Friday, November 14, 2014

Cranberry-Jalapeno Cream Cheese Dip

I know it says cranberry salsa. One in the same. :) This dip is so freaking delicious. You will count down the days/months until cranberries come back in season just so you can make this. Its the PERFECT holiday appetizer. It looks extravagant and beautiful and it will knock your socks off. I'm taking it to a party tomorrow! This recipe is from my sister-in-law, Paige Allred.

 12 oz fresh cranberries
4-5 green onions
1/4 c chopped fresh cilantro
1 jalapeno pepper, seeded and finely diced
1 c sugar
1/2 t cumin
2 T fresh lemon juice (from about one lemon)
1/8 t salt
1 (8oz) packages of cream cheese, light or regular, softened
Crackers (I like wheat thins best)

Pulse crans in food processor or blender until coarsely chopped. Add green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt. and pulse until ingredients are mixed. Transfer to a covered Tupperware and refrigerate for four hours so the flavors develop and crans lose a little tartness. When ready to serve, place block of cream cheese on plate and pour salsa on top. Refrigerate up to one hour before serving. (You can also choose to spread the cream cheese out into a thin layer and then spread salsa on top).


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