Cranberry Salsa

Diane Hopson Smith


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!

pinch tips: How to Cut a Watermelon



10 Min


No-Cook or Other


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
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 Step-By-Step

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.
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.
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.
NOTE: Rotel Tomatoes can be found in most grocery stores with the Mexican foods. And, also with canned tomatoes.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy