I’ve never been a huge cranberry person, but this dip is SO good! The perfect snack food for thanksgiving.
32 servings
20 min prep time (24 hours for longer lasting)
Ingredients:
12 oz uncooked cranberries
2 fresh jalapeño peppers
1/4 cup green onion
2 tbsp fresh cilantro (optional)
1/4 cup sugar
1/8 tsp salt
1 tbsp lemon juice
16 oz cream cheese
Use a hand food chopper to chop up cranberries (using a food processor will make them way too mushy/liquidy). Put them in a medium-sized bowl.
Chop up jalapeños, green onion, and cilantro and add to the bowl.
Add sugar, salt, and lemon juice to the bowl and mix until everything is evenly coated.
To make sure the dip doesn’t end up too watery, it is best to refrigerate the cranberry mixture overnight.
The next day, pull mixture out of the fridge and strain out all of the liquid.
Heat cream cheese in the microwave for about 30-40 seconds, until it is soft and creamy.
Use a hand mixer to whip the cream cheese until it is easy to spread.
Evenly spread cream cheese over the bottom of a pan/dish of your choice (glass dishes usually work best).
Top with cranberry mixture.
Refrigerate until ready to serve with crackers.
Enjoy! - Jess
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