I am really not a lover of cranberries. At Thanksgiving, it is a dish, whatever form it takes, that I pass over. However, this year for Thanksgiving, we went to my sister in law's house and she had out this dip. I decided to be adventurous and try some. It was so good I couldn't stop eating it, even though I knew that we would be eating the main meal soon. And even though I was so stuffed after dinner, as we were leaving, I ran over and took a few bites more.
New Year's Day was spent over at my parents with my sister and her family. We decided to do a huge spread so we could just snack and watch football all day long. I knew this dip had to be included. Some of us loved it, some of us, well, didn't. It definitely combines different flavors than usual, but I just love it.
Source: Rebecca Mebius
12 oz. fresh cranberries
1 jalapeno pepper
4 green onions(I forgot these so they are not pictured)
1 bunch cilantro
juice of 1 lime
1/2 c sugar
3/4 tsp cumin
1/2 c sour cream
8 oz. cream cheese, softened
Using food processor, chop cranberries, pepper, onions, and cilantro.
Add lime juice, sugar, and cumin to the mixture and stir together.
Using hand mixer, combine sour cream and cream cheese. You can just mix by hand if preferred. Spread cream mixture into a glass dish, whatever size you want. Pour salsa mixture over top. Garnish with cilantro if desired.
You can serve with anything you want but pita chips are so good!