Cranberry Salsa Dip
Need a festive looking appetizer? Savor the flavors of the Southwest, this uncooked cranberry salsa appetizer uses jalapeno, lime, cilantro, and cumin to add an unusual twist sure to please your tastebuds!
1 pkg cranberries, washed, drained and crushed (or very finely chopped)
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 Tbs Lemon Juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2c - 1 c. sugar
1 pkg Cream Cheese, softened (room temperature)
In a large mixing bowl combine the cranberries, onion, chopped cilantro, minced jalapeno, lemon juice, cumin, salt and sugar. Regarding the sugar, we generally use about 1/2 a cup, but you can increase this to up to 1 cup to suit the tastebuds of your own family. Fold the ingredients together until well combined. Cover and refrigerate for several hours to let the flavors marry.
When you're ready to serve, soften a package of cream cheese. Generally speaking, you can leave a package out at room temperature for about 20-30 minutes prior to serving, then spread the cream cheese onto a plate. Spread the cranberry salsa evenly over the cream cheese, arrange crackers (such as ritz or wheat thins) around the salsa and serve immediately.