Cranberry Jalapeno Cream Cheese Dip
Servings and Ingredients
|1||(12 oz) bag Ocean Spray fresh cranberries|
|1 to 2 jalapeno peppers, stemmed and seeded|
|½ c.||Hy-Vee sugar|
|¼ c.||Walden Farms calorie-free cranberry sauce|
|2 tbsp.||fresh orange juice|
|1 tsp.||orange zest|
|¼ c.||chopped green onion|
|1/8 to 1/4 tsp ground cumin|
|2||(8 oz each) pkg Hy-Vee light cream cheese, softened|
|Whole-grain crackers, for serving|
- In a food processor, chop cranberries and jalapeno pepper to a fine dice. Add sugar, Walden Farm cranberry sauce, orange juice, orange zest, onion, cumin and salt. Pulse to combine. Pour mixture in bowl, cover and place in refrigerator at least 4 hours or overnight.
- Spread softened cream cheese into a large rimmed dish or 9-inch pie plate. Top cream cheese with cranberry-jalapeno mixture. Cover and place in refrigerator 2 hours. Serve with crackers.