Cranberry Jalapeño Salsa Dip


This dip has been a hit at many holiday parties, mainly due to how tasty and refreshing the salsa is- you’ll want to eat it with a spoon. 

Cranberry Jalapeño Salsa Dip

12-oz bag fresh cranberries, diced
1/4 cup scallions, chopped
1 jalapen0 pepper, seeds and membranes removed, minced
2 Tbs. cilantro, chopped
1 cup granulated sugar (may use Splenda to taste, if desired-it worked great when I tried it)
1 tsp. fresh lemon zest
1 Tbs. fresh lemon juice
Dash of kosher salt
(2) 8-oz packages cream cheese, softened

In a large mixing bowl or container, toss cranberries, green onion, cilantro and jalapeno; add sugar, lemon zest, lemon juice, and salt to cranberry mixture, stirring gently to combine.

Cover bowl with plastic wrap and place in fridge for 2-3 hours to let flavors meld.

Remove prepared salsa from the fridge and stir, then strain any liquids well.

Spread cream cheese over the bottom of a deep dish pie plate and tip with cranberry salsa. Serve with your favorite crackers or tortilla chips.

Now You’re Cookin’
Chef Alli

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