Cranberry Salsa Dip

Prep:10min

This fresh, bright, and slightly spicy dip is perfect for all of your fall gatherings. Easy to prepare ahead of time(it's better if you do!). My family begs me to bring this to Thanksgiving as a dip before dinner is ready then as our cranberry relish to go with the turkey and potatoes!

Updated at: Fri, 14 Jun 2024 15:39:52 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories91.6 kcal (5%)

Total Fat5.3 g (8%)

Carbs10.8 g (4%)

Sugars8.4 g (9%)

Protein1.2 g (2%)

Sodium87.9 mg (4%)

Fiber1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

15 servings

1 bagFresh Cranberries

0.5 CupWhite Sugar

Depending On Taste Preference Can Range from 1/4C-3/4C

1 bunchGreen Onions

Sliced With Some Of The Green Tops

1Jalapeno Pepper

whole, Seeded And Chopped

¼ cupCilantro

2 blocksCream Cheese

Softened

Instructions

Step 1

Wash and pick through fresh cranberries. Discard any soft or wrinkled cranberries.

Sieve

Step 2

Put cranberries, sugar, green onions, jalapeno, lime juice, cilantro, and salt into the bowl of a food processor. Blend the ingredients into a medium coarse consistency.

Food ProcessorMix

Spatula

Step 3

Put in a bowl, cover and let season for at least 4 hours if in a rush but overnight is better. Do not skip this step! There is quite a different taste between the initial product and once it has had time to season.

Step 4

Thinly spread softened cream cheese on a serving plate. (I prefer using an offset spatula for this but a regular spatula works fine too) Spread the cilantro salsa over the cream cheese. Serve at room temperature with crackers of your choice. Our favorite is wheat thins.

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