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Dairy Free Cranberry Jalapeno Dip

This paleo cranberry & jalapeno cream cheese dip is an easy, gluten-free, no-bake appetizer made from dairy-free cream cheese & cranberry jalapeno salsa!
Course Appetizer
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 people
Calories 193kcal
Author Mary Smith

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)

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