Cranberry Jalapeno Salsa Cream Cheese Dip

• Vegetarian

• Produce

  • 1/4 cup Cilantro
  • 1 12 oz package Cranberries, fresh
  • 1/4 cup Green onion
  • 4 Jalapeno peppers

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 1 dash Salt
  • 1 1/4 cup Sugar

• Nuts & Seeds

  • 1/4 tsp Cumin

• Snacks

  • 2 boxes Wheat thin crackers

• Dairy

  • 2 8oz packages Cream cheese

Found on nobiggie.net

Description

Ingredients

• 1 -12 oz package fresh cranberries
• ¼ C green onion, chopped
• ¼ C cilantro, chopped
• 4 jalapeno peppers diced, seeds removed
• 1¼ C sugar
• ¼ t cumin
• 2 T lemon juice
• dash salt
• 2 8oz packages cream cheese
• 2 boxes of wheat thin crackers

Directions

• Blend or chop all the cranberries in a blender or food processor. In a bowl add the sugar to the blended cranberries and mix them together well and refrigerate.
• Dice all the jalapeno peppers, be careful to remove the seeds and inner walls before you start. Also chop the green onions and cilantro into small pieces.
• Add all ingredients together into a bowl (except the cream cheese and the wheat thin crackers). Mix it all together, cover and store in the fridge for at least 4 hours, or overnight. This gives the sugar some time to soak into the cranberries to break up their tartness and allows all the flavors to blend.
• When ready, serve on a plate over one package of softened and spread cream cheese. This is best served with wheat thin crackers.