Cranberry Jalapeno Holiday Dip.
When I was asked to bring an appetizer to my new Daughter-in-Law, Liz’s family Thanksgiving, I knew I had to make this after being told by my BFF, Jill that everyone was “jonesing it” when she made it for a party.
First I had to laugh at our 50+ year old selves using urban slang, then I had to make it and see if it was so!
Well – Yep! It was a hit! One sister asked if the recipe was on the blog, because she wanted it (here it is Laura!), and another said she normally doesn’t like salsas, but she really liked it.
It is sweet, and it is spicy. It is crunchy, and it is creamy. All of this in a bite!
Thumbs up from all, except for hubby, who said it was… meh… He preferred the other appetizer I made – Pumpkin Pecan Baked Brie – which was pretty amazing too!
But will you make this and let me know and prove him wrong? <wink>
So secret revealed here. I did not take pictures of the batch I made for Thanksgiving, so I made it again this past week just to get pictures <whistles and rolls eyes… not owning up to the fact that I ate a quarter of it for lunch one day…..>
And guess what else I did with it this week? I made a leftover cold turkey sandwich and slathered some of this on the Smart Bun first. YUM! Who knew it would make a great turkey sandwich spread too??!!
This will be a hit at any holiday gathering, and it is so easy and pretty! Here is the recipe as I slightly tweaked from a recipe I found through Pinterest:
Cranberry Jalapeno Holiday Dip
Ingredients:1 12oz. bag fresh cranberries
- 1/3 cup sliced green onions
- 1/4 cup sliced jalapeno pepper slices in a jar (or 1-2 fresh if you like it HOT!)
- 2 Tbsp. chopped cilantro
- Juice of 1 fresh lemon
- 1/4 tsp salt
- 1 cup sugar
- 16 oz. cream cheese, softened
Chop cranberries (I used the Pampered Chef Food Chopper, and it worked wonderfully, but you can also chop by hand. Do not put in a food processor as they will become too mushy), and place in a medium bowl. Add chopped green onions, jalapenos, cilantro, lemon juice, salt, and sugar, and stir gently, but well.
Cover, and let refrigerate overnight.
When ready to serve, strain or squeeze liquid from cranberry relish.
Spread cream cheese in bottom of a pie plate or serving dish. Top with cranberry relish mixture.
Serve with crackers, tortilla chips, pita chips, celery sticks, or your favorite “dipper.”
Enjoy, and let me know if you and your friends are jonesing it too!
Cheers & Hugs,