This fantastic Cranberry Salsa Dip 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 Christmas) appetizer.
Carol says, “Hillsboro Public Library volunteer, Judy Gutzka, brought this dip to the library to share. 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.”
- 1 (12-ounce) bag or 3 cups fresh cranberries, rinsed and drained
- 1/4 cup green onions, minced
- 2 small (approximately 2 tablespoons) jalapeno chile peppers, cored, seeded, and minced
- 1/2 cup sugar, granulated
- 1/4 cup cilantro leaves, fresh, minced
- 2 tablespoons ginger, fresh, finely-grated
- 2 tablespoons lemon juice, fresh-squeezed
- 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 the cranberries in a food processor; pulse until finely chopped but not mushy.
Place chopped 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.
Categories:Chile Peppers Christmas Cranberries Cranberry Appetizers Cream Cheese - Mascarpone Cheese Appetizers Misc. Dips Salsa Thanksgiving