Cranberry jalapeno cream cheese dip (vegan holiday appetizer)
This festive holiday appetizer is awash with bold red color. It has a beautiful combination of tart, tangy, and sweet. Great for Thanksgiving or Christmas! Serve on a platter with crackers.
Servings: 8 people
Calories: 184kcal
Ingredients
- 7.5 ounces cranberries whole and fresh
- 2 Tablespoons chopped yellow onion
- 2 Tablespoons chopped red bell pepper
- 1 Tablespoon pickled jalapeno slices or fresh, plus 2 jalapeno slices for garnish
- 1 small garlic clove minced
- 1 Tablespoon lime juice freshly squeezed
- Zest of ½ small to medium-sized orange
- 1 Tablespoon orange juice freshly squeezed
- 5 Tablespoons sugar
- Pinch of salt
- ¼ cup roughly chopped cilantro plus more for optional garnish
- 1 (8-ounce) container vegan cream cheese plain
- 1 package crackers for serving
Instructions
- Start by making the salsa: In a food processor, briefly combine cranberries, yellow onion, red bell pepper, jalapeno, garlic, lime juice, orange zest, orange juice, sugar, salt, and cilantro until the ingredients are broken down, fully incorporated, and the pieces are small. Stop to scrape down the sides if necessary.
- Transfer the salsa to an airtight container, refrigerate, and let the flavors meld for a day. The cranberries will soften and become sweeter with time.
- Complete the dip: Use a fine mesh sieve to drain cranberry salsa. (Too much excess liquid will make the cream cheese runny.)
- Transfer the vegan cream cheese to a serving plate. Use a knife to smooth it.
- Cover the cream cheese with cranberry salsa. You can spoon the salsa loosely over the vegan cream cheese or shape it around the edges like a cheese ball.
- Top with optional garnish of a couple jalapeño pepper slices and/or cilantro leaf.
- Serve right away with crackers.
Notes
For the vegan cream cheese, I recommend Miyoko's. However, feel free to use any non-dairy cream cheese that you enjoy.
Depending on how heavily you load up the cream cheese with cranberry salsa, you may have some salsa left over. Serve it on its own with tortilla chips, put it on a Thanksgiving-style leftovers sandwich, or use it as a topping on sweet potato tacos.
Storage: With any leftovers, stir vegan cream cheese and cranberry salsa together. Store in a covered container in the fridge for 3–4 days. Delicious as a spread for crackers, bagels, or sandwiches.
Nutrition
Calories: 184kcal | Carbohydrates: 29g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Sodium: 271mg | Potassium: 77mg | Fiber: 2g | Sugar: 11g | Vitamin A: 149IU | Vitamin C: 9mg | Calcium: 48mg | Iron: 1mg
