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
- 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. 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
- 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.