Wednesday, December 4, 2013

Cranberry Jalapeno Cream Cheese Spread


one 12 ounce bag of fresh cranberries
2 jalapenos, seeded and chopped
3 green onions, sliced
handful of cilantro, roughly chopped
1/2 cup of sugar (to start, then add sugar to taste - I ended up using about 3/4 cup)
8 ounce package of whipped cream cheese

Mix first 5 ingredients in blender or food processor.  I put the cranberries in the blender first and pulsed a few times to get them started, then added the other ingredients.  Transfer mixture to container and refrigerate for at least 4 hours.  Don't be concerned if it looks pretty dry, after it sits there will be more liquid.  Serve with crackers over whipped cream cheese. 

The first time I had this, Adam's coworker made sort of a cheese ball out of the whipped cream cheese and then placed it in the middle of a pie dish and poured the "salsa" over it.  When I made it, I spread the cream cheese over the bottom of a pie dish, and then spread a layer of the salsa over it.  Adam said they also had just the salsa part at work once with tortilla chips, and that was good too.