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Shrinking Kitchen // Appetizers // Creamy Jalapeno Cranberry Dip Around Thanksgiving, cranberries go on sale. I tend to buy a lot, because they freeze really well. Then I run out of things to make with them and I have to get creative. In this case, creative equals a super duper amazingly uber delicious cranberry dip.

Yes, cranberry dip. You heard me. It’s sweet, tart, spicy and creamy. Seriously, it hits pretty much every craving. I’m thinking this might be the next big Thanksgiving appetizer. And Christmas appetizer. Savory, spicy cranberries are such a surprise – everyone will want the recipe!

This comes together in about 10 minutes. Even if the cranberries are frozen! You can throw them right in the food processor without thawing. Total time saver. Serve with pita chips, rolled up in deli turkey, as a sandwich spread or even with celery.

One more thing – if you don’t want a creamy dip and prefer more of a salsa, you can omit the cream cheese.

Creamy Jalapeno Cranberry Dip




Serving Size: 1/10 mixture


8 ounces light cream cheese
6 ounces fresh or frozen cranberries
1/2 jalapeno pepper, seeded and diced
handful of cilantro, chopped
3 green onions, cut into thirds



WW PP 2; Calories 71; Total Fat 3.2g; Saturated Fat 2.1g; Cholesterol 11mg; Sodium 107mg; Total Carbohydrates 8.9g; Dietary Fiber 0.9g; Sugars 7.2g; Protein 2.3g


 
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