This dip is brought to you by a good ‘ol fashioned Google search, ya’ll! This recipe is actually a combination of a couple different ones I found. It’s made with fresh seasonal cranberries, making it both unique and festive!
Serving Size: 6
1 (12 oz) bag fresh cranberries
1 bunch cilantro, chopped (or 1/2 tube of cilantro paste)
1 bunch green onions, chopped
1 jalapeño pepper, seeded and minced
1/2 lime, juiced
3/4 c white sugar
1/2 teaspoon powdered ginger
1 (8 oz.) package cream cheese, softened
Directions:
1. Place all cranberries in a food processor and pulse until minced, not mushy. Pour minced cranberries into a large mixing bowl.
2. Place jalapeño, cilantro, and green onions in food processor and pulse until minced. Add to bowl and mix with cranberries.
3. Add sugar, ginger, and lime juice to bowl and mix all ingredients well.
4. Cover and refrigerate for at least 24 hours before serving.
Serve over softened cream cheese with chips (Tostitos Scoops are my fave)
*Tips:
Depending on how big your food processor is, you may be able to combine steps 1 and 2 by throwing all ingredients into the food processor at the same time.
Make at least a day ahead of time. This really helps the flavors meld together!
Stays good about a week in the fridge. Any longer and it turns too sweet from the sugar.
Wal-Mart usually sells green onions that are pre-chopped and packaged. (1/4 package is the perfect amount for this recipe to sub for the 1 bunch). I find them in the produce section near the peppers.