If you are looking for a dairy free dip, believe me when I say you will love this one. If you eat dairy free, you know that potlucks, parties, or basically any get together, can be tricky. Food is usually loaded with cheese and dips are famous for having cream cheese or sour cream as their base.
About a year ago, I started experimenting with different dairy free options. Just because we eat this way, doesn’t mean we still can’t have a little fun, right?! I discovered my new friend Tofutti Better than Cream Cheese. I had tried other dairy free cream cheese brands and they were so-so. This one is my clear winner. Whenever I make a roasted red pepper dip or any dip for that matter, no one can tell the difference. Half the time I don’t even tell them anymore.
My dairy free Cranberry Dip with a Kick is perfect to serve during the holiday season. It’s sweet, yet has that kick I am referring to. No one can figure out what the “secret” ingredient is. It’s jalapeno! You can double this recipe to serve an army, but I find this recipe size works for around 10 people if you are serving it with other bites. It’s super easy to make and looks very festive.
INGREDIENTS
- Fresh cranberries (about half a bag, 6 ounces
- 3 green onions, chopped
- 1/2 of a jalapeno pepper, seeded and finely diced
- 1/2 cup sugar
- 1/4 teaspoon cumin
- Juice from one half a lemon (use your lemon squeezer)
- Pinch of salt
- 1 (8 ounces each) packages dairy free cream cheese softened
- Handful of chopped fresh cilantro
- Crackers + other munchies (we also use gluten free crackers)
Put all the ingredients except for the cream cheese into a food processor. After everything is chopped up, add the cream cheese. Some people use it as a salsa and just pour it over the cream cheese. I like mine mixed in. Let it sit for an hour or so in the fridge so the flavors can blend. I first saw this recipe on Mel’s Kitchen Cafe, but I tweaked it to my own (and dairy free) liking.
I like to place several dairy free dips on a charcuterie board. Sometimes this is all you need to serve. Very filling!
I didn’t think I would use my food processor as much as I do. It’s worth buying one even if it’s a smaller one and you work in batches. Check out our other recipes here.
Enjoy!
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