Wednesday, December 7, 2011

Cranberry Cream Cheese Dip

Here's a dip that works perfectly during the holiday season...a cranberry salsa paired with cream cheese and served on crackers.


  • 1 cups sugar
  • 1/4 cup juice (juice of 1 orange)
  • 3/4 cup water
  • 3 cups cranberries, fresh or frozen
  • 2 small jalapeno peppers, seeded and chopped
  • 2 Tablespoons orange zest
  • 1 tablespoon grated ginger root
  • 3 tablespoons cilantro, chopped
  • 2-8 oz. (250 gram) pkgs.cream cheese, softened
    1. Combine sugar, orange juice and water in saucepan and bring to a boil.
    2. Add cranberries, jalapenos, orange zest, ginger and cilantro.
    3. Return to a boil and then reduce heat to simmer for about 8 minutes or until cranberries burst.
    4. Cool to room temperature and then chill until ready to serve.
    5. Spread a layer of cream cheese on serving platter...and top with cranberry salsa.
    6. Sprinkle with additional chopped cilantro.
    7. Serve with a platter of crackers.
    Cranberry salsa can be prepared well ahead and stored in the fridge.


    1. That looks absolutely yummy and will be served at my open house this year!!

    2. Judy, this recipe is really unique. I have never had something like this before. Something new for us to try. Thank you.

    3. Judy - that looks really good. I love appies like that! Will be sure to make this sometime over the holidays. Thanks for sharing your recipe!

    4. looks so yummy! Thanks Judy. I brought you hot nacho dip to our party last night and it was a hit! You are great at appetizers.

    5. Judy... love the "jam and cheese" kind of combination! Do you use the tub (spreadable) cream cheese or the brick?

    6. I used the brick...but the spreadable would likely be better. Next time!