Cranberry Dip with Surprising Ingredients
Servings: 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
- 1/2 anaheim pepper, finely chopped--optional (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-- I 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. I tried it with 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
- 1/2 teaspoon 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. (Reserve some of the cilantro to sprinkle on the top.)
- Later, spread the softened 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 the top now.
- Serve at room temperature with dippers of choice. (Room temp so it's easy to scoop up with the chip or cracker.)
Notes
Note that this chopper makes quick work of dicing peppers up into nice small pieces. I use it for lots of things in my kitchen and it saves me so much time! (Onions, potatoes, celery, pretty much anything you want diced, as long as it isn't a very hard vegetable.)