I hope everyone had a great Christmas! We’re still knee deep in celebration…that’s what happens when you have a huge family. And I wouldn’t have it any other way 🙂 For those of you doing the same, or those who just love trying out new dip recipes, this one’s for you.
The tart, sweet and spicy tastes in this dish make for a great combination. Even my almost 2 year old nephew thought so! It was a big hit at our Christmas Eve celebration. Perfect for this time of year! It makes a good amount, too…I put it in a deep dish pie pan and it filled up nicely.
Keep eating, drinking and being merry!
Cranberry Salsa Dip
slightly adapted from that’s some good cookin’
1 (12 ounce) bag fresh cranberries, rinsed and picked over
1/2 cup sugar
1 bunch green onions, chopped (mainly the green part)
1 jalapeno pepper, seeded and chopped
1 lime, juiced
1/2 cup chopped cilantro
pinch of salt
2 (8 ounce) blocks cream cheese, softened
Put all ingredients except cheese in a food processor. Pulse until ingredients are chopped coarsely. Put in an airtight container and cover. Leave for at least 4 hours. (I did this 3 days ahead and refrigerated it…the longer ahead of time you make it, the better the flavors are)
Spread softened cream cheese on a serving plate. Spread salsa over cream cheese. Serve at room temperature with crackers.