Cranberry Salsa Dip with Cream Cheese
Yields: 1 1/2 cups
Prep time: 20 min
1 (12-ounce bag) or 3 cups fresh cranberries, rinsed and drained
1/4 cup minced green onions
2 small (approximately 2 tablespoons) jalapeno chile peppers, cored, seeded and minced
1/2 cup granulated sugar
1/4 cup fresh cilantro leaves, minced
2 tablespoons finely-grated fresh ginger
2 tablespoons fresh-squeezed lemon juice
2 (8-ounce) packages cream cheese
Cranberries and/or cilantro sprigs for garnish
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 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).
On a serving plate, place cream cheese; cover with the dip. Garnish, if desired, and served with crackers.
Makes 1 1/2 cups.
*I make this recipe but skip the ginger and use lime instead of lemon juice. I toss all the ingredients in the food processor together until everything is well mixed. It's very pretty and festive - vivid red with touches of green.