Cranberry Jalapeno Dip

On Wednesday, November 21st, my mom called me to tell me about this cranberry jalapeno dip recipe that her friend Beverly told her about.  The recipe is one of those from Pinterest, but it sounded intriguing.  So off to the store I went to buy the ingredients...

Here's the recipe from Mel's Kitchen

Cranberry-Jalapeno Cream Cheese Dip



INGREDIENTS:
12 ounces fresh cranberries
4-5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely diced
1 cup sugar (more or less to taste)
1/2 teaspoon cumin
2 tablespoons fresh lemon juice (from about 1 large lemon)
1/8 teaspoon salt
2 (8 ounces each) packages cream cheese, light or regular, softened
Crackers, for serving

DIRECTIONS:
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.

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.
Refrigerate for up to an hour before serving. Serve with crackers or tortilla chips.

*** I followed this recipe exactly, and I wouldn't change a thing.  It was THAT good.  I didn't even bother to snap a picture of it.  (Honestly, I forgot...)  I ended up serving this with Triscuits and Wheat Thins.  I liked Triscuits with it the best, but Mom liked the Wheat Thins.

I will definitely be trying this one again!