Served at RS Christmas Party 12/5/2013
Recipe taken from jamiecooksitup
Time: 15 minutes prep + 4 hours refrigeration
Yield: 15 servings
1 12 oz package fresh cranberries
1/4 C green onion, chopped
1/4 C cilantro, chopped
1 small jalapeno pepper
1 1/4 C sugar
1/4 t cumin
2 T lemon juice
dash salt
2 8 oz packages cream cheese
1. Put your cranberries in a food processor. I used my mini chopper.
2. Chop up your green onion, cilantro, and jalapeno pepper into small pieces. Careful of the seeds now.
3. Add all ingredients (but the cream cheese and the wheat thins) into a bowl. Mix them all together, cover and store in the fridge for at least 4 hours. The sugar needs some time to soak in to the cranberries and break up their bitter taste.
4. When you are ready to serve, place your cream cheese bricks on a plate.
5. Spread the cream cheese out as evenly as you can.
6. Pour your cranberry mixture over the cream cheese.
7. Spread it all around.
8. Serve immediately with Wheat Thins, Ritz Crackers or Tortilla Chips.
