Serves 1
Directions
- 1Use a food chopper with a smaller grate to chop a 12-ounce bag of cranberries.
- 2Clean off the food chopper.
- 3Wearing gloves, deseed and cut two jalape gos in half (or one if they are bigger).
- 4Pop the jalape gos into the food chopper and chop them with the cranberries.
- 5Cut green onions and cilantro finely, as they do not chop well in the food chopper.
- 6Add the chopped green onions and cilantro to the cranberries and jalape gos in the food chopper container.
- 7Transfer the mixture to a glass bowl.
- 8Add 3/4 cup of sugar, a little salt, and 1 tablespoon of lemon juice to the mixture.
- 9Stir to coat everything, trusting the process even if it looks weird.
- 10Cover the bowl with plastic wrap and refrigerate overnight (or longer) for the raw cranberries to mellow out.
- 11After refrigeration, strain the liquid from the cranberry mixture into a separate cup; save the liquid for cocktails.
- 12Get a serving dish, preferably glass to show the layers.
- 13Scoop a 12-ounce tub of whipped cream cheese into the bottom of the dish.
- 14Spread the cream cheese out evenly in the bottom of the dish.
- 15Add the strained cranberry mixture on top of the cream cheese, spreading it out evenly and pressing it down into the cream cheese.
- 16Serve the dip with Ritz crackers.
Ingredients
- 12 ounce cranberries
- 2 jalape gos
- green onions
- cilantro
- 0.75 cup sugar
- salt
- 1 tablespoon lemon juice
- 12 ounce whipped cream cheese
Equipment
food chopperknifecutting boardbowlplastic wrapstrainermeasuring cupspatulaglass dish
Tips
- Do not skip the step of letting the cranberry mixture sit in the fridge, as it changes the raw cranberries from bitter to good.
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