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Cranberry-Jalapeņo Cream Cheese Dip Recipe

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This recipe for Cranberry-Jalapeņo Cream Cheese Dip is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz fresh Cranberries
4-5 Green Onions, chopped
1/4 C chopped fresh Cilantro
1 Jalapeņo Pepper, seeded and finely diced
1 C Sugar (more or less to taste)
1/2 tsp Cumin
2 T fresh Lemon Juice (from about 1 large lemon)
1/8 tsp Salt
16 oz Cream Cheese, softened
Crackers, for serving
Directions:
Directions:
Pulse the cranberries in a food processor or blender until coarsely chopped (alternately, you can do this task by hand). Add the green onions, cilantro, jalapeņo, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered bowl or tupperware and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness. When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeņo mixture, spreading evenly over the top of the cream cheese. Refrigerate for up to an hour before serving. Serve with crackers or tortilla chips.

 

 

 

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