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Cranberry Salsa Dip with Cream Cheese
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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 1 (12-ounce bag) or 3 cups fresh
cranberries, rinsed and drained 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.
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