Cranberry Salsa Dip with Cream Cheese
December 21, 2011
I was hosting a mid afternoon girls get together and wanted to serve something that was not too heavy. I found this fun and festive dip, perfect during the holidays that was really simple to make, and quite tasty!! Fresh chopped cranberries mixed with green onions, jalapeno peppers, cilantro, sugar, freshly grated ginger, and freshly squeezed lemon juice….very refreshing served with a glass of champagne. You will achieve the best flavors if made the day before you serve. My source for this recipe was the November issue of the Home Warranty “Over the Fence“, newsletter. Please enjoy! For a website dedicated to just cranberry recipes, click here.
- 1-12 oz. bag cranberries, rinsed and drained
- ¼ cup minced green onions
- 2 small jalapeno peppers, seeded, and minced
- ¼ cup fresh cilantro leaves, minced
- ½ cup sugar
- 2 tbsp. finely grated ginger
- 2 tbsp. fresh lemon juice
- 2-8oz. packages cream cheese
- Cilantro sprigs for garnish
Rinse, drain and pick over cranberries, discarding all that are soft or bruised. Place cranberries in a food processor; pulse until finely chopped but not mushy.
Place cranberries in a bowl and mix together with green onions, jalapeno peppers, cilantro leaves, sugar, grated ginger, and fresh lemon juice. Cover with plastic wrap and refrigerate for at least 4 hours so flavors develop (do not eat right away, it will be too tart).
On a serving plate place cream cheese and cover with salsa. Garnish with cilantro sprigs and serve with crackers.
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