Spicy Cranberry Salsa Dip

The perfect sweet & savory holiday appetizer: bright and tangy cranberries combine with spicy jalapenos and  cilantro served over creamy cream cheese.

Ingredients:
1 bag cranberries, fresh (340 grams, 12 oz or 3 cups)
3/4 cup white sugar
1 cup cilantro, chopped
4 green onions, chopped
2-3 jalapeno pepper, seeded and minced
1 lime, juiced
1 pinch salt
1 tub of whipped cream cheese (16 oz or 500 grams)
¼ cup sour cream
½ teaspoon garlic powder

Instructions:
Place ½ the cranberries in bowl of a food processor and pulse until roughly chopped.
Hand chop the remaining 1/2 and combine processed berries with sugar and stir to combine. Add cilantro, green onions, jalapeño, salt and the juice of one lime.
Cover with plastic wrap and place in refrigerator overnight or a minimum of 4 hours.
Take cranberry mixture out of the refrigerator and a strain out all liquid using a colander with small holes.
Whip softened cream cheese, sour cream and garlic powder with hand mixer until smooth (about 2 minutes) and spread cream cheese over bottom of a pie plate or 9 x 9 dish.
Pour cranberry mixture on top cream cheese and keep in refrigerator until ready to serve.
Use a spoon to spread over Ritz crackers or taco chips and enjoy!

Link to Recipe: Spicy Cranberry Salsa Dip

Chopped 1/2 the cranberries by hand and pulse 1/2 in your food processor. Combine with sugar.

Add cilantro, green onions, jalapeño, salt and the juice of one lime.Cover with plastic wrap and place in refrigerator overnight or a minimum of 4 hours.

Cover with plastic wrap and place in refrigerator overnight or a minimum of 4 hours.Strain out all liquid using a colander.

Whip softened cream cheese, sour cream and garlic powder with hand mixer until smooth (about 2 minutes) and spread cream cheese into a pie plate or 9 x 9 dish.

Pour cranberry mixture on top cream cheese and keep in refrigerator until ready to serve.

Serve with Ritz crackers or taco chips!