This cranberry jalapeno dip is an easy, gluten-free, no-bake appetizer made from dairy free cream cheese & homemade cranberry jalapeno salsa. It’s similar to the Costco version, but with simple, healthier ingredients. The perfect holiday appetizer recipe to share at any gathering!

jalapeño and cranberry cream cheese dip served with grain free crackers

What Makes This Recipe Great

Dips & sauces make meals so much better, right? Serving the perfect appetizer dip is seriously one of the best things to me. Costco sells a super popular cranberry jalapeno dip that looks so yummy, but it’s full of things I just can’t eat anymore! So, once again, I set out to re-create this amazing dip without dairy or gluten, and it’s another amazing recipe!

Fresh cranberries, green onions, fresh cilantro, jalapeños, lime juice, orange zest, coconut sugar, maple syrup, sea salt, cumin, and dairy free cream cheese make this cranberry jalapeno dip the perfect blend of sweet and spicy.

With just a few simple ingredients and steps, you’ll be thinking “move over Costco!” (Just kidding, I could never. But this dairy-free dip really is that good!). This delicious, dairy free cream cheese dip is will be your “go-to” this holiday season.

Ingredient Notes

the ingredients needed to make cranberry jalapeño dip

See the recipe card below for a full list of ingredients

Fresh Cranberries: Use fresh cranberries for this recipe. I do not recommend using frozen as they will be too watery.

Jalapeños: Make sure to seed and dice your fresh jalapeño! This keeps the cranberry jalapeno dip from being overwhelmingly spicy. Mixed with the plant-based cream cheese, it has a very mild spice. 

Coconut Sugar & Maple Syrup: I use these to counteract the tartness of the cranberry with a subtle hint of sweetness!

Kite Hill Dairy Free Cream Cheese: I used Kite Hill’s chive-flavored cream cheese for this cranberry dip, and I loved the chive flavor! Really any dairy free cream cheese will work in this dip. Trader Joe’s also has a really good one. Remember, you will need two containers (16oz). 

Recipe Step by Step

how to mix all the cranberry jalapeño dip ingredients in the food processor
ingredients blended up to show the consistency of the salsa
  1. Add the fresh cranberries to your food processor and pulse a few times until they are chopped.
  2. Add in the remaining ingredients (except the cream cheese) and pulse a few more times until everything is combined.
  3. Spread the cream cheese along the bottom of a 9-inch pie dish. Top with the cranberry jalapeño mixture and serve with grain-free crackers.
dairy free cream cheese spread into a pie dish

What to Serve with Cranberry Jalapeno Dip?

Grain-Free Crackers – I love Simple Mills!

Tortilla Chips – Siete brand is amazing!

Celery Sticks

Sliced Cucumber Rounds

Gluten-Free Pita Chips

close up of a grain free cracker with paleo jalapeño cream cheese dip

Mary’s Tips & Tricks

Serving: Let the cranberry jalapeno mixture chill in the fridge for 3-4 hours to let the flavors meld. If you need to serve right away, don’t worry – it will still be good!

Storage: Cover and keep in the refrigerator for up to 3 days. Serve right from the fridge!

Dairy: If you aren’t dairy free, feel free to use regular dairy cream cheese. 

Recipe FAQs

Can you freeze this cranberry jalapeno cream cheese dip?

I recommend not freezing the cream cheese dip after it has all been combined. However, you can freeze the cranberry jalapeño salsa in an airtight container for up to 3 months, thaw overnight in the fridge, and serve over fresh dairy-free cream cheese.

I want to bring this appetizer to a holiday party, does it travel well? 

Yes! Use a pie dish that has a lid, or cover your dip with plastic wrap or foil. Make sure it’s on a flat surface while traveling.

You’ll Love These Gluten Free Dips…

Pomegranate Guacamole

Paleo Spinach Artichoke Dip

Paleo Maryland Crab Dip

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section. Or, follow me on Facebook, Pinterest or Instagram today!

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Dairy Free Cranberry Jalapeno Dip

Yield: 8 people
Prep Time: 10 mins
Total Time: 10 mins
This paleo cranberry & jalapeno cream cheese dip is an easy, gluten-free, no-bake appetizer made from dairy-free cream cheese & cranberry jalapeno salsa!
5 from 3 votes
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Ingredients

  • 12 oz fresh cranberries
  • ¼ cup diced green onions
  • ¼ cup fresh cilantro, chopped
  • 2 jalapeños, seeded and diced
  • 1 lime, juiced
  • 1 tbsp fresh squeezed orange juice
  • 1 tsp orange zest
  • ¾ cup coconut sugar
  • 2 tbsp maple syrup
  • ½ tsp sea salt
  • ½ tsp cumin
  • 16 oz Kite Hill Cream Cheese (2 tubs), feel free to sub any dairy free cream cheese (or regular)

Equipment

Instructions
 

  • Add the cranberries to your food processor and pulse a few times until they are chopped. Add in the remaining ingredients (except the cream cheese) and pulse a few more times until everything is combined. For best results, let the cranberry jalapeño mixture chill in the fridge for 3-4 hours to let the flavors meld. If you need to serve right away, don't worry – it will still be good!
  • Spread the cream cheese along the bottom of a 9-inch pie dish. Top with the cranberry jalapeño mixture and serve with grain free crackers. Enjoy!

Notes

Serving: Let the cranberry jalapeno mixture chill in the fridge for 3-4 hours to let the flavors meld. If you need to serve right away, don’t worry – it will still be good!
Storage: Cover and keep in the refrigerator for up to 3 days. Serve right from the fridge!
Dairy: If you aren’t dairy free, feel free to use regular dairy cream cheese. 

Nutrition

Calories: 193kcal, Carbohydrates: 23g, Protein: 4g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 527mg, Potassium: 83mg, Fiber: 4g, Sugar: 17g, Vitamin A: 139IU, Vitamin C: 14mg, Calcium: 17mg, Iron: 1mg
Course: Appetizer
Cuisine: American
Calories: 193
Author: Mary Smith