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This
fantastic recipe was shared with me by Carol Reich of Hillsboro, Oregon.
Carol won a Dip Contest on the Satellite Sisters Radio Show with this
outstanding and also beautiful-to-look-at recipe. This makes a great holiday
(Thanksgiving and/or Christmas) appetizer.
Carol says,
"Hillsboro Public Library volunteer, Judy Gutzka, brought this
dip to the library to share in December of 2001. I thought it was terrific and asked
for the recipe. Several weeks later, when the Satellite Sisters asked
for dip recipes, I sent it in - imagine my astonishment when I won their contest and gained the
proud title "Big Dipper."
Check out Linda's
Appetizer Recipes for more great appetizer ideas.
Don't forget to check out my
Thanksgiving Turkey dinner menu and Christmas
Prime Rib Dinner which includes Cranberry Salsa Dip with Cream Cheese.
Cranberry Salsa Dip with Cream Cheese
Recipe Type:
Appetizer,
Cranberries,
Dips & Spreads,
Chile Peppers
Yields: 1 1/2 cups
Prep time: 20 min
Ingredients:
1 (12-ounce bag) or 3 cups fresh
cranberries, rinsed and drained
1/4 cup minced green onions
2 small (approximately 2 tablespoons)
jalapeno chile peppers, cored, seeded and minced
1/2 cup granulated sugar
1/4 cup fresh
cilantro leaves, minced
2 tablespoons finely-grated fresh ginger
2 tablespoons fresh-squeezed
lemon juice
2 (8-ounce) packages cream cheese
Cranberries and/or cilantro sprigs for garnish
Preparation:
Rinse, drain, and pick over
cranberries, (discarding all that are soft or bruised). Place them
in a food processor; pulse until finely chopped but not mushy.
Place crushed cranberries in a
bowl; mix together with onions, jalapeno peppers, sugar, cilantro
leaves, ginger, and lemon juice. Cover with plastic wrap and
refrigerate at least 4 hours so flavors develop (salsa will be too
sharp and tart to begin with).
On a serving plate, place cream
cheese; cover with the dip. Garnish, if desired, and served with crackers.
Makes 1 1/2 cups.
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