Cranberry Salsa

Diane Hopson Smith Recipe

By Diane Hopson Smith DeeDee2011

A little sweet heat toned down with cream cheese.

This dish has "WOW" factor.

Serve this dip at your next holiday gathering or office party and get ready for rave reviews!

I love the smokey flavor the Chipolte Pepper Flakes added to this salsa.

Freezes well!
Enjoy!


Recipe Rating:
 6 Ratings
Prep Time:
Cooking Method:
No-Cook or Other

Ingredients

3 c
fresh or frozen cranberries
1/4 c
green onions, minced
1/4 c
fresh cilantro leaves, minced
1/4 c
bell pepper, chopped (i used red)
1 Tbsp
chipotle flakes (or chopped fresh jalapeno peppers)
zest and juice of 1 lime
1 Tbsp
finely grated fresh ginger
1 c
sugar
1/2 c
rotel tomatoes
salt and pepper to taste (i used kosher salt and cayenne pepper)
2 or 3
8-ounce blocks of cream cheese (you can easily use 3 blocks of cream cheese)
crackers and/or chips

Directions

1
Rinse, drain, and pick over cranberries, discarding any that are soft or bruised. Place them in a food processor along with green onion, cilantro, bell pepper, and zest & juice of lime; pulse until finely chopped but not mushy.
2
Place the cranberry in a bowl; mix together with sugar, ginger and rotel tomatoes. Add salt and pepper to taste. Cover with plastic wrap and refrigerate at least 4 hours so flavors merge. Don't skip this step, fresh cranberries are tart and bitter. This time is needed to merge the flavors.
3
Bring cream cheese to room temperature before serving. Place cream cheese bricks on serving dish; cover with the dip. Garnish, if desired, and served with crackers and/or chips.
4
NOTE: Rotel Tomatoes can be found in most grocery stores with the Mexican foods. And, also with canned tomatoes.