Cranberry Salsa Over Cream Cheese
Kristen
W.
Yield:
enough for a crowd! Halve the recipe for one bar of cream cheese
12
oz. bag fresh cranberries
1
- 2 jalapenos, minced (two isn’t overly spicy in this recipe)
½
bunch green onions, roughly chopped (about half cup)
½
bunch cilantro, roughly chopped
½
TB lime juice (can use lemon juice if needed)
¼
tsp salt
½
c. sugar (you can add more if you want it sweeter)
2
– 8 oz. packages cream cheese, at room temperature
*(I start with one, then refrigerate the
leftovers and use the second half on a new block of cream cheese the next day,
etc.)
Place
cranberries, jalapenos, green onions and cilantro in a food processor or
blender and process/pulse until fine but not pasty. Transfer to a bowl and stir
in lime juice, salt, and sugar. Chill for about 2 hours or more if you have
time to let the flavors meld. To serve, spread cream cheese evenly in a plate
or shallow serving dish. Spread salsa on top and serve with crackers (and
cheese spreading knife if desired).
