Christmas Cranberry Dip
I actually made this for Thanksgiving this year and it was such a big hit, I thought, "well let's just turn this into a Christmas dip!" The list of ingredients may have you thinking, "huh," but trust me it works!
One easy thing to overlook with this recipe is the part that the cranberry mixture really should sit overnight in the fridge. It really is better that way. However, if you don't have time, make it in the morning and you should be good to go by that afternoon.
2 TBSP of fresh cilantro chopped
12 ounce bag of fresh cranberries chopped (Yes this is a pain in the butt, but DO NOT put these in a blender or food processor or they will turn to mush. CHOP them!)
1/4 cup of chopped green onions
1 jalapeno pepper (fresh) chopped and seeds taken out
1 1/2 TBSP of fresh lemon juice (you can use bottled here if that is all you have)
1/8 TSP salt
1 cup of white sugar
16 ounces of whipped cream cheese (you can either buy it already whipped or use your mixer and do it yourself)
Gently mix all ingredients together, EXCEPT the cream cheese, in a large bowl.
Cover and let sit overnight or for several hours in the fridge. The longer it sits the better.
Take the cranberry mixture out and using a colander with small holes, drain out all the liquid.
Spread the whipped cream cheese in the bottom of a pie plate. Pour cranberry mixture over the cream cheese and store in the fridge until ready to serve.
We served with Ritz crackers :)
This was so easy and delicious, and tasted even better the next day!
I hope you all enjoy! Let me know if you make this. I'd love to have you share a picture or tell me how it turned out.
If you have a recipe that you love or that is a family favorite, send it on in to firstname.lastname@example.org. I'd love to feature you and your cooking skills!