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Cranberry Pomegranate Cream Cheese Dip


  • 8 oz vegan cream cheese softened at room temperature
  • 1 cup dried cranberries
  • 1 cup pomegranate arils (frozen is fine)
  • 1 large apple diced into small pieces
  • 1/2 cup orange juice
  • 1/2 cup water
  • 2 tbsp sugar
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp vanilla extract
  • 1 sprinkle salt
  • vegan graham crackers for serving


  • Combine ingredients from dried cranberries to a sprinkle of salt in a large sauce pan over medium heat and bring to a boil, stirring often to help the sugar dissolve
  • Once the contents of the sauce come to a boil, turn the heat down to low and allow to simmer for 10-15 minutes or until the apple pieces become very soft
  • Spread softened cream cheese evenly over a serving platter, bottom of a bowl, or a baking dish.
  • Top cream cheese with warm sauce and serve with graham crackers.