Cranberry Salsa Dip with Cream Cheese
Verified by stevemur
|1 12 oz bag or 3 cupsFresh Cranberries|
|1/4 cupGreen Onions|
|2 smallJalepeno Chile Peppers|
|1/4 cupCilantro Leaves|
|2 tablespoonsFresh Ginger|
|2 tablespoonsLemon Juice|
|2 8 oz. packagesCream Cheese|
|Cranberries and or Cilantro sprigs|
Cranberry Salsa Dip with Cream Cheese Preparation
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 green 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.
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