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Cranberry Jalapeno Dip and Salsa
A beautiful and easy holiday cranberry appetizer for Christmas or Thanksgiving. This cranberry salsa is a quick, festive and fresh salsa recipe perfect for fall and winter. Serve over cream cheese to make a cranberry jalapeno dip.
Course
Appetizer
Cuisine
American
Keyword
appetizer, christmas, cranberry, holiday, salsa
Total Time
5
minutes
Servings
12
Calories
69
kcal
Author
Darlene Kratz
Ingredients
12
oz bag
fresh cranberries
2/3
cup
granulated sugar,
add more to taste
1
jalapeno,
seeded and chopped (leave the seeds in if you like it spicy)
1/4
red onion,
chopped
1/4
cup
cilantro
1
tablespoon
lime juice
1
tablespoon
fresh orange juice
1
tsp
orange zest
1/4
tsp
cumin
pinch
of salt
1
8 oz
block of cream cheese
Instructions
Rinse and drain the cranberries. Discard any that are soft or wrinkled.
Place cranberries and all other ingredients except the cream cheese into a bowl of a food processor.
Pulse until salsa is the desired consistency.
Cover and place in the refrigerator for a minimum of 2 hours, but preferably overnight.
Drain and serve over block of cream cheese.
Notes
If using a small food processor, you can process the ingredients in batches. You can also mix the sugar in after you've chopped everything.
Nutrition
Calories:
69
kcal