Cranberry Jalepeno DipPosted by Bob Richards on
12 Oz. Fresh, Uncooked Cranberries
¼ C. Green Onion
1-2 Fresh Jalapeño Peppers
2 TBSP. Cilantro
¾ c. Sugar
1 TBSP. Lemon Juice
1/8 TSP. Salt
16 oz. Cream Cheese (Whipped)
Hand chop cranberries (do not use a food processor, it will add too much liquid)
Chop green onion, jalapeño, & cilantro.
Add sugar, lemon juice, & salt to cranberry mixture, cover, & refrigerate overnight.
Stir, strain all liquid.
Whip cream cheese with mixer for 2 minutes until smooth.
Spread at the bottom of a 9x9 pan or pie tin.
Pour cranberry mixture atop cream cheese & chill until ready to serve.
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