Cranberry Salsa Dip
Fresh cranberries mixed with jalapenos, green onions, lime juice and cilantro sit atop a platter of softened cream cheese. This absolutely delicious.
Servings: 15 - 20 servings
Ingredients
- 1 12 ounce bag fresh cranberries
- 1/2-3/4 cup sugar
- 1 bunch green onions, sliced with some of the green tops included
- 1 jalapeno pepper, seeded and chopped
- 1 lime, juiced
- 1/4-1/2 cup chopped cilantro, to taste
- sprinkle of salt
- 2 8 ounce blocks cream cheese, softened
Instructions
- Wash and pick through fresh cranberries. Discard any soft or wrinkled cranberries.
- Put cranberries, sugar, green onions, jalapeno, lime juice, cilantro, and salt in a food processor. Pulse until ingredients are a medium coarse consistency.
- Put in a bowl, cover and let season for at least 4 hours in the refrigerator.
- Spread softened cream cheese on a serving plate. (I divided the cream cheese between two plates.)
- Spread salsa over the cream cheese. Serve at room temperature.
Notes
- Important Note: This dip needs at least 4 hours of chilling time for the flavors to blend. It is bitter when it is first made, but tastes completely different after the flavors have married.
- This dip keeps very well for several days in the refrigeratorr, so it is great for planning ahead.