Cranberries are a funny thing. They're really beautiful and festive and they taste delicious in juice with lots of sugar and preferably served with ginger ale . . . but plain? Yuck! In this cranberry cilantro cream cheese dip, though, they are delightful. Last Christmas we had some yummy jalapeno jam cream cheese dip at David's sister's house and he's been talking about it ever since. When I saw this recipe for a cranberry cilantro cream cheese dip, I had to try it. Everyone loved it! It was gone so fast and it looked really pretty with the bits of cilantro mixed with the cranberries. This is something I will definitely be making again for our family Christmas party!
Jamie Cooks It Up
1 (12 ounce) package fresh cranberries
1/4 cup green onions, sliced
1/4 cup cilantro, chopped
1 small jalapeno pepper, seeded and diced
1 1/4 cup sugar
1/4 teaspoon ground cumin
2 Tablespoons lime juice
1/4 teaspoon kosher salt
2 (8 ounce) package cream cheese
Crackers, for serving (I used Ritz and Kashi crackers - Wheat Thins or chips would be good too)
Place the cranberries in the bowl of a food processor and pulse until the cranberries are finely chopped. Place in a large bowl and add the rest of the ingredients (except cream cheese). Cover and let sit in the refrigerator for at least 4 hours to let the sugar soak into the cranberries.
When ready to serve place the cream cheese on a large plate (I did this in two batches to make it go farther, using one package of cream cheese and half of the cranberry mixture) and spread it evenly with a knife. Spoon the cranberry mixture over the cream cheese. It might be a little juicy so I suggest draining it a bit if you want. Serve with crackers or chips.