I'll be making this for the holiday's...
Cranberry Cream Cheese Dip
from Jamie Cooks It Up
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.
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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