This Cranberry Salsa over Cream Cheese is one of my favorite appetizers to bring to parties and gatherings this time of year. I love the beautiful vibrant color of this cranberry salsa and the flavor is out of this world! The tartness of fresh cranberries with the spicy jalapeño is offset perfectly with the velvety whipped cream cheese, resulting in a seriously tasty appetizer.
The cranberries get chopped finely in a food processor, then combined with finely minced jalapeño, chopped green onion and cilantro. Next you add a little lemon juice and sugar, stir and let sit in the fridge for at least a couple of hours. This is a VERY important step. It needs time to marinate so the flavors are not too tart or bitter. Trust me, just give it at least a couple of hours or overnight and it will be so good!!
Once it has rested for a few hours, serve this Fresh Cranberry Salsa over cream cheese with tortilla chips or an assortment of crisp crackers, toasted baguette slices, or crunchy vegetable sticks. The combination of flavors and textures is not only delicious, but pretty to look at too.
A little tip I learned from my friend Becky is to whip your cream cheese first. I always served this over a block of cream cheese but she whips the block of cream cheese with a 1/4 cup of water first and then spreads it thickly on a platter before spooning over the cranberry salsa. I love it that way!!
Other Favorite Appetizers:
The BEST Creamy Bean Dip
Southern Pimento Cheese
Hot Pizza Dip
Cranberry Salsa over Cream Cheese
Description
Cranberry Salsa is an incredible holiday appetizer served over whipped cream cheese and paired with your favorite chips or crackers. Beautiful festive colors and wonderful flavor everyone loves!
Ingredients
- 12 ounces cranberries
- 1/4 cup sliced green onions
- 2 jalapeños minced
- 1/4 cup fresh cilantro leaves chopped
- 2 tablespoons lemon juice
- 1/2 cup granulated sugar
- Cream cheese (either a block or whipped cream cheese)* see note below
Instructions
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Rinse, drain, and carefully pick over the cranberries. Discard any that feel mushy or bruised. Place cranberries in a food processor or blender; pulse until finely chopped but don’t purify.
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Place minced cranberries in a bowl; mix together with sliced green onions, minced jalapeños, and chopped cilantro. Pour fresh lemon juice and sugar over everything and stir together.
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Important—cover with plastic wrap and refrigerate for a couple of hours or overnight. This will allow the flavors to develop. It will be too tart or bitter at first, but if you let it rest for a few hours it will develop a wonderful flavor.
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Serve the cranberry salsa over cream cheese. You a spoon it over a block of cream cheese or some whipped cream cheese. It is easy to make your own, simply take a block of cream cheese and beat it with about 1/4 cup of water until creamy and whipped.
This recipe is from my friend Becky adapted from the Stay at Home Chef
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