RECIPE BELOW! Ok so my husband’s aunt ALWAYS makes this dip (non-vegan though). I always loved it, and when it was included in the appetizer spread it was always like, “Uh-oh… this is going to beat out the pepper jelly right here. This cranberry stuff is SO GOOD!” (Anyone else narrate their life as they’re living? Just me?)

I asked her to send me her recipe this year. She’s had it for a while and adapted her recipe from a magazine or online. I adapated her recipe to fit my taste and veganized it. Thank you, Aunt Nanny! <3

This dip is BEAUTIFUL, seasonal, and easy. It tastes like you made a holiday delicasy, and then you feel guilty when you tell people how easy it is and how quickly it comes together.

Some practice conversations with yourself when someone tells you how great it is:
~ “Ummm, well it’s really easy — you literally just stir it together, let it sit, then assemble. I’m not that good of a cook 😬.”
~ OR maybe you just say “THANK YOU~ I’m so glad you like it — I love it myself! Oh, and it’s dairy-free/vegan.”
~ OR maybe you don’t mention that it’s dairy-free or vegan because you don’t want to cause a debate about cow’s milk, consumption, and the dairy industry at the party with people who eat butter and cheese and dairy everyday and don’t care… Probably not worth your time or peace of mind. So you can say: “Thanks!! I’m so glad you like it.”

Read the situation. I believe in you.

I love that this uses the in-season cranberries as the main focus. I love them so much — so good and tart. Make it look pretty by putting it on a pretty serving plate. Put it on a chacuterie board with my plant-based cajun sausage.

Make it for yourself and enjoy it with a glass of cab and a good show or movie. Again, you do you. I believe in you.

Check out the how-to video if you’re one of those “I have to see it made” kind of people.

Enjoy, mes amis! A plus tard…