Cranberry-Jalapeno Cream Cheese Dip


9 ounces Paradise Meadow Plump & Moist Cranberries

4 green onions, chopped

¼ cup chopped fresh cilantro

1 jalapeno pepper, seeded and finely diced

½ teaspoon cumin

2 tablespoons fresh lemon juice (from about 1 large lemon)

1/8 teaspoon salt

2 (8 ounces each) packages cream cheese, light or regular, softened

Crackers, for serving


Pulse the cranberries in a food processor or blender until coarsely chopped. Add the green onions, cilantro, jalapeno, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered bowl or tupperware and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop.

Before serving, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese. Refrigerate for up to an hour before serving. Serve with crackers or tortilla chips.

Tips and tricks for cooking & baking with cranberries.