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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cranberry Jalapeno Dip Recipe

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This recipe for Cranberry Jalapeno Dip is from The Neighborhood Cookbook, 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, uncooked cranberries
¼ cup green onion
1-2 fresh jalapeno peppers
2 Tbls. cilantro (optional)
¾ to 1 cup sugar (according to taste)
1 Tbls. lemon juice
⅛ tsp. salt
16 oz. cream cheese (whipped)
Directions:
Directions:
Use a hand food chopper to chop cranberries. (It is best to not use a food processor to chop these as the cranberries liquify too much.). Chop green onions, jalapeno peppers, and cilantro. In a medium-sized bowl, add chopped cranberries, green onion, cilantro, and jalapenos. Add sugar, lemon juice, and salt on top of cranberry mixture and stir gently until blended. Cover with plastic wrap and place in the refrigerator overnight. 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 a hand mixer until smooth (about 2 minutes) and spread cream cheese over the bottom of the pie plate or 9x9 dish. Pour cranberry mixture atop cream cheese and keep in refrigerator until ready to serve.

 

 

 

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