Cranberry-Jalapeno Cream Cheese Dip

For 10 servings, Cranberry-Jalapeno Cream Cheese Dip keeps the list centered on fresh cranberries, green onions and chopped fresh cilantro. Set aside about 315 minutes.

• Yield 10 servings
• Ready in 315 minutes

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 ground cumin
• 2 tablespoons fresh lemon or lime juice
• 1/4 teaspoon salt
• 2 (8-ounces each) packages cream cheese, light or regular, softened
• Crackers (for serving)

Instructions

1. Pulse the cranberries in a food processor or blender until coarsely chopped. 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 container and refrigerate for 4 hours (or up to overnight) so the flavors have time to meld and develop.
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.
3. Refrigerate for up to an hour before serving. Serve with crackers.

Give it a minute off the heat, then serve it while it is still hot.