Cranberry Salsa Dip

Lisa
The Cook
12 Servings
10 Ingredients
2 Comments

This cranberry salsa dips gives you the perfect taste of sweet and a little spicy, and is a perfect late afternoon snack after your holiday meal.

12 Servings
10 Ingredients
2 Comments

Ingredients

  • 12 ounces Cranberries, Fresh
  • ¼ cups slice Green Onion (Scallion)
  • ¼ cups chop Cilantro, Fresh
  • ⅛ cups seed and dice Jalapeño
  • 1 ½ cups dice Bell Pepper, Yellow
  • 1 ¼ cups Sugar
  • ¼ teaspoons Cumin
  • 2 tablespoons Lemon Juice
Serving Day Ingredients
  • 16 ounces Cream Cheese
  • 18 ounces Tortilla Chips

Containers

Supplies

  • Food Processors
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a food processor, chop cranberries until fine.
  2. 8279890 Upgrade to a paid membership 67128 to unlock all instructions 23249
  3. 4021952 Upgrade to a paid membership 77882 to unlock all instructions 46580

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. 8653418 Upgrade to a paid membership 82719 to unlock all instructions 38704
  3. 3275745 Upgrade to a paid membership 49774 to unlock all instructions 3003
  4. 1787460 Upgrade to a paid membership 3482 to unlock all instructions 93

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a food processor, chop cranberries until fine.
  2. In an airtight container, combine chopped cranberries, onion, cilantro, jalapeno, sugar, lemon juice and cumin.
  3. Refrigerate for at least 4 hours.
  4. When you are ready to serve, evenly spread cream cheese on a platter to about 1/8″ thickness.
  5. Pour cranberry mixture over the top.
  6. Serve with tortilla chips.

2 Comments

Join the discussion
    1. I have never used frozen cranberries. It may add a little more liquid to the overall salsa. If you try it let us know how it works!