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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cranberry Cream Cheese Dip Recipe

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This recipe for Cranberry Cream Cheese Dip is from Maggie & Ian McClearn, 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:  
1 (12 oz.) pkg. fresh cranberries
1⁄4 c. green onion, chopped
1⁄4 c. cilantro, chopped
1 small jalapeno pepper
1 1⁄4 c. sugar
1⁄4 tsp. cumin
2 tbsp. lemon juice
Dash of salt
2 (8 oz.) pkgs. cream cheese
Directions:
Directions:
Put your cranberries in a food processor. You can also just chop them up.

Chop up your green onion, cilantro, and jalapeno pepper into small pieces. Careful of the seeds.

Throw on a pair of rubber gloves or something. If you don’t like a lot of heat on the old pallet, just leave the jalapeno out.

Add all ingredients (but the cream cheese and the wheat thins) into a bowl. Mix them all together, cover and store in the fridge for at least 4 hours. The sugar needs some time to soak in to the cranberries and break up their bitter taste.

When you are ready to serve, place your cream cheese bricks on a plate.

Spread the cream cheese out as evenly as you can.

Pour your cranberry mixture over the cream cheese spread it all around.

 

 

 

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