Cranberry Jalapeno Dip
This Cranberry Jalapeno Dip is an addictive party appetizer made with only 8 ingredients! It’s creamy, sweet, and just the right amount of spicy, making it a perfect snack for holiday parties.
Servings: 8 servings
Calories: 146kcal
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
-
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.
-
It will also work with either my vegan cream cheese or tofu cream cheese homemade recipes.
-
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