My sister-in-law Maureen brought this cranberry dip for Christmas Eve (the colors were perfect for the occasion!) and I was surprised that some didn't even want to try it. “Cranberries aren't my thing” or “It doesn't seem like those ingredients would go together well“. If they were swayed and gave it a try, they were surprised at how well all the flavors meshed and how addicting it is, plus it has such a fresh taste!
Of course I changed to use organic ingredients for the ones that I thought were important. If you make it, let me know what you think.
Cranberry Dip with Surprising Ingredients
Yield 1 pie plate
Ingredients
- 12 ounces organic cranberries, finely chopped or use your food processor to make quick work of it!
- 2 jalepenos, finely chopped (use more if you want more heat)
- 1/4 cup green onions, finely chopped
- Optional: 1/2 anaheim pepper, finely chopped (They're shaped like a jalapeño, but lighter green and taller — Maureen says they give some spice but not heat.)
- 1/4 cup cilantro, finely chopped, but don't do this in the food processor or it won't be as good if it's too small
- 1 cup organic sugar (like this kind or this kind for a less refined sugar) — this seems like a lot to me, but Maureen cut it back from 1 1/2 cups in the original recipe she found. It must be necessary to counter the sourness of the cranberries. I'll try cutting it back a little more though and see how it is. Okay I only used 3/4 cup and I thought it was good. You could try that and then taste-test and make sure it's not too sour for you.
- 2 Tablespoons fresh organic lime juice or about 3/4 of a lime, organic if possible
- Dash of sea salt
- 2-8 ounce packages of organic cream cheese, softened
- Organic crackers or organic corn chips for dipping
Instructions
An hour or two ahead of time, mix together everything but the cream cheese in a bowl and let set. (You might reserve some of the cilantro to sprinkle on the top.)
Later, spread the cream cheese in a pie plate.
Strain the cranberry mixture, and then spoon over the top of the cream cheese.
If you saved some cilantro, sprinkle this over now.
Serve with dippers of choice.
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- Or this pork loin with cranberry wine sauce
- Or these cranberry white chocolate chip muffins
spiritussanctibakery says
December 31, 2016 at 2:27 PMThank you! Sounds awesome. Pinning 🙂
Beth says
December 30, 2016 at 2:27 PMAre the cranberries fresh/raw? Do they digest well when eaten raw?
Kelly the Kitchen Kop says
December 30, 2016 at 3:11 PMHi Beth, yes they are, and they digested fine for me, maybe it’s because they soaked for a while in the lime juice?
Kelly
Karleen Wiley Mauldin says
December 30, 2016 at 6:20 PMSounds almost like a jalapeno jelly type of taste…. the spicy and the sweet, and the cream cheese to kind of tone down both. Sounds good!
Kelly the Kitchen Kop says
December 30, 2016 at 9:33 PMExactly Karleen Wiley Mauldin! Only an even fresher taste. 🙂
Jill Potvin Schoff says
December 30, 2016 at 6:11 PMI’m confused by the quotation marks in the recipe — where it says 2 jalepenos, finely chopped or “”. Do you mean add either jalepenos OR the green onions?
Kelly the Kitchen Kop says
December 30, 2016 at 9:33 PMSorry Jill, I’ll go back to try to make it more clear, it just means to chop it similar as described in the above ingredient. 🙂