TWO Cranberry Dips

My boss introduced me to the first dip years ago and I still ask her to make it for me. Hers is always just better. Not sure why, since we use the same recipe, but who knows. My friends have been asking for this recipe, so here it is.

Ann’s Cranberry Dip

8 oz. cream cheese                                                         ¼ cup pecans, finely chopped

2 Tbsp. orange juice concentrate                              ¼ cup craisins, finely chopped

1/8 tsp. cinnamon                                                           Zest of an orange

1 Tbsp. sugar

 

Mix together. Serve with crackers.

Ann usually doubles the recipe.

 

My sister and I sampled this at Market Street last month and loved it – we made it for Thanksgiving and then took it to a friend’s house the next night. It is excellent!

 

Cranberry Salsa

1 bag fresh cranberries                                                    1 jalapeno, seeded

1 bunch fresh cilantro (all leaves)                              1 large lime (juiced) – you need about 2 Tbsp.

1 bunch green onions (only the greens)                   1 cup sugar

Grind the cranberries with the juice of the lime in a food processor, add sugar. Add additional items one at a time until they are ground up.

Pour over cream cheese and serve with crackers.

 

* We did not use the green onions, because green onions are nasty.

* Market Street said that frozen cranberries did not work as well as fresh, whatever that means.

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2 Comments on “TWO Cranberry Dips”

  1. c says:

    How much cranberries should be added to the dip to make it a Cranberry Dip?

    • lazyheather says:

      That’s what the craisins are for – you can find them with the dried fruit at the grocery store. You can add as many as you want, it’s not going to hurt it!


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