Monday, March 4, 2019
Cranberry Jalapeno Dip
12 oz. fresh, uncooked cranberries, chopped
1/4 c. green onion, chopped
1-2 fresh jalapeño peppers, chopped
2 T. fresh cilantro, chopped
1 c. sugar
1 T. lemon juice
1/8 tsp. salt
16 oz. cream cheese
Use a hand food chopper to chop cranberries. Add chopped green onion, jalapeño peppers and cilantro. Add sugar, lemon juice and salt; combine until blended. Cover with a plastic wrap and store in the refrigerator overnight.
Unwrap cream cheese and place in a bowl or plate. Scoop cranberry dip onto the top of the cream cheese and keep in the refrigerator until ready to serve.
Use a spoon to spread dip and cream cheese over Ritz crackers.