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Directions:
1/ Start by using a food chopper to finely chop your fresh cranberries, but make sure to avoid turning them into a puree!
2/ Next, chop the green onion, jalapeño peppers, and cilantro until they’re nice and small.
3/ In a medium-sized bowl, combine the chopped cranberries, green onion, cilantro, and jalapeños, mixing them together for a pop of color and flavor.
4/ Sprinkle the sugar, lemon juice, and salt over the cranberry mixture, then give it a gentle stir until everything is nicely blended.
5/ Cover the bowl with plastic wrap or place the ingredients into a large tupperware, and let the mixture chill in the refrigerator overnight. Trust me, it’s worth the wait!
6/ The next day, strain out all the liquid from the cranberry mixture using a colander with small holes. We want a thick and spreadable dip!
7/ In a separate bowl, whip your softened cream cheese with a hand mixer until it becomes silky smooth, which should take about 2 minutes.
8/ Spread the cream cheese evenly over the bottom of a pie plate or a 9×9 dish—this will be the base of our luscious dip.
9/ Finally, pour the cranberry mixture over the cream cheese layer, and keep it cool in the refrigerator until you’re ready to serve.
10/ Dig in with some Ritz crackers or gluten-free options, and enjoy the delightful flavors!
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