Cranberries are a holiday staple. This year, try mixing up your meal plan with this deliciously addicting cranberry-jalapeño holiday dip. The perfect holiday appetizer, this dip is sure to become a family favorite.
• 12 oz. fresh cranberries, rinsed and drained
• 1/4 cup minced green onions
• 1 large jalapeño, cored, seeded, and minced (Tip: to adjust spice, add more or
less jalapeño. For extra heat, leave the seeds.)
• 1/2 cup granulated sugar
• 1/4 cup fresh cilantro leaves, minced
• 2 tbsp. finely-grated fresh ginger
• 2 tbsp. fresh-squeezed lemon juice
• 16 oz. soft cream cheese
• Cilantro for garnish (optional)
Rinse and drain cranberries (discard soft or bruised cranberries).
Mince green onions, jalapenos and cilantro. (Tip: to avoid jalapeño skin burn use disposable food prep gloves, such as Clean Ones Disposable Essentials Vinyl Gloves.)
Put the cranberries in food processor. Pulse until finely chopped but not mushy.
Place chopped cranberries in a medium bowl; mix in green onions, jalapeño, sugar, cilantro, ginger, and lemon juice.
Cover and refrigerate overnight, so flavors develop.
Spread cream cheese in shallow serving dish and pour cranberry-jalapeño salsa over the top. (Tip: this can be served as a salsa too, just omit the cream cheese layer.)
Garnish, if desired. Serve with crackers or corn chips.
Cranberries are an excellent source of Vitamin E, Vitamin K, Vitamin C and Fiber.
Jalapeños are a good source of Riboflavin, Niacin, Iron, Magnesium, Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamine, Vitamin B6, Potassium, Copper and Manganese.
Cilantro is a good source of Thiamine, Zinc, Dietary Fiber, Vitamin E, Vitamin A, Vitamin C, Vitamin K, Riboflavin, Niacin, Vitamin B6, Calcium, Iron, Magnesium, Potassium, Copper and Manganese.