CRANBERRY JALAPENO CREAM CHEESE DIP
Rickey Tatman | General Manager
INGREDIENTS • 12 oz of fresh (or frozen) cranberries
• 4-5 green onions, chopped • ¼ cup of chopped cilantro • 1 jalapeno, seeded & chopped • 1 cup sugar • ½ teaspoon cumin • Juice from one large lemon • 1/8 teaspoon salt • 2 8oz packages of cream cheese • Favorite crackers for serving (I recommend Wheat Thins)
1. Pulse the cranberries in a food processor until chopped. 2. Add green onions, cilantro, jalapeno, sugar, cumin, lemon juice & salt. Pulse in food processor until combined and chopped. 3. Transfer the mixture into a bowl and refrigerate for 4 hours in order for the flavors to develop & the cranberries lose a bit of their tartness.
4. Spread cream cheese ion a pie dish. 5. Top with cranberry – jalapeno mixture. 6. Refrigerate for an hour or so before serving. 7. Serve with your favorite crackers.
Made with FlippingBook - Online catalogs