Cranberry Salsa Dip {Gluten Free}

It’s appetizer season and I love a good dip. From Thanksgiving thru New Years, this is my go-to appetizer for any party or gathering.

Not only are the flavors and colors just right for the holiday season, but fresh cranberries happen to be readily available in grocery stores.

 

In true Carly fashion, this is simple to make and the salsa can be made ahead of time, which is always a plus in my book. The salsa also stores very well in the refrigerator, and is even delicious on a turkey sandwich.

I usually serve mine with a variety of Gluten Free crackers, (I like these or these, both of which are also available at my local Costco,) but is also yummy with tortilla chips. If you aren’t Gluten Free, I’m sure it would also be delicious with wheat thins.

Simply throw everything into a blender, and voilà!

I would recommend only using a food processor in order to achieve the right consistency. I can’t find my exact Food Processor model, but this one is most similar to the one I own and absolutely love!

Cranberry Salsa Dip

12 oz bag fresh cranberries, washed
2 jalapeños (adjust according to taste)
1/2 cup green onions
1/2 cup chopped cilantro (more or less to taste)
1/2 tablespoon lime juice
1/4 teaspoon kosher salt
1/2 cup sugar
2 8oz packages cream cheese, at room temperature

Place everything in a food processor (except the cream cheese) and
process until fine. Chill in the refrigerator for about 2 hours or more.
To serve, spread cream cheese evenly on a shallow serving dish or platter.
Spread cranberry salsa on top and serve with crackers (These or these) or tortilla chips.
The cranberry salsa keeps very well in the refrigerator. Often times, if we can’t eat
the whole batch in one setting, I’ll only use 1/2 the batch of salsa and one block of cream cheese, & save the rest for later.

Enjoy!

*I typically serve on a large platter.