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
- 16 ounces Cream Cheese
- 18 ounces Tortilla Chips
Containers
Supplies
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?
- 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.
- 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.
- In a food processor, chop cranberries until fine.
- In an airtight container, combine chopped cranberries, onion, cilantro, jalapeno, sugar, lemon juice and cumin.
- Refrigerate for at least 4 hours.
- When you are ready to serve, evenly spread cream cheese on a platter to about 1/8″ thickness.
- Pour cranberry mixture over the top.
- Serve with tortilla chips.
2 Comments
Join the discussionHow does this turn out if you use frozen cranberries? Anyone tried it?
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!