Your mouth is going to love you…and so will your guests!
Hello my friends and fellow foodies! It’s that time of year again where we throw our scales under the bed (or out the window), and chow down on amazing food from Thanksgiving to Christmas! Should we feel guilty about such gluttonous behavior? Heck no! So, grab your bib and let’s get started!
Cranberry Jalapeno Dip
I love this recipe for many reasons… It’s super easy, cheap, and really really good! The jalapeno may be a little scary for some, but I use a small jala. pepper and you can just taste the essence of it. It’s not at all a spicy dip! Taste test it when your making it, and if it’s too hot, add a little more sugar. You can tweak some of the ingredients to suit your taste buds. I usually use a little less sugar, but I will post the recipe how it’s suppose to be made, and let you decide from there!
12 ounces fresh cranberries
5 green onions, chopped
1/4 cup chopped cilantro
1 jalapeno pepper, seeded and finely diced
3/4 cup sugar (more or less, to taste)
1/2 teaspoon cumin
2 tablespoons lemon juice
1/2 teaspoon salt
2 8-ounce packages cream cheese, room temperature
How to make:
Pulse until they are roughly chopped.
Pulse until well combined and finely chopped, but not pureed. Refrigerate for 4 hours (longer if desired, up 24 hours).
Spread the cream cheese on a serving plate or pie plate in an even layer. Top with the cranberry mixture.
Serve with crackers or tortilla chips.
Original Recipe from Buns In My Oven Check her out!