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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

Adapted from Sweet Basil (Oh Sweet Basil). Ingredients and method only — the description and any notes above were written for VegBatch.