Tuesday, January 31, 2012

This one is for Bonnie

I promised Bonnie I would post this over a month ago.... so sorry.  This was a wonderful holiday appetizer very similar to the pepper jelly on cream cheese.  By the way, I only made HALF of this recipe and we had plenty!

Cranberry-Jalapeno Cream Cheese Dip
12 oz fresh cranberries
4-5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely diced
1 cup sugar
1/2 tsp cumin
2 Tbsp fresh lemon juice
1/8 tsp salt
2 8 oz cream cheese, light or regular, softened
crackers for serving.

Pulse the cranberries in a food processor until coarsely chopped.  Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt.  Pulse until the ingredients are well combined and finely chopped.  Transfer the mixture to a glass bowl with cover and refrigerate for 4 hrs or up to overnight so the flavors have time to develop.

When serving spread the cream cheese in an even layer on a serving plate or 9" pie plate. Top with the cranberry mixture spreading evenly over the top of the cream cheese.  Refrigerate for up to an hour before serving.  Best with crackers or tortilla chips.

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