Cranberry Salsa Dip With Cream Cheese |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 12 |
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I originally found this recipe on Whats Cooking America. I am requested to make this for all my parties. It's a beautiful holiday dip, but the flavors work well year round. Ingredients:
12 ounces frozen cranberries |
1/4 cup minced green onion |
2 small approximately 2 tablespoons jalapeno peppers, cored, seeded and minced |
1/2 cup sugar |
1/4 cup fresh cilantro leaves, minced |
2 tablespoons finely grated fresh ginger |
2 tablespoons fresh lemon juice |
2 (8 ounce) packages cream cheese |
Directions:
1. Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised). Place them in a food processor; pulse until finely chopped but not mushy.
2. Place crushed cranberries in a bowl; mix together with onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice. Cover with plastic wrap and refrigerate at least 4 hours so flavors develop (salsa will be too sharp and tart to begin with).
3. On a serving plate, place cream cheese; cover with the dip. Garnish, if desired, and served with crackers.
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