Cranberry-Jalapeno Cream Cheese Dip

Cranberry-Jalapeno Cream Cheese Dip


Sweet, spicy, tart and creamy  with a satisfying crunch.  This is SO good and easy to make that you'll be hoarding cranberries in your freezer so you can serve this at your summer soirees! 


INGREDIENTS

12 ounces fresh cranberries
4-5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely diced
1 cup Splenda Granular or equivalent (more or less to taste)
1/2 teaspoon cumin
2 tablespoons fresh lemon juice (from about 1 large lemon)
1/8 teaspoon salt
16 ounces cream cheese, light or regular, softened


DIRECTIONS

Pulse the cranberries in a food processor or blender until coarsely chopped (alternately, you can do this task by hand).
Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped.
Transfer the mixture to a covered bowl or tupperware and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.

When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish.
Top with the cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese.
Refrigerate for up to an hour before serving.

Serve with crudites, crackers or tortilla chips.

Cook's Notes: Sprinkle the top liberally with Pomegranate seeds for a festive (and unexpected) pop of sweetness