Archive for December 2015
My new favorite appetizer
I’m trying to get back in the blog habit. So many things happened this past year that aren’t documented because I didn’t blog. I’m hoping I will be a diligent blogger in 2016. I’m starting with my favorite new appetizer recipe. Enjoy.
Cranberry Salsa Dip with Cream Cheese Recipe:
Recipe Type: Appetizer, Cranberries, Dips and Spreads, Chile Peppers
Yields: 1 1/2 cups
Prep time: 20 min
Yields: 1 1/2 cups
Prep time: 20 min
Ingredients:
1 (12-ounce bag) or 3 cups fresh cranberries, rinsed and drained
1/4 cup minced green onions
2 small (approximately 2 tablespoons) jalapeno chile peppers, cored, seeded, and minced
1/2 cup granulated sugar
1/4 cup fresh cilantro leaves, minced
2 tablespoons finely-grated fresh ginger
2 tablespoons fresh-squeezed lemon juice
2 (8-ounce) packages cream cheese
Cranberries and/or cilantro sprigs for garnish
1/4 cup minced green onions
2 small (approximately 2 tablespoons) jalapeno chile peppers, cored, seeded, and minced
1/2 cup granulated sugar
1/4 cup fresh cilantro leaves, minced
2 tablespoons finely-grated fresh ginger
2 tablespoons fresh-squeezed lemon juice
2 (8-ounce) packages cream cheese
Cranberries and/or cilantro sprigs for garnish
Preparation:
Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised).
Place the cranberries in a food processor; pulse until finely chopped but not mushy.
Place chopped cranberries in a bowl; mix together with onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice.
Cover with plastic wrap and refrigerate at least 4 hours so flavors develop (salsa will be too sharp and tart to begin with).
On a serving plate, place cream cheese; cover with the dip. Garnish, if desired, and served with crackers.
Makes 1 1/2 cups.
