Cranberry-Jalapeno Cream Cheese Dip

cranberry-cream-cheese

My sister brought this dip to a little family get together a couple years ago, and I just thought it was so incredible. Bright and beautiful, with interesting flavor. Kind-of the perfect foil to the many heavy party dips that usually accompany winter. So, I woke up early in January thinking about it, and happily found it quite easily. I was surprised that there was so much sugar (1 cup!!!) and decided to start with less and see how I liked it. I actually love it with less sugar–I’ll continue to take it down from what I now do at 1/3 c. and see if I can get it even lower, but for now, I love this dip. Really. I’ve made it three times in the last three weeks, and can just sit and enjoy it with a spoon, and even no cream cheese, all by myself. I’ve slightly adapted this recipe from Mel’s Kitchen Cafe.

Cranberry-Jalapeno Cream Cheese Dip
  • 12 oz. fresh cranberries (I’ve used frozen, which bleed a little, but taste fine)
  • 4-5 green onions, chopped
  • 1/4 c. chopped fresh cilantro
  • 1 jalapeno pepper, seeded and finely diced
  • 1/3 c. sugar (more or less to taste)
  • 1/2 t. cumin
  • 2 T. fresh lemon juice (from about 1 large lemon)
  • 1/8 t. salt
  • 2 (8 ounces each) packages cream cheese, light or regular, softened [I use less, just to make a thin layer at the bottom of the dish, or none at all]
  • Crackers or Tortilla Chips, for serving

  1. Pulse the cranberries in a food processor or blender until coarsely chopped (alternately, you can do this task by hand). Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered bowl or tupperware and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.
  2. When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese.
  3. Refrigerate for up to an hour before serving. Serve with crackers or tortilla chips.
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Cilantro-Pineapple-Jicama Salsa

Pineapple Jicama

Salsa in the front right, photo by Melissa Gallup

I love this quick, fruity, and bright salsa. I’ve had it with chips, beans, and shrimp tacos. Great every time! Definitely try it with the Chili-rubbed Shrimp Tacos! This recipe is from McMillan’s Taco Night.

Cilantro-Pineapple-Jicama Salsa

  • 1/3 c. finely chopped red onion
  • 1 tablespoon freshly squeezed lime juice
  • 1/2 peeled pineapple, cut into 1/4-inch dice (3 cups)
  • 1 cup jicama, peeled and cut into 1/4-inch dice
  • 1/2 cup finely chopped cilantro
  • 2 tablespoons olive oil
  • 1 jalapeño—stemmed, seeded and finely chopped
  • salt and pepper to taste

In a bowl, combine the red onion, lime juice, pineapple, jicama, cilantro, and jalapeño to the bowl and toss. Season with salt and pepper. Let the salsa stand at room temperature for about 15 minutes, stirring once or twice. Serve right away or store in an airtight container in the refrigerator for up to 1 day.