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

Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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