Cranberry Salsa with Cream Cheese Dipping Recipe
Introduction
Cranberry salsa is a vibrant and tangy twist on traditional salsa, perfect for the holiday season or any gathering. Combining fresh cranberries with apple, jalapeño, and herbs, this salsa offers a refreshing burst of flavor that pairs beautifully with cream cheese and crackers.
Ingredients
- 1 (12-ounce) package fresh cranberries
- 1 small Granny Smith apple, chopped
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1 jalapeño, deseeded and diced
- 1/2 cup sugar
- 1 tablespoon apple cider vinegar
- Juice of one lime
- Salt and pepper, to taste
- 1 (8-ounce) package cream cheese, softened (for serving)
Instructions
- Step 1: In a food processor, combine the fresh cranberries, chopped Granny Smith apple, green onions, cilantro, jalapeño, sugar, apple cider vinegar, and lime juice.
- Step 2: Pulse the mixture until it is coarsely chopped and well combined. Season with salt and pepper to taste.
- Step 3: Transfer the cranberry salsa to a serving bowl. Serve it chilled with crackers or spoon it over softened cream cheese for a delicious dip.
Tips & Variations
- For added sweetness, adjust the sugar quantity to your preference or substitute with honey.
- If you like more heat, keep some jalapeño seeds or add a pinch of cayenne pepper.
- Try adding chopped walnuts or pecans for a crunchy texture.
- Use Greek yogurt instead of cream cheese for a lighter dip option.
Storage
Store leftover cranberry salsa in an airtight container in the refrigerator for up to 5 days. Keep cream cheese separately and assemble just before serving to maintain freshness. Reheat is not recommended as salsa is best enjoyed chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make cranberry salsa ahead of time?
Yes, cranberry salsa can be made a day or two ahead. Store it in the fridge to let the flavors meld, but add fresh lime juice before serving for brightness.
What can I serve cranberry salsa with besides cream cheese?
Cranberry salsa pairs well with a variety of crackers, toasted baguette slices, tortilla chips, or even as a topping for grilled chicken or fish.
PrintCranberry Salsa with Cream Cheese Dipping Recipe
This vibrant Cranberry Salsa blends tart fresh cranberries, crisp Granny Smith apple, and zesty jalapeño with a touch of sweetness and tang. Perfectly balanced with apple cider vinegar and lime juice, it makes a delightful topping for cream cheese or a fresh dip served with crackers. This easy no-cook salsa is a festive and flavorful addition to any appetizer spread.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Category: Dip
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Fresh Produce
- 1 (12-ounce) package fresh cranberries
- 1 small Granny Smith apple, chopped
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1 jalapeño, deseeded and diced
- Juice of one lime
Other Ingredients
- 1/2 cup sugar
- 1 tablespoon apple cider vinegar
- Salt and pepper, to taste
- 1 (8-ounce) package cream cheese, softened for serving
Instructions
- Combine Ingredients: In a food processor, add fresh cranberries, chopped Granny Smith apple, green onions, cilantro, diced jalapeño, sugar, apple cider vinegar, and lime juice.
- Pulse to Chop: Pulse the food processor a few times until the mixture is coarsely chopped, creating a chunky salsa texture.
- Season: Taste the salsa and season with salt and pepper according to your preference.
- Serve: Spoon the cranberry salsa over softened cream cheese to create a flavorful dip, or serve alongside crackers as a festive appetizer.
Notes
- Adjust the amount of jalapeño to control the salsa’s spiciness.
- For a smoother texture, pulse longer in the food processor.
- This salsa can be made ahead and refrigerated for up to 2 days for flavors to meld.
- Use gluten-free crackers to make the appetizer gluten-free.
Keywords: cranberry salsa, holiday appetizer, cream cheese dip, fresh cranberry recipe, no-cook salsa
