Monday, January 2, 2012

Cranberry Salsa Dip with Cream Cheese

My friend Donna made this dip for our New Years Eve party.  This is one of those dips that some will like a lot and others won't like at all.  I am posting it because I think it is awesome.  I love the ginger flavor in the cranberries.  It is very unique, tasty and very addicting if you like the flavor combo!  -Kristin

This recipe is so good! I made it with 1 T. of ginger and thought it was perfect because I'm not the hugest ginger fan but if you are then go for it!-Sarah

1 (12-ounce bag) or 3 cups fresh cranberries, rinsed and drained
1/4 cup minced green onions
2 small (approximately 2 tablespoons) jalapeno peppers
cored, seeded and minced (optional)
1/2 cup sugar
1/4 cup fresh
cilantro, minced
2 tablespoons finely-grated fresh ginger
2 tablespoons fresh-squeezed lemon juice

2 (8-ounce) packages cream cheese
1/8 cup sugar

Wheat Thin crackers to serve with
  • Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised). Place them in a food processor; pulse until finely chopped but not mushy. 
  • Place crushed cranberries in a bowl; mix together with green onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice. Cover with plastic wrap and refrigerate at least 4 hours so flavors develop (salsa will be too sharp and tart to begin with).
  • Mix together the cream cheese with the sugar and spread over the bottom of a pie plate.
  • When the salsa is ready place that over top of the cream cheese and serve with crackers.

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