Fresh Cranberry Salsa Over Cream Cheese

  My new found friend, Carrie, introduced this DELICIOUS recipe to me about a month ago & I have made it a few times.  You will definitely want to share this mouth watering, unique appetizer with your family & friends this holiday season!  It's very yummy & very festive with it's red & green colors! 

  This recipe makes enough to cover 2 (8 ounce) blocks of cream cheese.  So I would make the whole recipe, put 1/2 on one block of cream cheese, then store the rest in the fridge until I needed it.  It keeps well in the fridge for several days:)

Cranberry Salsa Dip

1 (12 ounce) bag fresh cranberries

1 bunch green onions, chopped

(the entire thing all the way down to an inch from the end)

1 jalapeno pepper, seeded then chopped

2 Tbs chopped cilantro (about 1/4 of a bunch is what I used)

 1/2 cup sugar

1/2 - 1 tsp. cumin

2 (8 ounce) blocks cream cheese, softened

Instructions:

Wash and pick through fresh cranberries.  Discard any soft or wrinkled cranberries. Put cranberries, green onions, jalapeno, & cilantro in a food processor. 

Pulse until ingredients are chopped finely.

Add sugar & cumin, then stir together. 

Put in a bowl, cover & let season for at least 1 hour in the refrigerator. 

Spread softened cream cheese on a serving plate. 

(I divided the cream cheese between two plates.)  

Spread cilantro salsa over the cream cheese. 

Serve at room temperature with chips or crackers. 

(I used Ritz crackers & loved it:) 

Note--this dip needs at least 1 or more hours for the flavors to blend.  It is a little bitter when it is first made, but tastes different after it has had a chance to sit for a while. 

Enjoy & Happy Holiday's!!