Easy Cranberry Jalapeno Dip (Dairy Free!)
This cranberry jalapeno cream cheese dip is an easy, gluten-free, no-bake appetizer made from dairy-free cream cheese & cranberry jalapeno salsa!
Servings: 8 people
Equipment
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