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Cranberry Salsa with Cream Cheese

Here's a busy host's dream! Stir together the zippy, Christmasy red salsa ahead of time, then just spoon it over a block of cream cheese when guests arrive. —Linda Mattfield, Eugene, Oregon
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    3 cups salsa (2 cups cream cheese)

Ingredients

  • 1 package (12 ounces) fresh or frozen cranberries, thawed
  • 1/2 cup sugar
  • 4 green onions, sliced
  • 1/4 cup finely chopped fresh cilantro
  • 1 jalapeno pepper, seeded and minced
  • 2 tablespoons minced fresh gingerroot
  • 2 tablespoons lemon juice
  • 2 packages (8 ounces each) cream cheese, softened
  • Assorted crackers

Directions

  • Place cranberries in a food processor; pulse until finely chopped. Transfer to a small bowl; stir in sugar, green onions, cilantro, jalapeno, ginger and lemon juice. Refrigerate, covered, at least 4 hours or overnight.
  • Place cream cheese on a serving platter; top with cranberry mixture. Serve with crackers.

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