Cranberry Salsa Dip with Cream Cheese 

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.

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
1/4 cup minced green onions
2 small (approximately 2 tablespoons) jalapeno peppers, cored, seeded and minced
1/2 cup sugar
1/4 cup fresh cilantro leaves, minced
2 tablespoons finely grated fresh ginger
2 tablespoons fresh lemon juice
2 (8-ounce) packages cream cheese
Cranberries and/or cilantro sprigs for garnish

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.