My mom made this Christmas appetizer last year and I instantly fell in love! So much so that I scrolled ahead in my calendar and made a note to share the recipe on my blog this year. The recipe was sent to my mom from a friend in an email, so I don't know the original source, but a little googling showed me that cranberry jalapeño dip is actually a fairly common recipe. Why oh why had I never heard of this deliciousness before!?!? This Vegan Cranberry Jalapeño Dip is so easy to make and it is absolutely delicious! Great to serve during the holidays!
Raw fresh cranberries are tossed with jalapeño, cilantro, and sugar and left to marinate overnight. You might be intimidated to bite into raw cranberries, but trust me on this. The sugar gets dissolved and takes the cranberries from mouth-punchingly sour, to a more subtle tartness. Combine the tart pops of cranberry with spice, a sweet marinade, and velvety vegan cream cheese for a total explosion of delicious flavours.
Not only is this dip super easy to prepare and can be made ahead of time, but I just love the festive colours. It truly is the perfect Christmas or holiday appetizer. This is definitely a new holiday staple for me.
To make Cranberry Jalapeño Dip:
Add the cranberries, white sugar, green onions, cilantro, lemon juice, jalapeño, and salt to a medium bowl and stir to combine. Cover and let marinate in the fridge for a minimum of 4 hours or up to 2 days. I usually let it marinate overnight. The sugar will dissolve and the cranberries will become less tart.
Note: I know that seems like a lot of sugar, but trust me, those cranberries need it!
To assemble the dip, spread the vegan cream cheese in a thin layer on the bottom of your serving dish. You can use 1 tub of store-bought vegan cream cheese or you can make your own homemade cream cheese.
Spoon the cranberry mixture overtop leaving any extra liquid behind in the bowl. Serve the cranberry jalapeño dip with crackers and be prepared to be amazed at how deliciously addictive this is!
Common Questions:
Can I freeze Vegan Cranberry Jalapeño Dip?
Yes, if kept in an air-tight container it should keep for about 4 months.
Is Vegan Cranberry Jalapeño Dip Gluten-Free?
Yes! Check out the ingredient list below.
Can Vegan Cranberry Jalapeño Dip be made nut-free?
A lot of vegan cream cheeses use nuts, so be sure to grab one that is nut-free.
Bon appetegan!
Sam Turnbull.
Vegan Cranberry Jalapeño Dip
Ingredients
- 6 oz fresh cranberries (2 cups), sliced in half
- ½ cup white sugar
- 4 green onions, chopped
- 1 handful cilantro (about ¼ cup), chopped
- 2 tablespoon lemon juice
- ½ - 1 jalapeño, seeded and finely chopped
- ¼ teaspoon salt
- 8 oz vegan cream cheese (about 1 cup), (homemade or store-bought)
- Crackers for serving
Instructions
- Add the cranberries, white sugar, green onions, cilantro, lemon juice, jalapeño, and salt to a medium bowl and stir to combine. Cover and let marinate in the fridge for a minimum of 4 hours or up to 2 days. I usually let it marinate overnight. The sugar will dissolve and the cranberries will become less tart.
- To assemble the dip, spread the vegan cream cheese in a thin layer on the bottom of your serving dish. Spoon the cranberry mixture onto the cream cheese layer leaving behind any extra liquid behind in the bowl. Serve with crackers.
Notes
Nutrition
Lauren says
This was a hit at Christmas! Had everyone asking me for the recipe. I couldn’t find fresh cranberries so I used frozen and it worked perfectly. I just let the mixture strain for a bit after letting it marinate to get rid of the excess liquid. I’ll definitely try it with fresh cranberries next 🙂
Sam Turnbull says
Wonderful! So happy you loved it so much Lauren !
Tracey says
This is the prettiest, tastiest, party-in-a-bowl dip I have ever made! I made mine wfpb, super easy, just used date paste in place of the sugar and for the cream cheese blended sunflower seeds, sauerkraut, lemon juice and water.
Kapow! Was awesome. Will be making again and again!
Sam Turnbull says
Aww that's wonderful! So happy you love it as much as I do, Tracey! 🙂
Jane says
Can something else be used besides cilantro? Or will it be ok if left out - tastes like soap to me...
Sam Turnbull says
Yes, you can leave it out or sub with parsley if you prefer 🙂
Kim Mitchell says
Sam’s Cranberry and Jalapeño Dip was one of the biggest successes of my Thanksgiving dinner! In fact, I’ve already had a request to make it again for Christmas! It was such a surprise recipe. I mean, you just don’t think of combining these two main ingredients. But YOWZA! Was it a perfect combo! And super easy and satisfying to make! Also try her Caramelized Onion Dip… another absolute winner!!!!
Sam Turnbull says
Aww thanks so much, Kim! Yes, this is one of my most favorite unexpected holiday apps too!
Laura says
Made this for a Thanksgiving appetizer and it a big hit! I did put it on regular cream cheese because I had some and figured everyone else would enjoy it and I didn't have it in me to whip up vegan cream cheese. I had accidentally bought lox flavored vegan cream cheese lol, which is what I ate mine with and it was still good, although I imagine it would be even better with plain .I will for sure make this again!
Tracy says
Omg this is the bomb! The flavors are amazing !! My whole family love it, even the non vegans. I have made it now 3 times. Love all of your recipes.
Sam Turnbull says
Aww yay! So thrilled you love it 🙂
Rachel Willcox says
I have made this for the last two Christmases. It is SO good! I love the balance of flavours and textures and it’s so moreish. Already a Christmas tradition.
Sam Turnbull says
Aww that's wonderful. It's a fave for me too 🙂
Sarah Lipsie says
I was so curious about this recipe and decided to try it out for a Christmas app. Every recipe I have tried from Sam has been great so I didn’t hesitate. Well I’m glad I didn’t because it was a huge hit! This will be a staple dish for holidays and parties to come. Thank you!!
Sam Turnbull says
Yay!!! So happy you gave it a go and love it, Sarah!! 🙂
Heather says
delicious- served with your cream cheese and disappeared quick everyone loved it!
Used some of the cranberry mix on mixed greens for a snack super good.
Sam Turnbull says
Wonderful!! So happy you enjoyed 🙂
Hedwig says
I was intrigued by this recipe, so I finally made it...
It is so so good!! And pretty! I made it with your cream cheese, and the crunchy/velvety mix, with all the flavors is seriously addictive!!
Thank you Sam!!
Sam Turnbull says
Yay! Thrilled you loved it, Hedwig 🙂
Joanne says
This is a keeper! As soon as I saw the picture of this recipe, I wanted to make it for my next party. Last night, I brought this to a friend’s house and it was a hit. It is very easy to make and the flavors just come together perfectly. Because I was traveling with this, I used a simple clear, round Pyrex bowl with a lid. It looked nice, but I think when I make it on xmas eve I will use a plate so I can spread it out a bit. Great recipe!
Sam Turnbull says
wonderful!! Thrilled you loved it so much, Joanne 🙂
Isabelle says
Made this for a potluck at work: mind blowing!
Wish there was an easy to slice the cranberries... but it’s a keeper! Really good!
Sam Turnbull says
So thrilled you enjoyed, Isabelle! You could pulse the cranberries in a food processor, but then they wouldn't be as pretty...
Joanne says
I am going to pulse my berries next time. Less adventurous eaters may be more likely to try. It’s funny watching people who are unsure if they want to try halved berries!
Ann says
Try putting the cranberries between two storage container lids and running the knife sideways to slice the cranberries between the lids.
That’s how I halve grape tomatoes and think it would work well with cranberries.
Lila Goldstein says
I think you meant to say 'minimum of 4 hours or up to 2 days,' not 'minimum of 4 or up to 2 days.' Great recipe!
Sam Turnbull says
I sure did! Fixed now. Thanks for pointing that out and I hope you enjoy the dip 🙂