I got this recipe for cranberry cream cheese dip from a neighbor while living in Germany and modified it a little. She was an American, too. It was always a hit at every get-together we had! Fresh cranberries with jalapeños, sugar, green onions, and cilantro make for great salsa. Add the cream cheese, and you have a great dip! Serve with Ritz crackers or Wheat Thins.
Prep Time::15 mins
Additional Time:: 4 hrs
Total Time:: 4 hrs 15 mins
Servings::16
Ingredients
1 (12 ounce) package fresh cranberries
1 ¼ cups white sugar
¼ cup chopped green onion
¼ cup chopped fresh cilantro
2 tablespoons lemon juice
1 small jalapeño chile pepper, seeded and minced
¼ teaspoon ground cumin
1 pinch salt
2 (8 ounce) packages cream cheese
Directions
Chop cranberries in a food processor or by hand; transfer to a bowl.
Add sugar, green onion, cilantro, lemon juice, jalapeño, cumin, and salt to cranberries; stir to combine. Cover and store in the refrigerator until cranberries have lost some bitter taste, about 4 hours.
Place cream cheese bricks on a plate; top with cranberry salsa. Serve immediately.
Cook's Notes:
You can also spread the cream cheese bricks evenly over the plate, and then spread the cranberry mixture over top.
The refrigerated cranberry mixture (without the cream cheese) can also be used as a salsa.