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Cranberry Jalapeño Salsa Cream Cheese Dip

Our favorite holiday appetizer full of spicy and sweet flavors.

Author: Kami | NoBiggie.net
For the Salsa:
  • 1 12oz. package fresh cranberries
  • 4 jalapeño peppers diced, seeds removed
  • 1/4 cup green onion chopped
  • 1/4 cup cilantro chopped
  • 1 1/4 cup sugar
  • 1/4 teaspoon cumin
  • 2 tablespoon lemon juice
  • dash salt
For Serving:
  • 2 8oz. packages cream cheese only open one at a time when needed
  • 2 boxes Wheat Thin Crackers
  1. Blend or chop all the cranberries in a blender or food processor. In a bowl add the sugar to the blended cranberries and mix them together well and refrigerate.
  2. Dice all the jalapeño peppers, be careful to remove the seeds and inner membrane before you start. Also chop the green onions and cilantro into small pieces.

  3. Add all salsa ingredients together into a bowl (except the cream cheese and the wheat thin crackers). Mix it all together, cover and store in the fridge for at least 4 hours, or overnight. This gives the sugar some time to soak into the cranberries to break up their tartness and allows all the flavors to blend.

  4. When ready, serve on a plate over one package of softened and spread cream cheese. This is best served with wheat thin crackers.
Recipe Notes

*If your salsa has too much liquid, strain out some of the liquid before adding it over the cream cheese.