Cranberry Salsa with Cream Cheese

Name: Cranberry Salsa with Cream Cheese
Prep time: 15 min
Total time: 15 min
Yield: 3 cups salsa (2 cups cream cheese).
Ingredients: 1 package (12 ounces) fresh or frozen cranberries, thawed; 1/2 cup sugar; 4 green onions, sliced; 1/4 cup finely chopped fresh cilantro; 1 jalapeno pepper, seeded and minced; 2 tablespoons minced fresh gingerroot; 2 tablespoons lemon juice; 2 packages (8 ounces each) cream cheese, softened; Assorted crackers

Here's a busy host's dream! Stir together the zippy, Christmasy red salsa ahead of time, then just spoon it over a block of cream cheese when guests arrive. —Linda Mattfield, Eugene, Oregon

Ingredients

1 package (12 ounces) fresh or frozen cranberries, thawed
1/2 cup sugar
4 green onions, sliced
1/4 cup finely chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons minced fresh gingerroot
2 tablespoons lemon juice
2 packages (8 ounces each) cream cheese, softened
Assorted crackers

Directions

Place cranberries in a food processor; pulse until finely chopped. Transfer to a small bowl; stir in sugar, green onions, cilantro, jalapeno, ginger and lemon juice. Refrigerate, covered, at least 4 hours or overnight.
Place cream cheese on a serving platter; top with cranberry mixture. Serve with crackers.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Originally published as Cranberry Salsa Dip in Taste of Home Christmas Annual 2015

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