SPICY AND SWEET CRANBERRY JALAPENO DIP
Cranberry, jalapeno, green onion and cream cheese all come together to create one of the best appetizers I've had in a LONG time. This recipe is from Lindsey at Sparrows + Lily.
Provided by PMHawk
Categories Low Protein
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- 1. In a medium-sized bowl, add chopped cranberries, green onion, cilantro and jalapeno. (NOTE: Don't use a food processor to chop these. It is slightly time consuming, but the cranberries will liquify if they are not hand-chopped.).
- 2. Pour sugar, lemon juice and salt over cranberry mixture and stir gently until blended.
- 3. Cover with plastic wrap and place in refrigerator for at least one hour. If you prefer less tart cranberries, keep in the refrigerator overnight.
- 4. Take cranberry mixture out of the refrigerator and stir all ingredients together. Strain out the liquid using a colander with small holes.
- 5. Spread cream cheese over bottom of a pie plate or 9×9 dish.
- 6. Pour cranberry mixture atop cream cheese and keep in refrigerator until ready to serve.
- 7. Serve with Ritz crackers and enjoy!
Nutrition Facts : Calories 339.2, Fat 19.5, SaturatedFat 11, Cholesterol 62.5, Sodium 203.6, Carbohydrate 39.9, Fiber 2.3, Sugar 35.1, Protein 3.6
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