Cheese: Cranberry Salsa Dip with Cream Cheese

March 29, 2008

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Cranberry Salsa Dip with Cream Cheese

1 (12-ounce bag) fresh cranberries, or 3 cups, rinsed and drained

1/4 cup minced green onions

2 small jalapeno peppers, (approximately 2 tablespoons) 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.

Author: Carol Reich of Hillsboro, Oregon.

Source: Whatscookingamerica.net

Formatted by Chupa Babi: 3/28/08

This fantastic recipe was shared with me by Carol Reich of Hillsboro, Oregon.

Carol won a Dip Contest on the Satellite Sisters Radio Show with this

outstanding and also beautiful-to-look-at recipe.

ChupaNote: I'v also turned this into a starter pie, by making a crust out of

crushed tortilla chips.

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