Fresh Cranberry Salsa Dip
16 ounces cream cheese 2 standard blocks at room temperature
12 ounce bag fresh cranberries washed
2 jalapenos minced (adjust according to taste)
½ cup sliced green onions roughly chopped
¼ cup chopped cilantro roughly chopped, more if desired
½ tablespoon lime juice
¼ teaspoon kosher salt
½ cup sugar plus more to taste
Crackers of choice for serving- I prefer Wheat Thins or something sturdy
Make sure to set your cream cheese out at room temperature to soften.
Place cranberries, jalapeƱos, green onions cilantro, lime juice, salt, and sugar, in a food processor and process until finely chopped, scraping down sides of food processor as necessary.
Sample salsa and add more salt and sugar to taste. (I generally find that I like at least 2 tablespoons additional sugar.)
Chill in fridge for about 2 hours or more. To serve, spread room temperature cream cheese evenly in 2 pie plates or other shallow serving dishes, like an 8×8 pan. Spread salsa on top and serve with crackers.
*One recipe makes enough for 2 blocks of cream cheese. Often I’ll just serve it over one block at a time and save the extra salsa for another night.
Store leftovers in an airtight container in the refrigerator and consume within 3-4 days for best results.
This is a great make-ahead dish you can keep in the fridge to pull out when holiday guests arrive. It’s unique, beautiful, and most importantly- tastes awesome. For best presentation, I prefer to store the salsa and cream cheese separately until time to serve.
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