Cranberry Cream Cheese Dip
This cranberry cream cheese dip is the perfect holiday appetizers. Easy to make and full of flavor and texture!
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Servings: 8 servings
Ingredients
- 12 ounces fresh cranberries rinsed, drained
- 1/2 cup granulated sugar
- 1/4 cup sliced green onions
- 1/4 cup fresh cilantro leaves chopped fine
- 2 jalapenos ribbed, seeded, and minced fine
- 1 tablespoon minced fresh ginger
- 2 tablespoons fresh lemon juice
- 8 ounces cream cheese softened
Instructions
- Rinse and drain cranberries, Add to food processor and pulse until finely chopped.
- In a medium sized bowl, mix together pulsed cranberries, sliced green onions, chopped jalapenos, chopped cilantro and grated ginger.
- Add lemon juice and sugar and mix to combine.
- Cover the bowl with plastic wrap and refrigerate to let the flavors mix intensify.
- When ready to serve, remove cream cheese from refrigerator.
- Place on serving dish and either leave in a block of spread into an even later.
- Top with cranberry salsa.
- Serve with crackers and enjoy!
Notes
- Don't have or want to use cream cheese? You can switch it up for goat cheese or baked brie!
- You can spread the softened cream cheese into a single layer in the dish instead of leaving it in a block in the middle.
- Make the cranberry salsa a day ahead of time to let the flavors intensify.
- Just cover any leftovers tightly with plastic wrap and the dip will keep for a few days! It's great on a bagel the next morning.
- The salsa is delicious on it's own but better served with cream cheese.
- Sprinkle on some toasted pecans for some crunch!
Nutrition
Serving: 1 | Calories: 171kcal | Carbohydrates: 20g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 91mg | Fiber: 2g | Sugar: 16g