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

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Supplies

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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.
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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
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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!