Recipe from here.
1 12-ounce bag of fresh cranberries, rinsed and dried
1/4 cup green onion, chopped
1/4 cup cilantro, chopped
1 small jalapeno pepper, seeded and diced
1 1/4 cup granulated sugar
1/4 teaspoon cumin
2 tablespoons lemon juice
dash of salt
2 8-ounce packages of cream cheese, softened (I used low fat)
Crackers for serving. We used butter crackers, but my mother-in-law also ate the dip with tortilla chips.
Finely dice cranberries. You can do this in your food processor (which is what I did) or dice them by hand. In a large bowl, combine diced cranberries, green onion, cilantro, pepper, sugar, cumin, lemon juice, and salt. Cover and place in the fridge for at least 4 hours (and let mine sit over night). This allows the sugar to dissolve and be absorbed by the cranberries.
Before serving, spread the cream cheese evenly on your serving plate. Pour on cranberry mixture over the cream cheese. Serve with crackers.
|Cranberry dip, molasses chews, cinnamon sugar chips, ginger truffles|
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