Cranberry Cream Cheese Dip

Cranberry Cream Cheese Dip
Iphone pic after someone had tried it. Oops.
12 oz Fresh Cranberries

1/4 C Green Onion - chopped
1/4 C Cilantro - chopped
1 JalapeƱo Pepper - small
1 1/4 C sugar
1/4 t Cumin
2 T Lemon Juice
Dash of Salt
16 oz Cream Cheese
Wheat Thins

Put the cranberries in a food processor or chop them up by hand. Chop the green onion, cilantro, and jalapeno pepper into small pieces. Add all the ingredients (but the cream cheese and the wheat thins) into a bowl. Mix them together, cover, and store in the fridge for at least 4 hours. The sugar needs time to soak in to the cranberries and break up their bitter taste. After the mixture sits for a while it can become slightly juicy so absorb as much juice from the mixture before spreading it on the cream cheese. When ready to serve, place the cream cheese on a plate and spread the cream cheese out as evenly as you can. Pour your cranberry mixture over the cream cheese and spread it all around. Serve immediately with Wheat Thins, Ritz Crackers or Tortilla Chips.

Taste better than it looks. I promise!

This is a wonderful, holiday appetizer and I promise that you will not be disappointed. I have served it twice for Thanksgiving and Christmas parties, and it was a huge hit each time. It’s addicting and the flavors make a great combination. Plus, it can be prepped the night before which can save time.

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