Cranberry Salsa Dip with Cream Cheese

Rooney Caldwell

Ingredients

  • 1 – 12oz bag of cranberries rinsed and drained
  • 1/4 cup green onions minced
  • 2 small jalapeno peppers, cored, seeded and minced
  • 1/2 cup sugar
  • 1/4 cup fresh cilantro leaves, minced
  • 2 tbsp finely grated fresh ginger
  • 2 tbsp fresh lemon juice
  • 2 – 8ox packages of cream cheese

Directions

  1. Rinse, drain and pick over cranberries (discarding all that are soft or bruised)
  2. Place them in a food processor
  3. Pulse until finely chopped but not mushy
  4. Place crushed cranberries in a bowl
  5. Mix together with onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice.
  6. Cover with plastic wrap and refrigerate at least 4 hours so flavors develop
  7. On a serving plate, place cream cheese; cover with the dip.
  8. Garnish, if desired, and serve with crackers