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Cranberry Salsa Dip

<p>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.</p>
12 Servings Recipe By

Ingredients

  • 12 ounces Cranberries, Fresh
  • 1/4 cups slice Green Onion (Scallion)
  • 1/4 cups chop Cilantro, Fresh
  • 1/8 cups seed and dice Jalapeño
  • 1 1/2 cups dice Bell Pepper, Yellow
  • 1 1/4 cups Sugar
  • 1/4 teaspoons Cumin
  • 2 tablespoons Lemon Juice

Serving Day Ingredients

  • 16 ounces Cream Cheese
  • 18 ounces Tortilla Chips

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1/4 cup dip & 1.5 oz chips
  • 444 Calories
  • 23g Total Fat
  • 9g Sat Fat
  • 0g Trans Fat
  • 38mg Cholesterol
  • 259mg Sodium
  • 57g Total Carb
  • 1g Fiber
  • 25g Total Sugars (Includes 21g Added Sugars)
  • 6g Protein
  • 18 WW Freestyle

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.

Freeze For Later Cooking Directions

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. Combine chopped cranberries, onion, cilantro, jalapeno, sugar, lemon juice and cumin and stir well.
  3. Divide into indicated number of gallon freezer bags, label and freeze.

Make From Frozen Serving Day Directions

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. When you are ready to serve, evenly spread cream cheese on a platter to about 1/8″ thickness.
  3. Pour cranberry mixture over the top.
  4. Serve with tortilla chips.

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