| Cuisine: American | Type: Dip | Serves: Many |
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Source:
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Marge VanWoerkom |
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Attributes:
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Comments:
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We first had this at a Christmas party and fell in love with the "idea" of it as well as its flavors. I've adjusted some of the ingredients to our taste. I call it a salsa, but you can call it a dip. |
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Serving Suggestions:
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Serve with a good quality corn chip. The corn flavor plus a bit of salt from the chips compliments this dip wonderfully. |
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Ingredients:
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12 oz. package of raw fresh cranberries 1/4 cup green onion, chopped 1/4 cup cilantro, chopped 1 small hot pepper (jalapeño, serano or even habanero), chopped 1 cup sugar (original was 1-1/4 cups but that seems too sweet for us) 1/4 tsp. cumin, or more to taste 1 tbs. lemon juice Dash of salt 1 to 2 eight oz. packages of cream cheese, to taste, room temperature |
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Instructions:
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1. Wash and rinse the cranberries and allow to drain for a while. Place in a food processor and pulse until coarsely ground. Add chopped onion, cilantro and pepper and pulse until well combined. 2. Scrape the cranberry mixture into a bowl and add all the other ingredients except the cream cheese. Stir to combine. Do an initial tasting and add ingredients as necessary. We like a little bit of spice in ours, not too sweet, and just a hint of the cilantro and cumin. Cover with plastic wrap and place in the refrigerator for at least 4 hours. Give it a stir once in a while if you think of it. 3. To serve, spread the cream cheese as evenly as you can over a large plate. It needs to be between 1/8" and 1/4" thick. Then, pour over the cranberry mixture and spread to cover evenly. Serve with corn tortilla chips. Just scrape up some of the cheese with the cranberry salsa and enjoy. |
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Related recipes:
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None |
2018-12-28