Shelly's Recipe

CRANBERRY SALSA DIP WITH CREAM CHEESE

Category: Salsa/ Gucamole

1 (12 oz bag) or 3 cups fresh cranberries, rinsed and drained
1/4 cup minced green onions
2 small jalapeno peppers, cored, seeded and minced
1/2 cup sugar
1/4 cup fresh cilantro leaves, minced
2 tbsp finely grated fresh ginger and fresh lemon juice
2 (8 oz) pkg 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.