Creating memories in the kitchen...One meal at a time.

Wednesday, January 25, 2012

Spicy Cranberry Cream Cheese Dip

Pinned via Pinterest, and thoroughly enjoyed as a Christmas Dinner appetizer, this dip is delish.

In fact, my husband and I loved it so much, I came home from my sister's and made it again.

Tart, sweet and spicy, all rolled into one and spread on top of silky, smooth cream cheese. This dip is pure heaven. This will be appearing on Superbowl Sunday, no doubt about it.

Serve with ritz crackers, wheat thins or tortilla chips.

Spicy Cranberry Cream Cheese Dip

1 12 oz package fresh cranberries
1/4 C green onion, chopped
1/4 C cilantro, chopped
1 small jalapeno pepper
1 1/4 C sugar
1/4 t cumin
2 T lemon juice
dash salt
2 8 oz packages cream cheese

1. Put your cranberries in a food processor. You could also, just chop them up.
2. Chop up your green onion, cilantro, and jalapeno pepper into small pieces. Careful of the seeds now. Throw on a pair of rubber gloves or something, please. The seeds are the hot part of the pepper. If you don't like a lot of heat on the old pallet, just leave the jalapeno out.
3. Add all ingredients (but the cream cheese and the wheat thins) into a bowl. Mix them all together, cover and store in the fridge for at least 4 hours. The sugar needs some time to soak in to the cranberries and break up their bitter taste.
4. When you are ready to serve, place your cream cheese bricks on a plate.
5. Spread the cream cheese out as evenly as you can.
6. Pour your cranberry mixture over the cream cheese.
7. Spread it all around.
8. Serve immediately with Wheat Thins, Ritz Crackers or Tortilla Chips.

Recipe Source: Jamie Cooks It Up!  via Pinterest

Posted by: Sallie and Julia
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Mary said...

This really sounds delicious and its color is wonderful. This was my first visit to your blog, so I took sometime to browse through your earlier posts. I'm so glad I did that. I really like the food and recipes the two of you share with your readers and I'll definitely be back. I hope you have a great day. Blessings...Mary

Liv Blair said...

I made this last year and everyone loved it. Making it again this year!

Kate said...

Oh, thank goodness you have this! I pinned this a year ago from the original source, and she has since taken it down. You've saved my Thanksgiving! Thanks!

Anonymous said...

I wonder if I can chop up the cranberries and freeze for later use, or freeze whole berries, for later use? Or will this change the consistancy? Like Kate said, the other source has removed the recipe, so thank you for posting this again!! :)

Anonymous said...

This is fantastic.....
I would though drain it before spreading on the cream cheese. Brought it to work and it was the best dish at the potluck.

Anonymous said...

Can you leave the cranberry mixture in the refrigerator overnight, or would that be too long?

My Sister's Kitchen said...

I think it would be fine to chop up the cranberries and use them later, although I haven't tried it personally. I have made this the evening before several times. It has turned out just as good.

Anabelle O'Malley said...

Thank you for sharing this recipe. This is the second thanksgiving that I've made it and it's a huge hit!

Anonymous said...

Do you think I could use dried cranberries?

My Sister's Kitchen said...

I wouldn't recommend using dried cranberries in this recipe, simply because they are the star of the dish. They add an element of freshness and it wouldn't taste the same without them.

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