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.