"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Crack Dip Recipe

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This recipe for Crack Dip, by , is from Our Amazing Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tracey Hess


12-oz.package fresh, uncooked cranberries, diced

1/4 cup green onions, chopped

1 fresh jalapeņo pepper, seeded and diced

2 T. cilantro, chopped (optional)

1 1/4 cup sugar

1 T. lemon juice

Dash of salt

2 pkgs. cream cheese

1. In a medium-sized bowl, add chopped cranberries, green onion, cilantro and jalapeņo.

2. Pour sugar, lemon juice and salt over cranberry mixture and stir gently until blended.

3. Cover with plastic wrap and place in refrigerator for at least one hour. If you prefer less tart cranberries, keep in the refrigerator overnight.

4. Take cranberry mixture out of refrigerator and stir all ingredients together. Strain out the liquid using a colander with holes.

5. Spread cream cheese over bottom of a pie plate or 9 x 9 dish.

6. Pour cranberry mixture atop of the cream cheese and keep in refrigerator until ready to serve.

7. Serve with crackers and enjoy!

Personal Notes:
Personal Notes:
I have never used cilantro and always refrigerate overnight.

It is easy to make and taste better than it sounds.




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