Cranberry Jalapeno Dip

I'm not a huge peppermint person. However, during the holidays, I LOVE cranberries. The fresh stuff, not the sugary dehydrated craisins you see in stores year round. My go-to is usually Upside Down Cranberry Cake but this year I wanted to do something different. We love eating dip on the weekends and this was a great way to incorporate that with one of my favorite holiday ingredients.

One thing that I loved about this recipe was how easy it was to throw together. I thought I would have to cook the cranberries, but you don't. Although, you do want to make this the night before since it needs time to allow the flavors to meld together. One thing I do recommend is right before you go to put the cranberry mix on the cream cheese, slice up a little more green onion and mix it in. The green onion loses its vibrant color as it sits overnight and I really wanted a red and green color to the dip when I served it. I served this dip with Triscuits, but sliced bread or even water crackers would work with this. I just always have Triscuits on hand. One thing I changed from the original recipe was I added plain yogurt to the cream cheese. I always add fat-free plain yogurt to my cream cheese when I use it as a dip. It not only adds more volume without altering the taste, but it also adds a creaminess to the cream cheese and makes it smoother and less dense.

recipe adapted from Mel's Kitchen Cafe

• 12 ounces fresh cranberries
• 4-5 green onions, chopped
• 1/4 cup chopped fresh cilantro
• 1 jalapeno pepper, seeded and finely diced
• 1/2 cup sugar
• 1/2 teaspoon cumin
• 2 tablespoons fresh lemon juice (from about 1 large lemon)
• 2 (8 ounces) packages cream cheese, softened
• 1/2 cup plain yogurt

1. Chop cranberries until it's in small chunks and set aside in a bowl. You can also put the cranberries in a food processor or blender until coarsely chopped if you don't want to chop by hand. Add the green onions, cilantro, jalapeno, sugar, cumin, and lemon juice to the cranberries and mix until the ingredients are well combined. Transfer the mixture to a covered bowl or tupperware and refrigerate for at least 4 hours (I let mine sit overnight).
2. When ready to serve, mix the yogurt and cream cheese together (I used my handheld mixture for this) and spread it in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese.
3. Refrigerate for up to an hour before serving. Serve with crackers or sliced bread.