A sweet, tangy dip, perfect for a Thanksgiving appetizer!

1 12oz. package of fresh cranberries

2 8oz. packages of cream cheese, softened

1-2 jalapenos, seeded

1/2 bunch green onions

1/4 – 1/2 cups cilantro (to taste)

1/2 cup sugar

1/2 tsp cumin

1 Tbsp. lemon juice


  1. In a food processor, finely chop cranberries, jalapenos, green onions, and cilantro.
  2. Add sugar, cumin, and lemon juice and stir together.
  3. Serve over cream cheese with Croccantini, or refrigerate for up to 5 days.
Original recipe found at funcheaporfree.com
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