At your next holiday party, try whipping up this festive Cranberry Jalapeno Dip

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MILWAUKEE -- In this week's Dining with Duria, Angelica shares a festive Cranberry Jalapeno Dip recipe.

Cranberry Jalapeno Dip

Courtesy: Sparrows and Lily http://www.sparrowsandlily.com/recipes/cranberry-jalapeno-dip-holidays/?pp=1&utm_content=bufferbd29d&utm_medium=social&utm_source=pinterest.com&utm_campaign=budgetbytesbuffer

Ingredients:

-          1 (12 oz.) package fresh, uncooked cranberries, diced

-          ¼ cup green onion, chopped

-          1 fresh jalapeno pepper, seeded and diced (NOTE: If you like spice, keep the seeds and ribs in or use 2 jalapenos or add in a serrano pepper)

-          2 tbsp cilantro, chopped (optional)

-          1 ¼ cup of sugar (NOTE: You can cut it down to 1 cup of sugar or less depending on taste. Or ½ cup sugar and ½ cup Splenda)

-          1 tbsp lemon juice

-          Dash of salt

-          2 (8 oz.) packages of cream cheese, softened

-          Ritz crackers for serving

Directions:

  1. In a medium-sized bowl, add chopped cranberries, green onion, cilantro and jalapeno.
  2. Pour sugar, lemon juice and salt into bowl and stir gently until blended.
  3. Cover with plastic wrap and place in refrigerator for at least one hour.  If you prefer less tart cranberries, keep in the refrigerator overnight.
  4. Take cranberry mixture of the refrigerator and stir all the ingredients again.  Strain out the liquid using a colander.
  5. Spread cream cheese over bottom of a pie dish or 9x9 dish.
  6. Pour cranberry mixture atop cream cheese and keep in refrigerator until ready to serve.
  7. Serve with Ritz crackers.