Description
A delicious and creamy dairy-free dip made with cranberries and jalapeños, perfect for parties and gatherings.
Ingredients
Scale
- 1 cup fresh cranberries
- 1 jalapeño, seeded and chopped
- 1 cup cashews, soaked for 4 hours
- 1/4 cup coconut milk
- 2 tablespoons maple syrup
- 1 tablespoon lime juice
- Salt to taste
Instructions
- Drain and rinse the soaked cashews.
- In a blender, combine the cashews, coconut milk, maple syrup, lime juice, and salt.
- Blend until smooth and creamy.
- Add the cranberries and jalapeño to the blender and pulse until combined but still chunky.
- Transfer the dip to a serving bowl and refrigerate for at least 30 minutes before serving.
Notes
- Adjust the level of jalapeño according to your spice preference.
- This dip can be served with crackers, vegetables, or tortilla chips.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 80
- Sugar: 3g
- Sodium: 10mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg