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–+ - 20 servings
Cranberry Salsa Dip
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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.
Prep Time20 minutes
Refrigerate4 hours
Total Time4 hours 20 minutes
Servings: 15 - 20 servings
Author: Terri @ that's some good cookin'

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.