Holiday Cranberry Jalapeno Dip
(1) 12-oz package fresh, uncooked cranberries, diced (Edit: It is best not to use a food processor to chop these. It is slightly time consuming to cut them individually, but the cranberries will liquefy even more if they are not hand-chopped.)
1/4 cup green onion, chopped
1-2 fresh jalapeño peppers, diced
2 Tbsp. Kustom Spices cilantro, or fresh chopped
1 cup sugar
1 Tbsp. lemon juice
Dash of Kustom Spices Sea salt
16 oz. whipped cream cheese
In a medium-sized bowl, add chopped cranberries, green onion, cilantro and jalapeno.
Pour sugar, lemon juice and salt over cranberry mixture and stir gently until blended.
Cover with plastic wrap and place in refrigerator overnight.
Take cranberry mixture out of the refrigerator and stir all ingredients together. Strain out all liquid using a colander with small holes.
Spread cream cheese over bottom of a pie plate or 9×9 dish.
Pour cranberry mixture atop cream cheese and keep in refrigerator until ready to serve.
Use a spoon to spread over Ritz crackers and enjoy!