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Holiday Salsa

When we offer this cream-cheesy salsa of fresh cranberries, cilantro and a little jalapeno kick, everyone hovers around the serving dish until it’s scraped clean. —Shelly Pattison, Lubbock, Texas
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    12 servings

Ingredients

  • 1 package (12 ounces) fresh or frozen cranberries
  • 1 cup sugar
  • 6 green onions, chopped
  • 1/2 cup fresh cilantro leaves, chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 package (8 ounces) cream cheese, softened
  • Assorted crackers or tortilla chips

Directions

  • Pulse cranberries and sugar in a food processor until coarsely chopped. Stir together with onions, cilantro and jalapeno. Cover and refrigerate several hours or overnight.
  • To serve, place cream cheese on a serving plate. Drain salsa; spoon over cream cheese. Serve with crackers or chips.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 serving: 146 calories, 7g fat (4g saturated fat), 21mg cholesterol, 71mg sodium, 22g carbohydrate (19g sugars, 2g fiber), 1g protein.

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