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.


Ingredients:

  • 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
    Method:
    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.


    7 comments:

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

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

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    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!

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    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.

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

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

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