Festive cranberry salsa dip

Christmas is nearly here! I’m excited but also still have a few things to do.

My parents are coming to visit for a few days, and the construction should make for a memorable visit (ha!).

I’m sure many of you are finalizing details for the big day and whether you’re hosting or not, I wanted to share and document a recipe I’ve been making for the last several years. This festive cranberry salsa is a favorite with only a few ingredients that can be whipped up the night before. And the colors make it perfect for Christmas. Sweet and a little spicy, it pairs beautifully with cream cheese making for a delicious and easy holiday appetizer.

Enjoy!

Recipe

• 12 oz. fresh cranberries (1 bag)

• 3/4 cup granulated sugar (add more to taste)

• 1-2 jalapeno pepper , seeded and chopped coarsely (leave the seeds in if you like spice)

• 4 green onions, roughly chopped

• pinch of cilantro, roughly chopped

• juice from half a lime

• pinch of salt

• 2x 8 oz. cream cheese blocks for serving

Place ingredients (except cream cheese) in a food processor or blender and pulse until desired consistency. If using blender, use lowest setting and pulse to avoid over blending. Chill in the fridge for several hours or overnight to allow flavors to combine. Serve over cream cheese paired with your favorite crackers (something crunchier is best such as Wheat Thins or gourmet sourdough crisps). We don’t love cilantro, so I only add a bit for flavor - you can add more if you like.

This recipe was adapted slightly from the girl who ate everything.