Skip to main content

Cranberry Cream Cheese Dip

cranberrycreamcheesedipI got this recipe for cranberry cream cheese dip from a neighbor while living in Germany and modified it a little. She was an American, too. It was always a hit at every get-together we had. Fresh cranberries with jalapeños, sugar, green onions and cilantro make for great salsa. Add the cream cheese and you have a great dip.

1 (12 oz) pkg fresh cranberries
1¼ cups white sugar
¼ cup green onion, chopped
¼ cup fresh cilantro, chopped
2 Tbsp. lemon juice, freshly squeezed
1 small jalapeño chile pepper, seeded and minced
¼ tsp. ground cumin
1 pinch sea salt
2 (8 oz) pkg cream cheese

To Serve:
Ritz crackers or Wheat Thins

Place cranberries in the bowl of a food processor; pulse to chop (or chop by hand); transfer to a bowl.

Stir sugar, green onion, cilantro, lemon juice, jalapeño, cumin and salt into cranberries to combine. Cover the bowl with plastic wrap; refrigerate until cranberries have lost some bitter taste, about 4 hours.

Place cream cheese bricks on a plate; top with cranberry salsa. Serve immediately.

Makes 16 servings.

Cook's Notes:

  • You can also spread the cream cheese bricks evenly over a serving plate, then spread cranberry salsa on top.
  • The refrigerated cranberry mixture (without the cream cheese) can also be used as a salsa.

Nutritional Information:
Per serving: Calories: 169 | Fat: 10g | Carbs: 19g | Protein: 2g