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.
Looking for more crowd-pleasing dips to serve at your holiday party? You’ll also love my Vegan Spinach Artichoke Dip, Vegan Brie Dip, and Vegan Buffalo Chicken Dip recipes.
If you need a festive party dip for the holidays, make this vegan Cranberry Jalapeno Dip. It has a unique, yet exciting blend of sweet and savory flavors thanks to a mix of cranberries, jalapeno peppers, green onions, and plenty of vegan cream cheese. Pair this easy dip recipe with chips, crackers, bread, and veggies, then watch as your guests indulge!
Why I love this creamy cranberry and jalapeno dip
- A festive gourmet dip recipe – Cranberries are a must throughout the Thanksgiving and Christmas season, and there’s no shortage of them in this creamy cranberry jalapeno dip. Plus it makes the dip pink and so pretty!
- You can make it ahead of time – This dip can be prepared about 1 day in advance and stored in the refrigerator until you’re ready to pull it out and serve.
- Only 8 ingredients – It’s an effortless party snack that’s a breeze to make with a handful of easy-to-find ingredients.
How to make cranberry jalapeno dip
Add the fresh and dried cranberries, green onions, and jalapenos to a food processor and pulse several times until everything is finely chopped.
Next, add the vegan cream cheese into a mixing bowl. Beat it with a hand mixer until it’s soft and creamy, then mix in the sugar, salt, and yogurt.
Dump the cranberry mixture into the bowl with the cream cheese. Mix until well combined.
Serve the dip immediately with crackers, crudites, and bread, then enjoy!
Frequently asked questions
You can make this creamy vegan dip with almost any cream cheese you like. I used Philadelphia vegan cream cheese, but have also tested it with Violife, Miyoko’s, and Tofutti vegan cream cheese. Every brand I tried worked well!
You can even use homemade vegan cream cheese, like my Vegan Cream Cheese or Tofu Cream Cheese.
The dip is made with a whole jalapeno pepper (seeds removed), which gives it a mild to medium amount of heat. The cream cheese and vegan yogurt do a great job of toning down any trace of overwhelming spice, making this a friendly snack even for spicy food skeptics.
Hunks of crusty bread and hearty crackers are my favorites! You can also serve it with crudites, crostini, potato chips, and tortilla chips.
You can store the leftovers for 1 to 2 days in an airtight container in the fridge.
Cranberry Jalapeno 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
- 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
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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.
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It will also work with either my vegan cream cheese or tofu cream cheese homemade recipes.
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Omit sugar for less sweet, and you can also omit the dried cranberries if you don’t want it as sweet.
This was incredible! I added much less sugar because I wanted this dip to be more savory, and it was fantastic! My whole family (non vegans!!) loved it, it impressed everyone 🙂
Hi Kendall. I am thrilled that everyone loved the dip! This is a perfect holiday/gathering dip that’s festive and delicious! Thanks for sharing your wonderful feedback!
Can I make this ahead of time?
Yes you can make it about a day ahead of a time I would say. Enjoy!
Another fabulous recipe! I can always depend on you, Nora!
Thanks for your fantastic review, Joni! I appreciate you using my recipes! Happy cooking!
I have used this for 2 years. One of the comments at the end is use it immediately. I have and I do but it will last a few days in the refrigerator. It’s always a hit because it is different. I even freeze some cranberries to have it after “cranberry” season. Also it is great on celery.
Hi Irene. I am glad you are enjoying the dip! Thanks for sharing your great review! As written, this recipe is best served immediately, and will last 1-2 days in the refrigerator. I love the celery idea! Happy cooking!
Hi Nora,
Do you think it work with maple syrup or coconut sugar?
It might but I haven’t tested it myself.
I made this last holiday season for 2 different parties and it was a hit. I’ve been invited to a vegan Friendsgiving this Sunday & I’m making it for it. Soooo delicious!
Hi Theresa. This is such a fun party dip! I’m thrilled it has been a hit at your parties! Thanks for your stellar feedback and review! Happy holiday cooking!
What kind if cracker goes best with this?
I like a pretty plain cracker with this, like water crackers, entertainment crackers or even rice crackers. Pita chips or crackers are also good.
I made this for our church Christmas potluck. I am so loving the way it turned out that I’m making it for my family for Christmas. It’s such a amazing recipe!
I’m so glad you loved the dip, Vicki! Thanks for your fabulous review and feedback!
This was SO good! Everyone loved it!
This was such a hit for Thanksgiving! Left the seeds in for more heat, and did less sugar and skipped the dried crans for less sweetness. Truly delish!!
Fabulous! I wanted more pepper (not heat) and also wanted to amp up the nutrition, so I added 2 cups of arugula to the food processor – YOW so delicious and colorful. THANK YOU, NORA! This is a KEEPER!!!
Thank YOU, Jean, for sharing your positive comments and ideas! I appreciate your great review!
Fabulous! I wanted more pepper (not heat) and also wanted to amp up the nutrition, so I added 2 cups of arugula to the food processor – YOW so delicious and colorful. THANK YOU, NORA! This is a KEEPER!!!
Another great appetizer for Thanksgiving this year! The family loved it and requested it for every year going forward. ☺️
I love it! Thanks for sharing this fabulous review and feedback! Wishing you lots of happy cooking!
I made this with red and green jalapeños from my garden and ended up adding two instead of just the one. This dip turned out SO so good!! I’m sure everyone is going to love it! Thanks!!!
How fun, Hannah! You are welcome! I’m so thrilled the dip turned out for you!
Hi! This sounds delicious except I dont like jalepenos – can you make it without or substitute something else?
I’m not sure, maybe just more green onions and green peppers? The flavor will be very different of course.