour in the juice of one orange. Pulse until everything is finely minced and well combined. The texture should look like a chunky relish, not a smooth puree.
- Transfer the minced mixture to a medium mixing bowl. Add the full can of cranberry sauce and stir together until fully combined. If the mixture is too thick, add a small splash of additional orange juice to loosen it slightly.
- Stir in the ground cinnamon. Taste and adjust as needed.
- Spoon the softened dairy free cream cheese into a serving bowl or onto a shallow plate. Spread it into an even layer. Pour the cranberry jalapeño mixture over the top.
- Serve immediately or refrigerate for 30 minutes to let the flavors come together. Best served cold.
Notes
For less heat, remove all jalapeño seeds before adding to the food processor.
For more heat, keep the seeds in or add a second jalapeño.
The cranberry topping can be made up to two days ahead and stored in the refrigerator.
Serve with rice crackers, corn tortilla chips, sliced baguette, or cucumber slices.
Tried this recipe?Let us know how it was!
