This paleo cranberry & jalapeno cream cheese dip is an easy, gluten-free, no-bake appetizer made from dairy-free cream cheese & cranberry jalapeno salsa!
16ozKite Hill Cream Cheese (2 tubs)feel free to sub any dairy free cream cheese (or regular)
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.