Bestest. Holiday. Dip. Ever.

Stacey found this on Pinterest and made it for an appetizer for Thanksgiving, and let’s just say that we (ok, mostly me) DECIMATED this in minutes. It was absolutely fantastic – really different and so, so tasty. One caveat – you need to like cilantro, because this recipe is MADE by the cilantro in it. You can make it without the layer of cream cheese (and I probably will in the summer) but Jim almost cried when I considered that this week, so I left it as is. You do need to make this at least 4 hours ahead of time for sure, or the cranberries will be too sour. This is just that perfect holiday treat that we all look for to take to a cocktail party; easy, pretty, and delicious (and maybe you will be the first to make it!)

CRANBERRY SALSA

12 oz pkg cranberries

1/4c chopped green onion

1/4 c chopped cilantro

1 1/4 c. sugar

1 small jalapeno, chopped fine

1/4 tsp cumin

2 T. lemon juice

dash salt

1-2 blocks of cream cheese, softened

Put cranberries in food processor and chop fine. Place in bowl, add the rest of the ingredients except cream cheese and stir well. Cover with plastic wrap and refrigerate for 4 hours, stirring occasionally. Spread cream cheese in bottom of pie plate (I used only one, Stacey used two) and pour cranberry salsa over. Serve with tortilla chips (my preference) or crackers. Thank me here under “comments” for sharing this with you instead of keeping it to myself 🙂

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Hello Friends

I have the coolest job in the world. I get to create gorgeous images of beautiful kids and families, so they can remember these precious days forever!

I live on Lake Keowee in SC, but I travel frequently back to the Pittsburgh/Washington PA area and do sessions in BOTH places!

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