Cranberry Jalapeno Cream Cheese Dip

I ran across this recipe during the holidays.  I had happened to buy a bag of cranberries after Christmas when they were on sale and still had them in the freezer.  Decided to make this as one of my Super Bowl Sunday appetizers.  And are they addictive!!!  In fact, this was my lunch today.  I had to make myself stop eating this stuff!!!  

So next fall, keep an eye out for fresh cranberries and tuck this recipe away until then.  I served this with Wheat Thins (reduced fat).  You won't be sorry.

CRANBERRY JALAPENO CREAM CHEESE DIP

12 oz fresh cranberries
4-5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
1 cup sugar (more or less to taste....I used the 1 cup)
1/2 tsp cumin
2 Tbsp fresh lemon juice
1/8 tsp salt
2 (8 oz) packages cream cheese, regular or light (not non-fat)
Crackers, for serving

Pulse the cranberries in a food processor or blender until coarsely chopped (alternately, you can do this task by hand).  Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice, and salt and pulse until the ingredients are well combined and finely chopped.  Transfer this mixture to a covered bowl or tupperware and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.

When ready to serve, spread the cream cheese in an even layer on a serving plate or a 9" pie dish.  Top with the cranberry jalapeno mixture, spreading evenly over the top of the cream cheese.

Refrigerate for up to an hour before serving.  It will need to be at at least room temp to make dipping easier.  Serve with crackers or tortilla chips.