Ingredients
Equipment
Method
Preparation Steps
- In a food processor, combine the cranberries, sugar, green onions, jalapeños, cilantro, lime juice, and salt. Pulse until finely chopped, but remain chunky.
- Transfer the salsa to a bowl, cover, and refrigerate for at least 2 hours, preferably overnight.
- Soften the cream cheese at room temperature for about 30 minutes.
- Once the salsa is chilled, spoon it over the softened cream cheese evenly.
- Garnish with extra cilantro or lime zest and serve with crackers, tortilla chips, or baguette slices.
Nutrition
Notes
This dip can be made ahead of time, and the salsa itself can be frozen for up to 2 months.
