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Cranberry Cream Cheese Dip

A tart cranberry salsa pulsed with jalapeño, green onion and cilantro, spooned over a platter of softened cream cheese. It is a quick cold appetizer that gets better after a couple of hours in the fridge.

8 -10 servings · 5 min · snack · American · vegetarian

Ingredients

  • 12 ounce cranberries
  • 1 jalapeno, chopped
  • 3 green onion, ends removed and chopped
  • ½ cup cilantro
  • 1 teaspoon orange zest
  • 1 tablespoon orange juice
  • ½ teaspoon salt
  • ½ cup sugar
  • 2 package light cream cheese, 8 ounce packages
  • 1 box wheat thins, for serving

Method

  1. Place the cranberries, jalapeno, green onions, cilantro and orange zest in a food processor and pulse until chopped
  2. Transfer to a bowl and stir in the orange juice, salt, and sugar.
  3. Cover with plastic wrap and refrigerate for 2 hours or up to one day.
  4. To serve, spread the cream cheese on a platter and top with salsa.
  5. Serve with wheat thins.

Notes

store left overs in an airtight container in the refrigerator