This Cranberry Jalapeno Dip is an addictive party appetizer made with only 8 ingredients! Itโ€™s creamy, sweet, and just the right amount of spicy, making it a perfect snack for holiday parties.

Looking for more crowd-pleasing dips to serve at your holiday party? Youโ€™ll also love my Vegan Spinach Artichoke Dip, Vegan Brie Dip, and Vegan Buffalo Chicken Dip recipes.

pink cranberry jalapeno dip on a white plate with crackers.

If you need a festive party dip for the holidays, make this vegan Cranberry Jalapeno Dip. It has a unique, yet exciting blend of sweet and savory flavors thanks to a mix of cranberries, jalapeno peppers, green onions, and plenty of vegan cream cheese. Pair this easy dip recipe with chips, crackers, bread, and veggies, then watch as your guests indulge!

Why I love this creamy cranberry and jalapeno dip

  • A festive gourmet dip recipe – Cranberries are a must throughout the Thanksgiving and Christmas season, and thereโ€™s no shortage of them in this creamy cranberry jalapeno dip. Plus it makes the dip pink and so pretty!
  • You can make it ahead of time – This dip can be prepared about 1 day in advance and stored in the refrigerator until you’re ready to pull it out and serve.
  • Only 8 ingredients – Itโ€™s an effortless party snack thatโ€™s a breeze to make with a handful of easy-to-find ingredients. 
close up of a womans hand holding a cracker with a scoop of cranberry jalapeno dip.

How to make cranberry jalapeno dip

Add the fresh and dried cranberries, green onions, and jalapenos to a food processor and pulse several times until everything is finely chopped.

ingredients for cranberry jalapeno dip in a food processor.
a blended mix of cranberries and jalapenos in a food processor.

Next, add the vegan cream cheese into a mixing bowl. Beat it with a hand mixer until itโ€™s soft and creamy, then mix in the sugar, salt, and yogurt.

Dump the cranberry mixture into the bowl with the cream cheese. Mix until well combined. 

Serve the dip immediately with crackers, crudites, and bread, then enjoy!

blended cranberries and jalapenos on top of whipped cream cheese in a glass bowl.

Frequently asked questions

What kind of vegan cream cheese should I use?

You can make this creamy vegan dip with almost any cream cheese you like. I used Philadelphia vegan cream cheese, but have also tested it with Violife, Miyoko’s, and Tofutti vegan cream cheese. Every brand I tried worked well!

You can even use homemade vegan cream cheese, like my Vegan Cream Cheese or Tofu Cream Cheese.

Is jalapeno cranberry dip spicy?

The dip is made with a whole jalapeno pepper (seeds removed), which gives it a mild to medium amount of heat. The cream cheese and vegan yogurt do a great job of toning down any trace of overwhelming spice, making this a friendly snack even for spicy food skeptics.

What should you serve with cranberry jalapeno cream cheese dip?

Hunks of crusty bread and hearty crackers are my favorites! You can also serve it with crudites, crostini, potato chips, and tortilla chips.

How long does it last?

You can store the leftovers for 1 to 2 days in an airtight container in the fridge.

pink cranberry jalapeno dip on a white plate with crackers.
pink cranberry jalapeno dip on a white plate with crackers.
5 stars (6 ratings)

Cranberry Jalapeno Dip

This Cranberry Jalapeno Dip is an addictive party appetizer made with only 8 ingredients! Itโ€™s creamy, sweet, and just the right amount of spicy, making it a perfect snack for holiday parties.
Prep: 15 minutes
Total: 15 minutes
Servings: 8 servings

Ingredients 
 

  • 6 ounces fresh cranberries
  • 1/3 cup dried cranberries
  • 3 medium green onions chopped
  • 1 jalapeno pepper seeded and sliced
  • 8 ounces vegan cream cheese
  • 1/3 cup granulated sugar more or less to taste
  • 1/4 teaspoon salt
  • 1/4 cup unsweetened vegan yogurt or vegan sour cream

Instructions 

  • In a food processor, add the fresh and dried cranberries, green onions and jalapenos. Pulse several times until everything is very finely chopped.
  • Add the vegan cream cheese to a medium sized bowl. Use a hand mixer (or use a spoon by hand, it will take a lot of arm work!) to mix the cream cheese until it's a bit softened and creamy, then add the sugar, salt and yogurt and beat to combine.
  • Add the cranberry mixture to the bowl with the cream cheese and mix until well combined.
  • Serve immediately with crackers or bread for dipping. Leftovers will keep for a day or two in a covered container in the refrigerator. Stir before serving.

Notes

  1. I used Philadelphia vegan cream cheese, but I’ve also used Violife, Miyoko’s and Tofutti brands. They all work well. Make sure your yogurt is not sweetened or flavored vanilla! Or use vegan sour cream.
  2. It will also work with either my vegan cream cheese or tofu cream cheese homemade recipes.
  3. Omit sugar for less sweet, and you can also omit the dried cranberries if you don’t want it as sweet.

Nutrition

Serving: 1of 8 servings | Calories: 146kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Sodium: 190mg | Potassium: 59mg | Fiber: 3g | Sugar: 15g | Vitamin A: 88IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 0.5mg
Course: Appetizer
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Read my full disclosure here.

Posted In: , , , , , , , , ,

you may also like:

Comments

    1. I like a pretty plain cracker with this, like water crackers, entertainment crackers or even rice crackers. Pita chips or crackers are also good.

  1. I made this for our church Christmas potluck. I am so loving the way it turned out that I’m making it for my family for Christmas. It’s such a amazing recipe!

  2. This was such a hit for Thanksgiving! Left the seeds in for more heat, and did less sugar and skipped the dried crans for less sweetness. Truly delish!!

  3. Fabulous! I wanted more pepper (not heat) and also wanted to amp up the nutrition, so I added 2 cups of arugula to the food processor โ€“ YOW so delicious and colorful. THANK YOU, NORA! This is a KEEPER!!!

  4. Fabulous! I wanted more pepper (not heat) and also wanted to amp up the nutrition, so I added 2 cups of arugula to the food processor – YOW so delicious and colorful. THANK YOU, NORA! This is a KEEPER!!!

  5. Another great appetizer for Thanksgiving this year! The family loved it and requested it for every year going forward. โ˜บ๏ธ

  6. I made this with red and green jalapeรฑos from my garden and ended up adding two instead of just the one. This dip turned out SO so good!! I’m sure everyone is going to love it! Thanks!!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.