Holiday Cranberry Jalapeno Dip

Ingredients

• Cranberries

  Wild, bush, raw (alaska native)

  12 oz or 340g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¼ cup, chopped or 25g

• Jalapeno peppers

  Raw

  100g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Sugar

  White, granulated sugar

  1 cup or 200g

• Lemons

  Raw, without peel

  ¹⁄₁₆ cup, sections or 13g

• Salt

  Table

  ⅛ tsp or 0.8g

• Cream cheese

  8 oz or 227g

Directions

1. Use hand food chopper to chop cranberries. (This process is a bit time consuming, but it is best to not use a food processor to chop these as the cranberries liquify too much.)
2. Chop green onion, jalapeno peppers and cilantro.
3. In a medium-sized bowl, add chopped cranberries, green onion, cilantro and jalapenos.
4. Add sugar, lemon juice and salt on top of cranberry mixture and stir gently until blended.
5. Cover with plastic wrap and place in refrigerator overnight.
6. Take cranberry mixture out of the refrigerator and stir all ingredients together. Strain out all liquid using a collander with small holes.
7. Whip softened cream cheese with hand mixer until smooth (about 2 minutes) and spread cream cheese over bottom of a pie plate or 9x9 dish.
8. Pour cranberry mixture atop cream cheese and keep in refrigerator until ready to serve.
9. Use a spoon to spread over Ritz crackers and enjoy!
10. Recipe by: Lindsey Maestas with Sparrows + Lily (source: http://www.sparrowsandlily.com/cranberry-jalapeno-dip-holidays/)