Cranberry Salsa Dip With Cream Cheese

Name: Cranberry Salsa Dip With Cream Cheese
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 8-12 serving(s)
Ingredients: 12 ounces frozen cranberries; 1/4 cup minced green onion; 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

Submitted by Chef #480670

"I originally found this recipe on Whats Cooking America. I am requested to make this for all my parties. It's a beautiful holiday dip, but the flavors work well year round."

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Ready In:: 4hrs 20mins
Ingredients:: 8
Serves:: 8-12

ingredients

12 ounces frozen cranberries
¹⁄₄ cup minced green onion
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

directions

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.