Sweet and salty cranberry salsa dip tastes fresh with just a little kick of spice served over a bed of cream cheese that makes this party appetizer dip so addicting! Serve with crackers or our favorite, pretzel crisps.
Prep Time 15 minutesmins
Additional Time 4 hourshrs
Total Time 4 hourshrs15 minutesmins
Servings 16servings
Calories 109
Author Jenuine Home
Ingredients
12ozpackage fresh cranberries
1jalepenosmall, diced
1/4cupcilantrodiced
1/4cupgreen onionchopped
1lime
1lemon
1/4cupwhite sugar
1/4cupbrown sugar
1teaspooncumin
1/4teaspoonsalt
2 8ozneufchatel cream cheese(1/3 less fat variety)
Instructions
Using food processor or manual food chopper, finely chop up cranberries, jalapeño, cilantro, green onion. Add to a large bowl. (Use rubber gloves to protect your hands from the hot jalepeño oils. Scrape out and discard seeds first if you don't want it too spicy or skip the jalapeño if you can't handle spice at all).
Using a microplane grater, zest lemon and lime and add zest to bowl. Use a juicer to juice lemon and lime, adding approximately 2 tablespoon each citrus juice to the bowl.
Add sugars, cumin and salt to the bowl and mix until salsa is well blended. Cover bowl and refrigerate about 4 hours. This helps the cranberries break down, soften and remove their naturally bitter taste.
Before serving, spread blocks of slightly softened cream cheese evenly across a large plate or serving platter. Top with cranberry salsa evenly across the cream cheese, draining some of the juices in the bowl before adding. This helps it not be too watery. Serve with your favorite crackers or our favorite, pretzel crisps! Refrigerate leftovers.