Cranberry Cream Cheese Dip

Wednesday, November 16, 2016

If you are a regular reader of The Fresh Plate, you are probably rolling your eyes right about now. Because I am cranking out yet another cranberry recipe. From October to December are the only time of year that I use fresh cranberries, so I have to cram in all the cranberry goodness at the end of the year. I promise this one is awesome. This is a wonderful dip to serve during the Holiday season. It has a complex flavor palette that I love! The cumin, the toasted pecans, the tart cranberries and the spicy cilantro. It makes your taste buds sing. And the red and green color combo is an added bonus. People always ask what this dip is and when they hear cranberry dip and see the bits of pecans and cilantro , they tend to turn their noses up. But once they try it, they are hooked. You just can't put it down! Serve with crackers, small bite size pieces of bread or wheat thins. * you can also omit the pecans if you have someone with nut allergies.

Cranberry Cream Cheese Dip

1 (12oz) package fresh cranberries
1/4 c toasted pecans, chopped
1/4 c green onions, chopped
1/4 c cilantro, chopped
1 small jalapeno pepper, seeded and chopped
1 1/4 c sugar
1/4 tsp cumin
2 T lemon juice
dash salt
2 8 oz packages cream cheese, softened
1.Put your cranberries and toasted pecans in a food processor or blender and chop to small pieces
2.Chop the green onions, cilantro,and jalapeno pepper.
3. Add all ingredients except the cream cheese into a bowl. Mix all together and cover and store in the refrigerator for a few hours to blend.
4.Place the cream cheese in a shallow serving dish  and spread it evenly .
5. Pour the cranberry mixture over the cream cheese and spread evenly .
6. Serve with crackers , tortilla  chips or cinnamon pita chips.

No comments:

Post a Comment