Cranberry Salsa
I made this for a holiday party this weekend and it was a big hit! Many requests for the recipe. Very refreshing flavors. Served it with tortilla chips.
I found it best to serve with the cream cheese being spread at room temperature with the chilled salsa poured over it. Made it easier to scoop without the chips breaking.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 cup lime juice
- 1/2 cup sugar
- 1/4 cup cilantro chopped
- 1 medium onion chopped
- 8 oz cream cheese
- 1 bag fresh cranberries rinsed and sorted
- 1 jalapenos stems removed and chopped
- 2 tablespoons fresh ginger or 1 tablespoon dried ginger
- Carbohydrate 7.02777502287376 g
- Cholesterol 31.18447541 mg
- Fat 9.79939023018107 g
- Fiber 1.8128492905988 g
- Protein 1.9196054851101 g
- Saturated Fat 5.48285718775854 g
- Serving Size 1 1 Serving (77g)
- Sodium 92.024634613847 mg
- Sugar 5.21492573227496 g
- Trans Fat 1.42281918048602 g
- Calories 119 calories
Blend all ingredients except cheese in a blender or food processor until they are the consistency of salsa. Spread cream cheese on a serving plate and pour salsa over the top. Chill until ready to serve. Serve with crackers.
