Monday, December 19, 2011

Cranberry-Jalapeno Cream Cheese Dip

I was in charge of an appetizer for a family Christmas party and made this.  It was DEVOURED in minutes! Definitely a keeper!!


12 ounces fresh cranberries
4-5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely diced
1 cup sugar (more or less to taste)
1/2 teaspoon cumin
2 tablespoons fresh lemon juice (approx. 1 large lemon)
1/8 teaspoon salt
2 (8 oz.) packages cream cheese, softened
Crackers, for serving

Pulse the cranberries in a food processor or blender until coarsely chopped. Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice, and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a large bowl, cover, and refrigerate for 4 hours (or overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.

When ready to serve, spread cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese. Refrigerate up to an hour before serving.  Serve with crackers or tortilla chips.

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