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Cranberry Jalapeño Dip Recipe

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This recipe for Cranberry Jalapeño Dip, by , is from Keller Family Cookbook; 3rd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Otteman

Category:
Category:

Ingredients:  
Ingredients:  
12 oz. fresh, uncooked cranberries
¼ c. green onion
1-2 fresh jalapeño peppers
2 T. cilantro (optional)
1 c. sugar
1 T. lemon juice
⅛ tsp. salt
16 oz. cream cheese

Ritz crackers (for spreading)

Directions:
Directions:
The night before: Chop cranberries. Do not use a food processor (I use a slap chop). Chop green onion, jalapeño peppers and cilantro. In a medium sized bowl, add chopped cranberries, green onion, jalapeños and cilantro. Add sugar, lemon juice and salt on top of cranberry mixture and stir gently until blended. Cover with plastic wrap and place in refrigerator overnight.

The day of: Take cranberry mixture out of the refrigerator and stir all ingredients together. Strain out all liquid using a colander with small holes. Whip softened cream cheese with hand mixer until smooth (about 2 minutes) and spread cream cheese over bottom of a pie plate or a 9x9 in. dish. Pour cranberry mixture on top of cream cheese and keep in refrigerator until ready to serve. Use a spoon to spread over Ritz crackers and enjoy!

Preparation Time:
Preparation Time:
20 min. (total time: 1 day 20 min)
Personal Notes:
Personal Notes:
I make this without the cilantro and it is delicious! It isn't too sweet and isn't too spicy

 

 

 

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