Cranberry jalapeño cream cheese dip

Serves 10

12 ounces fresh cranberries, rinsed and drained

4 green onions or scallions, finely minced

1⁄4 cup cilantro or parsley,

finely chopped

1 jalapeño pepper, with seeds and ribs removed, finely minced

1 cup granulated sugar

1⁄2 teaspoon cumin 2 Tablespoons fresh lemon juice

1⁄8 teaspoon salt

16 ounces cream cheese softened

Pulse the cranberries in a food processor until coarsely chopped. Add green onions, cilantro or parsley, and jalapeño pepper. Pulse a few more times to mix.

Add sugar, cumin, lemon juice, salt, and pulse until thoroughly mixed. Transfer the cranberry mixture to a bowl and wrap tightly with plastic wrap. Store in the refrigerator overnight or for a minimum of four hours to allow the flavors time to come together.

When ready to serve, either spread the softened cream cheese evenly in a pie plate or serving dish and top with the cranberry mixture, or put a block of cream cheese on a plate and spoon the cranberry mixture on top. Serve at room temperature with sturdy crackers or toasted baguette slices.

Cranberry jalapeño cream cheese dip is the perfect appetizer.