Cranberry Lime Salsa Dip

Around the holidays, it's important to have a go-to appetizer recipe that you can bring to parties or serve at your own get-togethers. It should make an impression on both the eyes and the mouth, and be easy to make, because who has time to spend hours making one dish when there are so many good things to make and eat? This year, that recipe for me was Cranberry Lime Salsa Dip.

I got the original recipe from my friend Julie's blog and tweaked it just a bit for my own taste.

The important thing with this recipe is to let the salsa sit for a few hours so the flavors can blend together and the cranberry can sweeten before serving.

Cranberry Lime Salsa Dip

printable recipe

6 oz fresh cranberries (1/2 bag)

4 scallions, minced

grated fresh gingerroot (about a Tbsp worth)

3 Tbsp sugar

small handful cilantro, minced

1 Tbsp lime juice

1 jalapeño, seeded and minced

8 oz brick of cream cheese

Don't you love the red and green colors?

Using a food processor, pulse cranberries until finely chopped but not mushy. I do not own a food processor so I used my blender, they were a little chunkier than they were supposed to be, but it worked. Place cranberries in bowl, add remaining ingredients, cover and refrigerate for several hours.

When ready to serve, place cream cheese in the middle of a serving plate. I love this plate that my sister Heidi gave me as a wedding present.

Cover cream cheese with salsa.

Arrange crackers around dip. Try to keep your fingers out of it until your guests arrive. 

On second thought, dig in! It will make me feel so much better.