Sweet and spicy cranberry salsa with cream cheese is the ultimate holiday dip! This delicious combination of flavors is sure to satisfy your taste buds.
Prep Time: 10 minutesminutes
Chill: 2 hourshours
Total Time: 2 hourshours10 minutesminutes
Servings: 16
Ingredients
1(12-ounce) bagfresh cranberries
½cupsliced green onions
⅓cupchopped cilantro, plus more to taste
1jalapeno, minced and seeded (leave seeds if you like spice)
½cupgranulated sugar, plus more to taste
1Tablespoonlime or lemon juice
⅛teaspoonsalt
12ouncescream cheese, softened
For serving: Crackers (I prefer Wheat Thins and Ritz) or tortilla chips
Instructions
Rinse the cranberries in a strainer and remove any that may be mushy. Place on a baking sheet lined with paper towels to dry.
In a food processor or blender, pulse the cranberries, green onions, cilantro, and jalapeno until finely chopped, but not to puréed.
Pour into a bowl (leaving any extra juice in blender) and stir in the sugar, lime juice, and salt. Store in a covered container and refrigerate at least 2 hours, preferably overnight.
When ready to serve, spread cream cheese onto a plate or in the bottom of a shallow 9-inch pie dish.
Drain any excess juice from the salsa and spoon on top of the cream cheese. Top with a sprig of cilantro, if desired. Serve with crackers or tortilla chips.
Notes
Freeze: Place the salsa a freezer bag. Lay flat and freeze up to 2 months. Thaw overnight in the fridge before serving. Storage: Store in an airtight container in the fridge up to 7 days. Drain it before serving, if needed.