Cranberry Salsa Dip with Cream Cheese
1 (12-ounce bag) or 3 cups fresh cranberries, rinsed and drained
1/4 cup minced green onions
2 small (approximately 2 tablespoons) jalapeno peppers, cored, seeded and minced
1/2 cup sugar
1/4 cup fresh cilantro leaves, minced
2 tablespoons finely grated fresh ginger
2 tablespoons fresh lemon juice
2 (8-ounce) packages cream cheese
Cranberries and/or cilantro sprigs for garnish
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 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.
NOTE: I say that I threw all the fruits and veggies in the food processor but I DID GRATE THE GINGER BY HAND and suggest you do the same.
Hi there, do you have the receipe for that posted anywhere. I am 2 months post op, and hope I do as well as you. Take care
I just updated the note to the right with the recipe. Good luck - it tastes awesome!
mmm that looks good. Glad your back on!! Just found out my surgery is gonna be Jauary 12t. I'm excited!!
Haha I'd date you cutie. But i think we live wuite a ways away :P
Wow - congratulations - that is right around the corner - I am so excited for you!!! The dip is out of this world and much healthier than a lot of other holiday crap plus it looks and tastes really fancy/gormet-ish. I am a mediocre cook and this was an easy way to impress the friends :)