At a dinner party a few weeks ago my roommate, Molly, made one of the most original, interesting, and piquant dips I have ever tasted. Molly got the recipe from her sister last Thanksgiving and it is now a family favorite. The dip was definitely the hit of the party, which is saying something because Lindsay really outdid herself with the cheesy mushroom chicken and brussels sprouts.
This recipe was so popular it caused two friends to write about it on their blogs! Mark made some health conscious changes to the recipe. Brian also made some changes. I haven't tried it with their changes, so I can't vouch for them! However, I can vouch that this dish is marvelous and piquant!
Cranberry Salsa
1 bag cranberries
3/4 C. sugar (start with half the sugar- test- then add sugar to taste)
1 green onion
1/4 tsp cumin
1 bunch cilantro
1 medium jalapeno (add more depending on desired heat)
1-2 blocks cream cheese
various crackers (Wheat Thins, Ritz, and whole grain crackers are the favorite)
Mix ingredients (except the cream cheese and crackers) in a Magic Bullet or blender until completely blended. If you put it in the fridge for a bit it will sweeten and also gain heat. Pour blended mixture over the cream cheese and serve at room temperature with crackers.
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