Cranberry Jalapeno Dip

Name: Cranberry Jalapeno Dip
Total time: 20 min
Ingredients: 12 ounces fresh cranberries; 2 jalapenos minced; 4 green onions sliced thin; ¼ cup cilantro chopped small; ½ cup sugar (add up to ¼ cup more sugar for additional sweetness); ⅛ teaspoon kosher salt; 16 ounces cream cheese; 2-3 tablespoons fresh lime juice about 1 large lime

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Total: 20

Servings: 12

Ingredients

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12 ounces fresh cranberries2 jalapenos minced4 green onions sliced thin¼ cup cilantro chopped small½ cup sugar (add up to ¼ cup more sugar for additional sweetness)⅛ teaspoon kosher salt16 ounces cream cheese2-3 tablespoons fresh lime juice about 1 large lime

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Instructions

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Step 1

Pour the cranberries into a food processor or food chopper. Pulse once or twice to give them a rough chop. The goal is to rough chop the cranberries but not puree them.

Step 2

Mix together the chopped cranberries with the jalapenos, scallions, cilantro, sugar, lime juice, and salt. Once thoroughly mixed refrigerate for at least one hour. Overnight is preferred.

Step 3

When it is time to serve, remove the cranberry mixture from the refrigerator and pour it through a fine mesh strainer (I use this one.) Allow the liquid to drain from the cranberry mixture.

Step 4

While the mixture is being strained, whip the cream cheese to make it spreadable. Spread the cream cheese onto a large rimmed plate or shallow serving dish. Spoon the cranberries overtop the cream cheese. Serve with crackers or pretzel crisps.