Cranberry Salsa with Cream Cheese
Fresh Cranberry Salsa with cream cheese and crackers is a spicy and sweet, quick and easy appetizer that is perfect for entertaining during the holidays!
Servings: 12 Servings
Equipment
Ingredients
- 12 ounces fresh cranberries
- 1/2 cup granulated sugar or up to 3/4 cup to taste
- 1-2 jalapeños seeds and stems removed, roughly chopped (I usually just use one)
- 1/2 cup cilantro leaves about 1 small bunch
- 4 green onions
- 2 Tablespoons fresh lime juice
- Pinch of salt
- 16 ounces cream cheese, softened
- Crackers or chips for serving
Instructions
- Add all ingredients except cream cheese and crackers to the bowl of a large food processor and pulse 20-30 times until finely chopped. Let sit in the fridge for at least 30 minutes.12 ounces fresh cranberries, 1/2 cup granulated sugar, 1-2 jalapeños, 1/2 cup cilantro leaves, 4 green onions, 2 Tablespoons fresh lime juice, Pinch of salt
- Unwrap the cream cheese and place on a serving plate or bowl. Top with the cranberry salsa and serve with crackers or chips.16 ounces cream cheese, softened, Crackers or chips
Notes
- Like any salsa, you can easily adjust this recipe to suit your tastes by adding an extra jalapeño, more or less cilantro, or adjusting the sugar.
- We like these with buttery Ritz crackers, but you will need to be sure to have a small knife for spreading the cream cheese and salsa since the crackers aren't strong enough to scoop this dip on their own. Wheat Thins are another good choice though and they are sturdy enough not to break.
- You can even use frozen cranberries. Do not thaw first. Just add them to the food processor and pulse.
Nutrition
Calories: 177kcal | Carbohydrates: 14g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 123mg | Potassium: 97mg | Fiber: 1g | Sugar: 11g | Vitamin A: 623IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 1mg
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