Friday, January 18, 2013

Cranberry Cream Cheese Dip


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 Does this count as a dessert?

Just wondering what you think.  At our house it certainly does. But that's maybe because our criteria is a little weird and funny.

You have criteria for dessert you ask, uummm...yes we do. 
1. Anything eaten after the kids go to bed (doesn't matter what it is but especially those things we have been hiding so they won't eat any of it--is that so bad!?!).
2. Anything you can dip into (seriously what is the big deal about dipping? But I fall for it every time.  If I can dip, I am in heaven.)
3. Anything that is mini. (I think we are conditioned to love things that are tiny more than the things that are a "normal" size. Maybe it's because you can have more of them, right?)
4. Anything with cream cheese (that's the hubs input. And he's totally right--cream cheese goes into everything, hence totally a dessert).

I guess I answer my own question. Totally a dessert and completely delicious.  This would be awesome for a party too (hint, hint...end of January...)

Cranberry Cream Cheese Dip

(click here for printable version)

* Note: this recipes makes a lot of cranberry topping. I halved the recipe and it worked great.

12 oz fresh cranberries
4-5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely diced
1 cup sugar
1/2 tsp cumin
2 tbsp fresh lemon juice (1 large lemon)
1/8 tsp salt
2 (8 oz) packages cream cheese, light or regular, softened
Crackers, for serving

1. Pulse the cranberries in a food processor or blender until coarsely chopped (or you can do this by hand, but being careful leave the cranberries in larger pieces). Add green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Put the cranberry mixture in a covered bowl and refrigerate for 4 hours (or up to overnight) so the flavors have time to marinate. This step is essential for the dip to taste it's best.

2. When ready to serve, place your cream cheese on serving dish, top with cranberry mixture (if you are doing the full recipe, split the cranberry mixture between your two cream cheese blocks). Refrigerate for up to an hour before serving. Serve with crackers or tortilla chips. Enjoy!

Source: Mel's Kitchen Cafe

2 comments:

Diana - FreeStyleMama said...

I love this and ditched the cream cheese for straight salsa. It's YUMMY!

Katie said...

This looks great! I never thought to make a cream cheese dip before!?!? Love it!

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