• Cranberry Salsa Dip with Cream Cheese


    Cranberry Salsa Dip with Cream Cheese

    From Jane Collins
    Course Snack
    Recipe Category All Recipes, Appetizers, Sides, Snacks
    Author Christine Andrew


    • 3 cups of fresh cranberries (1 bag) rinsed and drained
    • 4 green onions, minced (1/2 cup)
    • 2 small jalapeno peppers, seeded, minced (2 Tbsp), or 1/2 a 4 oz can of roasted jalapenos
    • 1/2 cup sugar
    • 1/2 cup fresh cilantro, minced
    • 2 tablespoons fresh ginger, minced
    • 2 tablespoons fresh lemon juice


    • Rinse, drain, and pick over cranberries, discarding all that are too soft or bruised.
    • Place them in a food processor and pulse until finely chopped, but not mushy.
    • Transfer to a bowl.
    • Stir in the green onions, jalapenos, sugar, cilantro, ginger and lemon juice.
    • Cover and refrigerate for at least 4 hours to allow the flavors to blend and develop.
    • If you taste immediately after mixing, you will find the flavors too sharp and tart.....it mellows and sweetens over time.
    • Makes about 2 cups.
      • One 8 oz. package of cream cheese
      • 1 box of Gluten-free rice crackers
    • Spoon about one cup of salsa over the cream cheese and spread crackers around the plate.
    • Garnish with a few sprigs of cilantro and a few cranberries for a festive look.
    • Refrigerate any left over salsa........if there is any left! This does not keep more and a couple of days.