This 10-minute cranberry jalapeno dip is made with simple ingredients and is bursting with flavor. A creamy, spicy dairy free cream cheese mixture topped with sweet and tangy cranberry sauce. Delicious seasonal flavors make this throw-together appetizer perfect for any occasion.
- 2 8 oz containers dairy-free cream cheese I used Kite Hill or regular cream cheese if not DF
- 2 fresh jalapeños seeds removed and finely diced
- 2-3 Tbsp finely diced red onion
- 1/2 tsp garlic powder
- salt and pepper to taste
- 1/2 lime juiced
- 1/4 cup finely chopped green onions plus more for garnish
- 1 14 oz can cranberry sauce with whole berries
Bring the cream cheese to room temperature then whip using a handheld mixer, getting a nice whipped cream cheese texture. Next, add the garlic powder, salt, pepper, lime juice, diced jalapeños, and diced green and red onions. Mix until combined.
Add the cream cheese mixture to a serving platter of choice. Spread it out into an even layer.
Pour the cranberry sauce over the top of the cream cheese mixture and spread out using a spoon. This will be the top layer.
Garnish with green onions and serve with the crackers of your choice.
Serving: Serve this dairy free dip with your favorite crackers, pretzels, pita chips, potato chips, baguette, and more.
Storage: Store in the refrigerator for up to 3-4 days.
Dairy: You can also use regular cream cheese if you are not dairy free.
Gluten-Free: To keep this gluten-free, I love using Simple Mills rosemary or regular sea salt crackers for dipping.
Food Processor: You can use a food processor instead of a hand mixer if preferred.
Make Ahead: This cranberry jalapeño dip will keep for 3-4 days in the refrigerator, making it the perfect make-ahead appetizer. Prep the cream cheese mixture a few days before your gathering and store in the fridge. Do not add the cranberry sauce over the top of the cream cheese until you’re ready to serve it.