Cranberry Salsa Dip with Cream Cheese

Cranberry Salsa Dip with Cream Cheese

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

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  1. #1
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    Default Cranberry Salsa Dip with Cream Cheese

    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.

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  3. #2
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    Heart

    Now that is a different recipe. Thanks

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  5. #3
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    Yeh, I saw this recipe & thought it would be a neat way to use a "THanksgiving Staple" in a different way.

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