Description
A vibrant and creamy cranberry jalapeno dip featuring fresh and dried cranberries, spicy jalapenos, and vegan cream cheese, perfect for festive gatherings or casual snacking.
Ingredients
Scale
Dip 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
- Process Cranberries and Veggies: In a food processor, add the fresh cranberries, dried cranberries, chopped green onions, and sliced jalapeno. Pulse several times until everything is very finely chopped but not pureed.
- Prepare Cream Cheese Mixture: In a medium-sized bowl, add the vegan cream cheese. Use a hand mixer or spoon to soften and beat the cream cheese to a creamy consistency. Then add the granulated sugar, salt, and unsweetened vegan yogurt or sour cream, blending well to combine.
- Combine Mixtures: Add the finely chopped cranberry mixture into the bowl with the cream cheese mixture. Stir everything together until fully combined into a smooth dip.
- Serve and Store: Serve the dip immediately with crackers or bread for dipping. Store leftovers in a covered container in the refrigerator for up to two days. Stir before serving again.
Notes
- Use any quality vegan cream cheese such as Philadelphia, Violife, Miyoko’s, or Tofutti.
- Ensure the vegan yogurt is unsweetened and unflavored; alternatively, use vegan sour cream.
- This dip also works well with homemade vegan or tofu-based cream cheese recipes.
- For a less sweet dip, you can omit the granulated sugar and/or dried cranberries.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 80 kcal
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 4 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
