Cranberry-Jalapeno Cream Cheese Dip

Sunday is the "big game" and whether or not your team is playing, fun and delicious and interesting snacks are definitely required. Although this dip is really festive at Christmas time (hello, vibrant color!), it is never too late to make it. And you may have a bag or two of cranberries languishing in your freezer, which would give you the perfect excuse. (Or am I the only one that ever has anything languishing in the freezer?)

I adore that pepper jelly and cream cheese appetizer that you eat on Ritz crackers, so when I saw this recipe over at Mel's, I knew I would want to try it. IT IS SPECTACULAR. I made this for New Year's Eve, and it disappeared so quickly!  The leftovers also hold for a few days, which is not the case with all dips.

We ate this on wheat thins, but the cracker choice is really secondary. What will shine here is the fantastic combination of the sweet cranberries and the slightly spicy, or kicky, jalapeno/lime/cumin/onion combo. 

Fair warning: this is very addicting. So if you eat the whole thing during the very long football game/commercial extravaganza coming up on Sunday, I will not judge you one bit. Not one.

Find more great ideas at Inspire Me, Inspire Me 2, Fabulous, Hearth and Soul, Tasty Tuesdays.

Cranberry-Jalapeno Cream Cheese Dip

12 ounces fresh cranberries
4-5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely diced
1 cup sugar
1/2 tsp. cumin
2 Tbsp. lime juice
1/4 tsp. salt
2 - 8 ounce packages cream cheese, softened (low fat is ok)

Pulse the cranberries in a food processor or blender until coarsely chopped. 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 container and refrigerate for 4 hours (or up to overnight) so the flavors have time to meld and develop.

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.

Refrigerate for up to an hour before serving. Serve with crackers.