Friday, November 18, 2011

Cranberry Salsa with Cream Cheese

Cranberry Salsa with Cream Cheese is a yummy appetizer for the holidays. The salsa is served over the brick of cream cheese with crackers.


1-12-ounce bag or 3 cups fresh cranberries, rinsed and drained
1/4 cup minced green onions
2 small jalapeño
peppers, seeded and minced
1/2 cup granulated sugar
1/4 cup fresh
cilantro leaves, minced
2 tablespoons finely-grated fresh ginger
2 tablespoons fresh-squeezed
lemon juice
2-8-ounce packages cream cheese
Cranberries or cilantro sprigs for garnish


Step 1: Rinse, drain, and pick over cranberries, discarding all that are soft or bruised.
Step 2: Place cranberries in a food processor; pulse until finely chopped but not mushy.
Step 3: Place crushed cranberries in a bowl; mix together with jalapeños peppers, onions, sugar, ginger, cilantro leaves, and lemon juice.
Step 4: Cover with plastic wrap and refrigerate at least 4 hours so flavors develop , otherwise it will be too tart.
Step 5: On a serving plate, place cream cheese; cover with the dip.
Step 6: Garnish, if desired, and served with crackers.
Makes 1 1/2 cups.

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