This dairy-free Cranberry Jalapeño dip offers a beautiful mix of flavors and perfectly balances sweet, tart, and spicy flavors. It’s vibrant, colorful, and a fantastic addition to any appetizer spread, especially during holiday or festive gatherings.
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I love having dips to serve guests, like my Dairy-Free Caramel Dip, which is fantastic with apple slices and pretzels, or my Layered Bean Dip. And for another yummy cranberry recipe, be sure to try my Gluten-Free Cranberry Orange Bread.
Notes on the ingredients
Dairy-Free Cream Cheese: You’ll need an 8-oz. container of dairy-free cream cheese. The two brands I can find in my area are Kite Hill and Philadelphia.
Kite Hill is already soft straight from the refrigerator. It has an almond milk base, whereas the Philadelphia brand has a coconut oil base and is hard coming straight from the fridge. So, for this recipe, Kite Hill can be used immediately, and it is easy to mix. The Philadelphia brand did need almost 60 minutes to soften thoroughly.
Tip: If you want to speed up the softening of the cream cheese, you can leave it in the container and set it in a bowl with just an inch or two of hot water. Just enough to come up to the sides of the container but not cover it.
Dried Cranberries: I used Craisins for this recipe.
Jalapeno: I suggest buying one large jalapeno or two smaller ones to get the amount needed. This is going to give the dip a nice spicy kick.
Green Onions: One bunch of green onions is needed for this recipe.
Sea Salt: My preferred salt is Redmond Sea Salt.
Instructions
Remove the dairy-free cream cheese from the refrigerator.
If the dairy-free cream cheese has a coconut oil base, it will be hard coming straight from the fridge and need to be softened. You can set it in a warm bowl of water to soften it.
Cut the dried cranberries and jalapeno into a small dice. Save back 2 tablespoons cup of the diced cranberries for the topping.
Slice the green onions into very thin slices.
Mix the cream cheese, remaining diced cranberries, 4 tablespoons of diced jalapenos, 4 tablespoons of sliced green onions, and sea salt until thoroughly combined.
Place either in a serving bowl or shape into a ball on a serving plate. Spread the remaining diced cranberries over the top and lightly press them into the dip.
This can be served right away or chilled for an hour or two. Serve with gluten-free crackers and vegetables.
Store
Store the dip covered in the fridge for 3-4 days.
More dairy-free appetizers you’ll love
Cranberry Jalapeno Dip (Dairy-Free)
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Category: Appetizer
- Diet: Gluten Free
Description
This dairy-free Cranberry Jalapeño dip offers a beautiful mix of flavors and perfectly balances sweet, tart, and spicy flavors.
Ingredients
- 8 oz dairy-free cream cheese
- 3/4 cup of dried cranberries
- 1 large jalapeno or two small jalapenos
- 1 bunch of green onions
- 1/2 teaspoon of sea salt
See notes below for ingredient notes.
Instructions
- Remove the dairy-free cream cheese from the refrigerator. (See notes below about how to soften)
- Cut the dried cranberries and jalapeno into a small dice. Save back 2 tablespoons of the diced cranberries for the topping.
- Slice the green onions into very thin slices.
- Mix the cream cheese, the remaining diced cranberries, 4 tablespoons of diced jalapenos, 4 tablespoons of sliced green onions, and sea salt until thoroughly combined.
- Place either in a serving bowl or shape into a ball on a serving plate. Spread the remaining diced cranberries over the top and lightly press them into the dip.
- This can be served right away or chilled for an hour or two. Serve with gluten-free crackers and vegetables.
Notes
Store the dip covered in the fridge for 3-4 days.
Dairy-Free Cream Cheese: You’ll need an 8-oz. container of dairy-free cream cheese. The two brands I can find in my area are Kite Hill and Philadelphia.
Kite Hill is already soft straight from the refrigerator. It has an almond milk base, whereas the Philadelphia brand has a coconut oil base and is hard coming straight from the fridge. So, for this recipe, Kite Hill can be used immediately, and it is easy to mix. The Philadelphia brand did need almost 60 minutes to soften thoroughly.
Tip: If you want to speed up the softening of the cream cheese, you can leave it in the container and set it in a bowl with just an inch or two of hot water. Just enough to come up to the sides of the container but not cover it.
I used Craisins brand dried cranberries.
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