Fresh Cranberry Jalapeno Cream Cheese Dip

Prep Time: 10 minutes

Resting Time: 30 minutes

Ingredients

• 12 ounces fresh cranberries
• 1/4 cup cane sugar (see notes)
• 1/3 cup finely chopped green onions, white and green parts
• 1/4 cup chopped cilantro
• 1 1/2 teaspoons minced fresh ginger
• juice of half a large lime or juice of one small lime
• 1/4 teaspoon fine sea salt
• 1 jalapeno, finely chopped (if you are sensitive to spiciness, remove the white ribbing inside the jalapeno and the seeds)
• 1 3 or 4 ounce log goat cheese, softened
• 1 8 ounce package of cream cheese, softened

Instructions

1. Pulse cranberries 12-15 times in the food processor, to break them up into smaller pieces. You don't want to go too far and puree them.
2. Pour into a large bowl and combine with all other ingredients except the cheeses, stir quite a bit to evenly disperse and coat the cranberries and help the sugar start to dissolve. Let sit for a minimum of 30 minutes to let flavors mingle, even better if you let it sit overnight in the refrigerator. Make-ahead makes it easier!
3. Completely rinse out the food processor bowl and add chèvre and cream cheese. Puree for a minute or so, until fluffy and light. Spread onto a plate, creating some cloud-like swoops. Use a fine mesh strainer to drain the liquid from the cranberry mixture, then generously pile the cranberry salsa on top of the softened cheese. Serve with tortilla chips or crackers.

Notes:

Taste the cranberry salsa once done mixing. If you'd like it a bit sweeter, add more sugar, 2 tablespoons at a time until you find the sweetness you like.