I got this recipe for cranberry cream cheese dip from a neighbor while living in Germany and modified it a little. She was an American, too. It was always a hit at every get-together we had! Fresh cranberries with jalapeños, sugar, green onions, and cilantro make for great salsa. Add the cream cheese, and you have a great dip! Serve with Ritz crackers or Wheat Thins.
Ingredients
- 1 package fresh cranberries , 12 ounce
- 1.25 cups white sugar
- 0.25 cups chopped green onion
- 0.25 cups chopped fresh cilantro
- 2 tablespoons lemon juice
- 1 small jalapeño chile pepper , seeded and minced
- 0.25 teaspoons ground cumin
- 1 pinch salt
- 2 packages cream cheese , 8 ounce
Instructions
-
1
Place cranberries in the bowl of a food processor; pulse to chop (or chop by hand); transfer to a bowl.
-
2
Stir sugar, green onion, cilantro, lemon juice, jalapeño, cumin, and salt into cranberries to combine. Cover the bowl with plastic wrap; refrigerate until cranberries have lost some bitter taste, about 4 hours.
-
3
Place cream cheese bricks on a plate; top with cranberry salsa. Serve immediately.
Nutrition Facts
Per serving
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