Saturday, September 22, 2012

Cranberry Cream Cheese Dip

I'll be making this for the holiday's...

Cranberry Cream Cheese Dip

Cranberry Cream Cheese Dip

Time: 15 minutes prep + 4 hours refrigeration

Yield: 15 servings

1  12 oz package fresh cranberries

1/4 C green onion, chopped
1/4 C cilantro, chopped
1 small jalapeno pepper
1.5 C sugar (that's one and one half cup)
1/4 t cumin
2 - 8oz packages of cream cheese
2 Tablespoons lemon juice
Dash of Salt

1. Put your cranberries in a food processor or a mini chopper and chop them up.

2. Chop up your green onion, cilantro, and jalapeno pepper into small pieces. Careful of the seeds. Throw on a pair of rubber gloves & don't rub your eyes after handling jalapeno's. The seeds are the hot part of the pepper. If you don't like a lot of heat, just leave the jalapeno out.

3. Add all ingredients (but the cream cheese and the wheat thins) into a bowl. Mix them all together, cover and store in the fridge for at least 4 hours. The sugar needs some time to soak in to the cranberries and break up their bitter taste.  

4. When you are ready to serve, place your cream cheese bricks on a plate.

5. Spread the cream cheese out as evenly as you can.

6. Pour your cranberry mixture over the cream cheese & spread around.

8. Serve immediately with Wheat Thins, Ritz Crackers or Tortilla Chips.


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cool step by step recipe pictorial...

Super Yummy!!!
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