Cranberry Cream Cheese Dip

My friend Peggy posted this recipe for Cranberry Cream Cheese Dip on my facebook wall a few weeks ago.  She knows me well - anything cranberry, and I'm all over it!  I finally got a chance to make this last weekend, and it is amazing! All the flavors just combine to make your mouth happy...

Cranberry Cream Cheese Dip

Ingredients:

• 1 12-oz package fresh cranberries (3 cups)
• 1/4 cup green onion, chopped
• 1/4 cup cilantro, chopped
• 1 small jalapeno pepper
• 2/3 cup sugar
• 1/4 t cumin
• 2 T lemon juice (or lime)
• dash salt
• 2 8-oz packages cream cheese

Directions:

1. Coarsely chop cranberries in Ninja or food processor and place in medium bowl
2. Chop onions, cilantro, and jalapeno and add to cranberries
3. Mix in sugar, cumin, lime juice, and salt
4. Cover and refrigerate at least 4 hours or overnight
5. When you're ready to serve: soften cream cheese and spread it on a plate, serving platter, or the bottom of a 13x9" baking dish; spread cranberry mixture evenly over the top.
6. Serve with Ritz (type) crackers, Wheat Thins, or tortilla chips

  I cut the sugar down significantly from the original recipe - from 1-1/4 cups to just 2/3 cup.  I think it could be cut down a tiny bit more, but then I like the tartness of the cranberries, so it's probably a good balance.  I used lime juice, because I had a lime I needed to use and no lemons.  It all worked together really well.

We tried it with Wheat Thins, tortilla chips, and the Ritz type crackers, and it tastes good with all of them - but the Ritz type are the best.  Everyone who tasted this thought it was great - my husband who does not like cilantro, my friend Peggy who sent me the recipe and doesn't even like cranberries, my son who - well, I expected him to like it!  I never would have thought to mix these particular ingredients together, but the combination really is magic.  I will be making this again!!  I don't expect it will last long...