Someone brought this dip to Thanksgiving and we all loved it. So I found a recipe and made it for a get-together with friends last night. It is crazy easy, looks pretty on a plate and is difficult to leave alone! (Based on a recipe from SnackinginSneakers.com but with a few changes.) Quite a few recipes called for twice as much sugar but this one was sweet enough.
12 oz fresh cranberries (one bag)
1 large jalapeno, quartered and chopped with stem, seeds and ribs removed
4 medium green onions, chopped
2 Tbsp fresh cilantro, chopped
1/2 cup sugar
1 Tbsp lemon juice
pinch of Kosher Salt
Two 14 oz. pkgs cream cheese or vegan cream cheese
Add cranberries, jalapeno and green onions to a food processor. Buzz a couple of times until you no longer see large chunks of cranberries.
Add everything else and buzz for 30 more seconds. Turn out into a medium bowl and stir gently for a few minutes until sugar is dissolved.
Let sit for 30 minutes. Dump into a strainer and let excess liquid drain away for 5 minutes or so. It doesn’t need to be completely dry – just don’t want liquid running all over the serving platter.
Open foil surrounding each brick of cheese and slice horizontally into two thin layers. (You may not need all of it depending on the size of your platter.)
On a large white platter, arrange cheese to form a long, flat rectangle in the center. Neaten up the corners and edges and smooth the top with a knife. (You can stop at this point, cover the platter with cream cheese and hold it until you’re ready to serve.)
To serve, scoop the cranberry mix over the center top of the cheese and gently nudge it so it just sort of spills over the edges of the cheese. If you’ve saved a couple of cranberries and some Cilantro, you can add a few to the top.
If you’ve dashed off from home and left those behind, it’s still very festive looking.
Serve with a nice wheat cracker.
Also fantastic with leftover chicken or turkey in a sandwich.