There's an old saying, "We eat with our eyes first."
I agree. When I first saw this colorful appetizer, my eyes became hungry for it.
I love the festive red and green colors for the holidays. Just imagining the interesting flavor combos from the cranberries, jalapenos and green onions caused me to look up the recipe.
When I read the recipe and saw that sugar, lemon juice, and cilantro were also in this dip that was served over cream cheese, it piqued my interest even more.
I read many reviews before making it, and nearly every review stated that it was one of the best appetizers they had tried, and many had asked for the recipe when it was taken to parties.
So I decided to give it a try myself.
I'm so glad I did!
It has a hint of sweetness, but only enough to balance the kick from the jalapenos and onion. The freshness of the cranberries, cilantro, green onions and the jalapenos is a nice contrast to the heavier dips and overly-processed seasonal treats.
This is not difficult to make, but the cranberries pretty much need to be hand-chopped because a food processor will cause them to become too liquified. My nut chopper did not do a good job either, so I sat at my kitchen island and hand-chopped them, one by one while having a nice conversation with my husband.
The other point to remember is once it is prepared, IT MUST SIT OVERNIGHT IN THE FRIDGE so all the tastes mix and mingle well. So be sure to allow for that time.
To make this awesome dip, you will need:
- 2 tbsp chopped Cilantro
- 12 oz bag Cranberries, fresh
- 1/4 cup Green onion, sliced
- 1 fresh Jalapeno pepper, sliced
- 1 tbsp. Lemon juice
- 1/8 tsp Salt
- 1 cup Sugar
- *16 oz. WHIPPED cream cheese
- *Crackers for dipping
Mix everything together EXCEPT cream cheese. Cover with plastic wrap and store in fridge overnight.
When ready to serve, drain in a colander. Spread over WHIPPED cream cheese.
Enjoy~ Everything in Moderation
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