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Monday, July 5, 2010

Cranberry Cream Cheese Dip

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Last fall, I stockpiled my freezer with cranberries since they were cheap and in season. I had every intention of working my way through them throughout the winter. Of course, now it's July and at this rate I won't have to buy any cranberries next Fall! If you, too, have some cranberries lurking in your freezer, I highly recommend this dip! I served it with crackers, but I think it'd be even better with pita chips. Ryan even used the leftovers as a sandwich spread. This is easy to make and best made in advance--it's great once it's had some quality time in the fridge allowing the flavors to meld.

Cranberry Cream Cheese Dip
inspired by Group Recipes

-1 1/2 cups cranberries (thawed, if originally frozen)
-1/8 cup minced green onions
-1 jalapeno pepper, cored, seeded, and minced
-1/4 cup granulated sugar
-1/8 cup fresh cilantro, minced
-1 tbsp finely grated fresh ginger
-1 tbsp freshly-squeezed lemon juice
-1 package cream cheese, softened

1. Using a food processor, pulse cranberries until finely chopped.
2. In a bowl, mix cranberries, onions, jalapeno, sugar, cilantro, ginger, and lemon juice.
3. In a mixer or food processor, mix softened cream cheese with cranberry mixture (I used my food processor but next time I'll just use my mixer to avoid further chopping the cranberries). Cover and refrigerate at least 4 hours, or overnight. Serve with crackers or pita chips.